Scrambled Pancakes with Berries
- Prep
- 5 min
- Serves
- 4
- Difficulty
- Easy
Crispy on the edges, soft in the center, and loaded with fresh berries.
Ingredients
- 2 cups Bisquick Original Pancake & Baking Mix
- Milk (per package instructions)
- 2 eggs (per package instructions)
- 1–2 tbsp vanilla extract
- 1 stick butter
- 1–2 tsp oil (for extra crisp edges)
- 1 cup strawberries, sliced
- 1 cup blueberries
- ½ cup La Lechera sweetened condensed milk
- Powdered sugar
- Whipped cream
Directions
- Preheat your Blackstone griddle to medium-low heat (about 325°F).
- In a large bowl, prepare the pancake batter according to the package instructions, adding the milk and eggs as directed. Stir in the vanilla extract.
- Place the butter directly on the griddle and allow it to melt completely, spreading it evenly across the surface.
- Pour the batter onto the griddle. Let it cook slightly on the bottom, then use spatulas to begin scrambling it into bite-sized pieces.
- Continue cooking and breaking apart the pancakes, allowing the butter to soak in and create golden edges.
- Drizzle a small amount of oil onto the griddle and continue scrambling until the pieces are golden brown and lightly crispy on the outside, while remaining soft inside.
- Remove from the griddle and transfer to a serving platter.
- Top with strawberries and blueberries. Drizzle with La Lechera, dust with powdered sugar, and finish with whipped cream.
- Serve immediately while warm.