Don Bingham
UCA
1 1/2 cups Bisquick mix
1/2 cup unsweetened baking cocoa
1 container ( 8 oz ) sour cream
1/2 cup milk
2 teaspoons vanilla extract
2 eggs
1 cup semisweet chocolate chips ( 6 0z )
Whipped cream
2 cups sliced fresh strawberries
Strawberry or Regular Pancake Syrup
1. In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs. Do not over beat. Fold in chocolate chips.
2. heat griddle to 375 or 12 inch skillet over medium-low heat. Grease griddle with vegetable oil.
3. For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter.
Cook until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1-2 minutes.
Serve, topped with strawberries, whipped cream, and syrup of choice.
