Dessert Pancakes With Fruit
|Pancake mix||1 Cup (16 tbs)|
|Butterscotch pudding mix||4 Ounce|
|Milk||1 Cup (16 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Frozen fruit||2 Cup (32 tbs)|
Combine pancake mix, pudding, milk, eggs, and oil in a bowl.
Beat with rotary beater or spoon until batter is even.
Heat a lightly greased medium skillet.
Drop in batter 1 tablespoon at a time.
When golden on the bottom, turn with a spatula, allow to cook until both sides are golden.
Keep cooked pancakes warm.
When ready to serve, arrange several pancakes per plate.
Top with a spoonful of sour cream and spoon over the thawed fruit.