Servings: Makes about 40 small pancakes
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 granulated sugar
1/2 cup cocoa
Frozen whipped topping, thawed
For Flower Decoaration:
"Flowers" made from selection of sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks, and maraschino cherry halves.
Instructions:
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.
Makes 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: Hershey
Submitted By: Kendra
Date: April 20, 2005