Neapolitan Pancakes

Ingredients

• 1 cup strawberries coarsely chopped
• 1 cup milk 
• 2  eggs 
• 1 teaspoon vanilla 
• 2 tablespoons cocoa powder unsweetened
• 2 teaspoons sugar 
• 1 tablespoon water 
• 1 serving food coloring red
• 1 serving chocolate syrup 
• 1 serving strawberries fresh sliced
• 2 cups frangelico 

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. In blender or food processor, place chopped strawberries. Cover; blend until smooth. Set aside.
2. In medium bowl, stir together Bisquick mix, milk and eggs just until combined. Divide batter evenly among 3 small bowls, about 3/4 cup each.
3. To 1 bowl, stir in vanilla. To second bowl, stir in cocoa, sugar and water. To third bowl, stir in 1/4 cup of the strawberry puree. (Reserve any remaining strawberry puree for another use.)
4. Add few drops food color to strawberry batter.
5. Spray griddle with cooking spray; heat over medium heat. For each pancake, pour about 1/4 cup of each type of batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown (for vanilla pancakes) or set (for chocolate and strawberry pancakes).
6. To serve, stack 1 chocolate pancake, 1 vanilla pancake and 1 strawberry pancake on each plate. Top with chocolate syrup and sliced strawberries.