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Bouquet of Pancakes for Mom

By: HersheysKitchens.com

"What a wonderful treat for Mother's Day! Delectable 'flowers ' made from selection of sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks, and maraschino cherry halves."

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Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 40 small pancakes

Ingredients

1 1/2 cups all-purpose flour
2/3 cup white sugar
1/2 cup HERSHEY®'S Cocoa Powder
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 eggs, beaten
6 tablespoons vegetable oil
1 cup frozen whipped topping, thawed
1 cup fresh strawberries, sliced
1 cup mandarin orange segments, drained
1/2 cup sliced almonds

Directions

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 Powered by ESHA Nutrient Database

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