Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min
Ingredients
-
1 1/2 cups all-purpose flour
-
2/3 cup white sugar
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1/2 cup HERSHEY®'S Cocoa Powder
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 cups buttermilk
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2 eggs, beaten
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6 tablespoons vegetable oil
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1 cup frozen whipped topping, thawed
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1 cup fresh strawberries, sliced
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1 cup mandarin orange segments, drained
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1/2 cup sliced almonds
Directions
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Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl. Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture. Stir just until moistened.
-
Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet. Cook over medium heat until bubbly surface on top; turn and cook just until set.
-
Serve each pancake topped with heaping teaspoonful whipped topping, topped with selection of fruits as flowers. Leftover pancakes may be tightly wrapped and frozen for later use. To reheat: Place 5 pancakes on microwave-safe plate in circular pattern; cover with wax paper. Microwave at HIGH for 1 minute or until warm.
Nutritional Information
Amount Per Serving Calories:
152
| Total Fat:
6.9g
| Cholesterol:
22mg
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