From HERSHEY’S

Makes 40 small pancakes

This Mother’s Day, give mom the best gift there is: chocolate for breakfast when you make a Bouquet of Pancakes for Mom.

INGREDIENTS

1 1/2 cups all-purpose flour

2/3 cup sugar
1/2 cup HERSHEY’S Cocoa

1 teaspoon baking powder

1 teaspoon baking soda

2 cups buttermilk

2 eggs, beaten

1/4 cup vegetable oil plus 2 tablespoons

2 1/2 cups frozen whipped topping, thawed

DIRECTIONS

1.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.

2.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.

3.Serve each pancake topped with one tablespoon of whipped topping, topped with selection of fruits (sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks and maraschino cherry halves) as flowers. About 40 small pancakes.

NOTE: 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 (100%) for 1 minute or until warm.

Find this recipe and more holiday treats at hersheyland.com