Reviewed: May 11, 2013

LOVE this recipe. I followed the recipe to a T the first time and give it 5 stars. I have since modified it using coconut oil instead of butter since we don't do much dairy, and I also throw in blueberries in addition to strawberries. I like it with the 3 eggs as it seems almost custardy. I double the recipe and bake it in a 9x13 pan. Any leftovers can be eaten cold straight from the fridge, almost like a dessert. Can't wait to try a savory version as others have suggested (no sugar and cheese added). Very versatile recipe.

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Reviewer:

BBHOLT

Cooking Level: Expert

Reviewed: Apr. 20, 2013

This is a great versatile recipe. I've made it with strawberries, and again with apricots. It's pretty good! I used 2 eggs both times and it's still pretty eggy. I sprinkled a little sugar and cinnamon over the batter just before popping it in the oven. I topped my apricot ones off with whipped cream and strawberry syrup and it was delish.

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Reviewer:

hypershiza

Reviewed: Dec. 8, 2012

Great alternative to pancakes. I added 1/2c wheat flour, 1/2t baking powder, 1c frozen bb. My husband wants me to try making a regular pancake dough recipe but then baking it in the iron skillet. Not sure if this would taste as good though.

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Reviewer:

ajpense

Reviewed: Jul. 19, 2012

This is simple and delicious. Based on other reviews, I used 2 eggs rather than three. I will definitely make this again. Thank you, Rita.

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Reviewer:

rachelnotray

Reviewed: Jul. 9, 2012

Varied recipe using frozen blueberrys and 2 eggs, was very nice but will try's savory version tomorrow using grated cheddar and 2 eggs with no sugar. Very easy recipe but also very flexible.

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Reviewer:

Bubba2u

Home Town: Dalhart, Texas, USA

Reviewed: Jul. 4, 2012

Amazingly versatile recipe! Thank you for all of the ideas and variations. This has become one of our favorite breakfasts. My pancakes never turn out quite right, but this is nearly foolproof and comes out hot in one dish (as opposed to one pancake at a time). We typically use 2 eggs, but I also like it with 3. I also use whole wheat flour and skim milk with a little greek yogurt or sometimes almond milk. Again, very versatile. We really like strawberries or cherries with cocoa powder and/or chocolate chips. I use a regular oven proof skillet without the butter and the pancake just slips right out onto the plate, ready to serve. We typically eat it with yogurt. Wonderful and tasty recipe!

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Reviewer:

Thinksno

Reviewed: Jan. 29, 2012

If you are looking for a delicious and easy breakfast, you may want to try this recipe. No need to heat up the pan, I just put the butter in the skillet and put it in the oven while it was preheating until the butter was melted. I also added extra strawberries. Some of us preferred it served with real maple syrup while others preferred it with whipped cream. However it was served, everyone loved it. This made a tasty and attractive breakfast.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jul. 31, 2011

Really tasty. I blended up the strawberries with maple syrup to make a dipping sauce instead of slicing and baking them with the pancake. Kids loved it!

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Reviewer:

Taimay

Reviewed: Mar. 26, 2011

Very good and easy. I used 2 eggs and a sprinkle of almond extract. Delish!

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Reviewer:

VeggieGirl

Reviewed: Mar. 24, 2011

Simple recipe to follow, although I made a few tweaks. Instead of 1/4 c sugar, I used 2 TBSP agave syrup, which made this sweet enough. I used a gluten-free baking mix instead of flour. I also added (surprise) a few mint leaves to the blender, my new fave flavor combo of strawberry/mint. I didn't have whole milk, so I used 1/2 c strawberry honey yogurt and 1/4 c 2% milk. The consistency is similar to a ricotta cheesecake, so I may try making it with ricotta instead of yogurt next time, and increase the sweetness. Overall, I thought it was simple and yummy.

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