Tasty Recipes from Recipe Wizards

Prep time: 10 minutes

Cook time: 4 minutes

Serves 5 (3 pancakes each)

This recipe from Joni Hilton of Rocklin won first place in the Better With Bisquick recipe contest.

INGREDIENTS

1 1/2 cups Original Bisquick mix

1/4 cup unsweetened cocoa powder

One 8-ounce container sour cream

1/2 cup milk

2 teaspoons strawberry extract or vanilla

2 eggs

1 cup semisweet chocolate chips (6 ounces)

Whipped cream or frozen whipped topping, thawed

2 cups sliced fresh strawberries

Strawberry syrup

INSTRUCTIONS

In a 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 degrees or a 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 a 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.

Per serving: 510 cal.; 9 g pro.; 55 g carb.; 27 g fat (14 sat.); 110 mg chol.; 520 mg sod.; 5 g fiber; 25 g sugar; 47 percent calories from fat.

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