Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Bouquet of Pancakes for Mom

 
Ingredients:
1 teaspoon baking powder
2 cups buttermilk
2 eggs, beaten
1/4 cup plus 2 tablespoons vegetable oil
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2/3 cup sugar
"Flowers" made from selection of sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks, and maraschino cherry halves
1/2 cup HERSHEY'S Cocoa
Frozen whipped topping, thawed

Directions:
1. 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.

2. 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.

3. Serve each pancake topped with heaping teaspoonful whipped topping, topped with selection of fruits as flowers. About 40 small pancakes.

NOTE: 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.
Source; Hersheys.com