Pancake Cake

In medium bowl, stir together Bisquick mix, milk and eggs with whisk just until blended.

Heat griddle or skillet over medium-high heat (375F).

Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour slightly less than 1/2 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown.

Place pancakes on cookie sheet to cool.

Meanwhile, pour cream into medium bowl; add sugar and vanilla. Refrigerate 10 minutes. Beat cream mixture with electric mixer on high speed until stiff peaks form.

Spoon dollop of frosting in center of serving plate; top with 1 pancake.

Spread 1 to 2 tablespoons frosting on pancake; drizzle with chocolate syrup. Repeat layers with remaining pancakes.

Spread remaining frosting on top pancake. Decorate with sprinkles.