Strawberries and Cream Pancakes

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

Makes: 4 servings, 12 pancakes

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

1. 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.)

2. Stir Bisquick, milk, 2 tablespoons sugar, the vanilla extract and eggs until blended. Pour by slightly less than 1/4 cupsful onto hot griddle.

3. Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream.

High Altitude (3500-6500 ft) No changes.

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 14 %

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

Success
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!

Success
For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills