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BANANA SPLIT PANCAKES

Caramel-Banana Topping (below)
2 cups Original Bisquick(r)
1 1/2 cups milk
1/4 cup chocolate-flavored syrup
1 egg
1/3 cup miniature semisweet chocolate chips
1 1/3 cups Sliced strawberries
2/3 cup Whipped topping
1/3 cup Chopped peanuts

Heat skillet over medium-high heat or electric griddle to 375; grease skillet or griddle. Prepare Caramel-Banana Topping; keep warm.

Beat Bisquick, milk, chocolate syrup and egg in large bowl with wire whisk or hand beater until well blended (batter will be thin). Stir in chocolate chips. Pour a little less than 1/4 cup batter for each pancake into hot skillet (because chocolate chips will sink, scoop batter from bottom of bowl for a more even spacing of chips).

Cook about 1 1/2 minutes or until edges are dry. Turn; cook about 1 minute or until done. Serve with Caramel-Banana Topping and desired amounts of strawberries, whipped topping and peanuts. Garnish with chocolate-flavored syrup and maraschino cherries if desired. About 16 pancakes.

Caramel-Banana Topping

1 cup caramel topping
3 medium bananas, diagonally sliced

Heat topping until warm. Gently stir in bananas.

Makes 5 servings