- 1 1/2 cups all-purpose flour
- 2/3 cup white sugar
- 1/2 cup HERSHEY®'S Cocoa Powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 2 eggs, beaten
- 6 tablespoons vegetable oil
- 1 cup frozen whipped topping, thawed
- 1 cup fresh strawberries, sliced
- 1 cup mandarin orange segments, drained
- 1/2 cup sliced almonds
- Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl. Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture. Stir just until moistened.
- Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet. Cook over medium heat until bubbly surface on top; turn and cook just until set.
- Serve each pancake topped with heaping teaspoonful whipped topping, topped with selection of fruits as flowers. Leftover pancakes may be tightly wrapped and frozen for later use. To reheat: Place 5 pancakes on microwave-safe plate in circular pattern; cover with wax paper. Microwave at HIGH for 1 minute or until warm.