Jiffy Pancake and Fruit Shortcakes

From Rachael Ray's Cooking Rocks!

For all three recipes
Butter or vegetable oil, for skillet or griddle
Whipped cream

Blueberry Shortcakes

1 box blueberry muffin mix
1 egg
1/3 cup milk
1 pint fresh blueberries


Raspberry-Strawberry Shortcakes

1 box raspberry muffin mix
1 egg
1/3 cup milk
12 strawberries, hulled and sliced


Banana Nut and Fruit Shortcakes

1 box banana nut muffin mix
1 egg
1/3 cup milk
1 small banana, sliced
6 strawberries, hulled and sliced

Make the pancakes: Heat a large nonstick skillet or griddle pan over medium heat (we used our electric griddle). Mix each muffin mix in a seperate bowl with egg and milk. Lightly grease skillet or griddle and pour four 3-inch blueberry pancakes onto the griddle. When bubbles appear around the edges, lift up the pancake to peek at the underside. If it looks golden brown, flip it and cook the other side. Repeat with raspberry-strawberry pancakes and then the banana nut and fruit pancakes, so you havve 4 of each kind, for a total of twelve 3-inch pancakes.

Make the shortcakes: Layer a pancake with a swirl of whipped cream, a pile of fruit, then another pancake, more whipped cream and fruit, and then top with another cake. Each shortcake stack should be made with 3 small pancakes.

Use the cheapest mixes you can find. The more expensive ones puff and are harder to get done in the middle. Also, the bigger you make them the easier they seem to be to flip.