2 (5.3 ounce) strawberry Greek yogurt, divided
3/4 cup milk
2 eggs
2 cups Bisquick
1 1/2 cups sliced strawberries
Strawberry preserves, slightly melted
In a medium bowl, mix one container of yogurt, two eggs and milk until well blended. Whisk in Bisquick until mostly blended. Do not over mix.
Heat griddle over medium heat. Ladle about one fourth cup batter for each pancake onto the griddle.
Cook until golden around the edges and bubbly on top. Flip and cook the second side until golden.
Serve warm with sliced strawberries and melted preserves.
The preserves will keep consistency better if you add a little melted butter.
Presented by Olivia Sipe, Miss Olivia's Table
3/21/2018