Strawberries and Cream Pancakes

  • Prep 15 min
  • Total 20 min
  • Servings 4
Strawberries and Cream Pancakes

Ingredients

3
cups sliced strawberries
1/4
cup sugar
2
cups Original Bisquick™ mix
1
cup milk
2
tablespoons sugar
1
teaspoon vanilla
2
eggs
1 1/2
cups whipping (heavy) cream, whipped

Steps

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  • 1
    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.)
  • 2
    Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • 3
    Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.

Notes









Tips

Expert Tips

  • Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300ºF oven.
  • 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!
  • For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
360
% Daily Value
Total Fat
40 g
Saturated Fat
21 g
Cholesterol
210 mg
Sodium
950 mg
Potassium
490 mg
Total Carbohydrate
70 g
Dietary Fiber
4 g
Protein
12 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
100%
100%
Calcium
26%
26%
Iron
14%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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