Strawberry Chocolate Chip Pancakes Recipes

STRAWBERRY CHOCOLATE CHIP PANCAKES

Steps:

• 1. Rinse & clean the strawberries, cutting off the stems & any part that is not red & sweet.
• 2. Chop the strawberries into small dices, leaving several to cut in half for garnish.
• 3. In a large bowl, mix the Bisquick, milk & eggs until blended well.
• 4. With a spoon, fold in the chopped strawberries and mini chocolate chips. If needed, mix in a little more milk to get the right consistency.
• 5. Using a 1/4 cup measure, scoop out the batter & pour onto a lightly sprayed non-stick skillet, or griddle over medium heat.
• 6. When the top starts to bubble and the bottom is golden brown, flip the pancake and cook until both sides are golden.
• 7. Hint: If your batter is just a little too thick, you may need to turn the heat down lower and let them cook a minute or two longer to avoid a gooey middle (learned from experience, lol).
• 8. Top the pancakes with butter, syrup, whipped cream (or any combination of your choice) and garnish with 2-3 strawberry halves. Enjoy!

DOUBLE-CHOCOLATE STRAWBERRY PANCAKES

Steps:

• 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.