What a great way to start the morning! Indulge yourself in tender pancakes layered
with sweet berries and smooth cream.
3 cups sliced strawberries
1/4 cup sugar
2 cups Original Bisquick mix
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
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
degrees 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 extract and eggs until
blended. Pour by slightly less than 1/4 cupsful onto hot griddle.
Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes,
strawberries and cream.
Yield: 4 servings, 12 pancakes
High Altitude (3500-6500 ft) No changes.
Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil
and place in a 300 degree F 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!
For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4
Nutrition Information: 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*: Vitamin A 26 %; Vitamin C 100 %; Calcium 26 %; Iron
Exchanges:*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker 2008/TM General Mills