Strawberries and Cream Pancakes

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

Ingredients

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.

tip 1

Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300ºF oven.
tip 2

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!
tip 3

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

670 Calories, 40 g Total Fat, 12 g Protein, 70 g Total Carbohydrate

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