Dessert Pancakes With Fruit
|Pancake mix||1 Cup (16 tbs), prepared|
|Butterscotch pudding mix||4 Ounce (1 Package)|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Oil||1 Tablespoon (For Lightly Greasing Skillet)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Frozen fruit||20 Ounce, thawed (2 10 Ounce Packages)|
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