Skip to Content
Français
Menu

Strawberries and Cream Pancakes

  • Save Recipe
  • Prep 15 min
  • Total 20 min
  • Servings 4
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
What a great way to start the morning! Indulge yourself in tender pancakes layered with sweet berries and smooth cream.
Created Aug 4, 2011
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 3 cups (750 mL) sliced strawberries
  • 1/4 cup (50 mL) sugar
  • 2 cups (500 mL) Bisquick* mix
  • 1 cup (250 mL) milk
  • 2 tbsp (25 mL) sugar
  • 1 tsp (5 mL) vanilla
  • 2 eggs
  • 1 1/2 cups (375 mL) whipping (heavy) cream, whipped

Steps

  •  
    1
    Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; 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 and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  •  
    3
    Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.

Expert Tips

  • Tip 1
    Success: Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300 degree F oven.
  • Tip 2
    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!
  • Tip 3
    Success: For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved