Neapolitan Pancakes

Neapolitan Pancakes

Blogger Deborah Harroun of Taste and Tell makes fruit- and chocolate-filled pancakes for a breakfast treat.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

Pancakes
1
cup coarsely chopped strawberries
2
cups Original Bisquick® mix
1
cup milk
2
eggs
1
teaspoon vanilla
2
tablespoons unsweetened baking cocoa
2
teaspoons sugar
1
tablespoon water
Red food color, if desired
Topping
Chocolate-flavor syrup
Sliced fresh strawberries
  1. In blender or food processor, place chopped strawberries. Cover; blend until smooth. Set aside.
  2. In medium bowl, stir together Bisquick mix, milk and eggs just until combined. Divide batter evenly among 3 small bowls, about 3/4 cup each.
  3. To 1 bowl, stir in vanilla. To second bowl, stir in cocoa, sugar and water. To third bowl, stir in 1/4 cup of the strawberry puree. (Reserve any remaining strawberry puree for another use.) Add few drops food color to strawberry batter.
  4. Spray griddle with cooking spray; heat over medium heat. For each pancake, pour about 1/4 cup of each type of batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown (for vanilla pancakes) or set (for chocolate and strawberry pancakes).
  5. To serve, stack 1 chocolate pancake, 1 vanilla pancake and 1 strawberry pancake on each plate. Top with chocolate syrup and sliced strawberries.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a 1/4-cup measuring cup to ensure pancakes are the same size.
Substitute raspberries for the strawberries for a different flavor!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.