Strawberries and Cream Pancakes
Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300 degree F 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.
- 3 c
- sliced strawberries
- 1/4 c
- 2 c
- original bisquick mix
- 2 Tbsp
- 1 tsp
- vanilla extract
- 1 1/2 c
- whipping (heavy) cream, whipped
How to Make Strawberries and Cream Pancakes
- 1Mix 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.)
- 2Stir Bisquick, milk, 2 tablespoons sugar, the vanilla extract and eggs until blended. Pour by slightly less than 1/4 cupful onto hot griddle.
- 3Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream.