Instructions: 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 heaping teaspoonful whipped topping, topped with selection of fruits as flowers. 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 for 1 minute or until warm.

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