I loved it! But it really isn’t as sweet as a pancake should be and it ends up being somewhat flavorless , so I added some honey and vanilla extract to the pancake mixture, also before putting it in the over I drizzled honey on the top for the cheese and strawberries I let it cool down froze it waited for 2days and put those suckers in the microwave .delish
I made all four in one sheet pan (each a corner) and made with gluten-free pancake mix. Cooked until the entire top was golden. I added chocolate chips in the corner with the strawberries instead of cream cheese. I will definitely be making these again. What an awesome recipe. Very easy to make and even easier to clean. AMAZINGLY TASTY AND DELICIOUS.
Easiest recipe ever! My kids loved it and they freeze beautifully and are super quick to reheat. This week I made a double batch (White chocolate/blueberry and strawberry raspberry). So it will last longer.
I used Aunt Jemima Complete pancake mix without adding the milk or eggs and it came out just as great. The kids loved it and want me to make it again!
I think it needs sugar a bit I wanted to add some but forgot when I tasted it when it was done, however, it was very good & everyone loved it ❤️
1⅓ cups white whole-wheat flour
1⅓ cups all-purpose flour
2¼ teaspoons baking powder
1¼ teaspoons baking soda
1 teaspoon kosher salt
3 cups low-fat buttermilk
3 large eggs
½ teaspoon almond extract
1 tablespoon pure maple syrup, plus
½ cup for serving
⅓ cup unsalted butter, melted
1¼ cups thinly sliced fresh strawberries
Preheat oven to 500°F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes. Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top. Transfer to the oven and immediately reduce temperature to 425°F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with remaining ½ cup maple syrup.