Double-Chocolate Strawberry Pancakes

By á-24895

Ingredients

• 1 1/2 cups Original Bisquick® mix
• 1/4 cup unsweetened baking cocoa
• 1 container (8 oz) sour cream
• 1/2 cup milk
• 2 teaspoons strawberry extract or vanilla
• 2 eggs
• 1 cup semisweet chocolate chips (6 oz)
• Whipped cream or frozen (thawed) whipped topping
• 2 cups sliced fresh strawberries
• Strawberry syrup

Preparation

Step 1

In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.

Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).

For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.