Breakfast and Brunch Recipes

Strawberries and Cream Pancakes

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

Strawberries and Cream Pancakes

Yield: 4 servings, 12 pancakes

Ingredients

  • 3 cups sliced strawberries
  • 1/4 cup sugar
  • 2 cups Original Bisquick mix
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups whipping (heavy) cream, whipped

Instructions

  1. Mix strawberries and 1/4 cup sugar; set aside.
  2. 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.)
  3. Stir Bisquick, milk, 2 tablespoons sugar, the vanilla extract and eggs until blended. Pour by slightly less than 1/4 cupsful onto hot griddle.
  4. Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream.

Notes

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 cup measure.

Nutrition

Per serving: Calories 670 (Calories from Fat 360 ); Total Fat 40g (Saturated Fat 21g); Cholesterol 210 g; Sodium 950mg; Total Carbohydrate 70g (Dietary Fiber 4g); Protein 12g

Percent Daily Value*: Vitamin A 26%; Vitamin C 100%; Calcium 26%; Iron 14%

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

Attribution

Recipe and photo used with permission from: Betty Crocker



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