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Breakfast/brunch

Strawberry Pancakes

Strawberry Pancakes recipe
photo by:kraft
The secret ingredient in these festive strawberry pancakes? Strawberry flavored JELL-O! Topped with fresh berries, they're a great Sunday morning treat.
time
prep:
25 min
total:
25 min
servings
total:
8 servings, 2 pancakes each

What You Need

4
cups  fresh strawberries, sliced
1
pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin, divided
2
cups  flour
4
tsp.  CALUMET Baking Powder
1/4
tsp.  salt
2
 eggs
2
cups  milk
1/4
cup  oil
1/2
cup  maple-flavored or pancake syrup
1
cup  thawed COOL WHIP Whipped Topping

Make It

TOSS strawberries with 1 Tbsp. dry gelatin mix. Combine remaining dry gelatin mix, flour, baking powder and salt.

BEAT eggs, milk and oil in large bowl with whisk in large bowl until blended. Stir in flour mixture.

LADLE batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

SERVE topped with syrup, strawberry mixture and COOL WHIP.

Kraft Kitchens Tips

Serving Suggestion
Serve with cooked OSCAR MAYER Bacon.
Purchasing and Storing Eggs
Buy only refrigerated eggs with clean unbroken shells. Open carton and gently move each egg to make sure it is not stuck to the carton because of an unseen crack. Check the Sell-By Date on the carton. Store eggs in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. For best quality, use within 4 weeks.
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