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.
How to Make Strawberries and Cream Pancakes
- 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 cupful onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream.