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Neapolitan Pancakes

Neapolitan Pancakes
  • Prep 25 min
  • Total 25 min
  • Servings 4
Recreate a multi-colored ice cream shop favorite at the breakfast table, using Original Bisquick mix, strawberries and cocoa.
By Deborah Harroun
Updated June 29, 2012
Make With
Make With
Bisquick

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

Steps

  • 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.

  • Use a 1/4-cup measuring cup to ensure pancakes are the same size.
  • Substitute raspberries for the strawberries for a different flavor!

No nutrition information available for this recipe
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