Banana Split Pancake

Makes 5 servings

Caramel-Banana Topping (below) 
2 cups Original Bisquick® 
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 

Caramel-Banana Topping 

1 cup caramel topping 
3 medium bananas, diagonally sliced

Heat topping until warm. 
Gently stir in bananas.

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.