"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."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.