Strawberries and Cream Pancakes

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Strawberries and Cream Pancakes

What a great way to start the morning! Indulge yourself in tender pancakes layered with sweet berries and smooth cream.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

cups sliced strawberries

1/4

cup sugar

cups Original Bisquick® mix

cup milk

tablespoons sugar

teaspoon vanilla

eggs

1 1/2

cups whipping (heavy) cream, whipped

Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Success

Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300ºF oven.

Variation

With so many fresh fruits available year-round, you don’t have to limit yourself to strawberries. Just imagine the possibilities: blueberries and cream, peaches and cream, bananas and cream. The choices are endless!

Success

For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure.

Nutrition Information:

1 Serving (1 Serving)

Calories 670

(Calories from Fat 360 ),

Total Fat 40 g

(Saturated Fat 21 g,),

Cholesterol 210 mg;
Sodium 950 mg;
Total Carbohydrate 70 g

(Dietary Fiber 4 g,

Protein 12 g;

Percent Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

Strawberries and Cream Pancakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens