Neapolitan Pancakes

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

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

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

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Directions

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.