Strawberries and Cream Pancakes

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

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

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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.

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.