Sweet Berry Griddle Cakes (6 servings) 1 small box Jiffy biscuit mix 2 cups pancake flour 4 Tbs. vanilla milk** 1 cup seasonal berries 1/4 cup or big dollop of whipped cream 1/4 cup sugar. Add sugar to berries and set aside, this will give you syrup for your cakes. I microwave my berries, to pour over cakes. In a large bowl mix Jiffy biscuit mix and pancake flour, add vanilla and enough milk to make a thick batter,. Not thin or runny. Pour your desired size cakes. TURN ONLY ONCE!!! TURNING PANCAKES OVER AND OVER MAKES THEM TOUGH! AND NOT FLUFFY. **check cakes with a toothpick. THESE CAKES ARE VERY FLUFFY! AND WILL RISE CLOSE TO ONE INCH THICK. PLACE ON A PLATE, GLOP SOME BUTTER, put a huge dollop of on top whip topping, pour hot berries with juice over cakes, dust with powdered sugar. *** You can add chopped pecans or walnuts to the batter...and sprinkle some nuts on top as well. I HAVE USED COCONUT FLAVORING OR MILK INSTEAD OF THE VANILLA AND THE CAKES ARE AWESOME!!! I PREFER USING COCONUT MILK INSTEAD OF VANILLA. *** I GET AROUND 5-6 CAKES OUTTA THIS AMOUNT, ONLY BECAUSE I MAKE EM AS BIG AS A LUNCH PLATE... THEY ARE 8 INCHES ACROSS.*** SO IF YOU DON'T MAKE YOUR CAKES THAT BIG, YOU WILL GET A LOT MORE. ENJOY..... This is like eating dessert for breakfast! So you can have your cake and eat it too. Mr Breakfast would like to thank PATTY-CAKES for this recipe. Recipe number 1432. Submitted 2/17/2005.