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

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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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Reviewer:

leahrv

Reviewed: Mar. 20, 2011

I love this recipe! So easy on a lazy Sunday morning! I have one suggestion if making with strawberries, try using 1/4 tsp vanilla and 1/4 tsp almond extract. The almond really complements strawberries.

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Reviewer:

cattymay

Reviewed: Feb. 23, 2011

I love the banana version of this. My husband likes the apple version. I have not tried the other versions yet. Deffinately a keeper!

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Reviewer:

krissta

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Jacksonville, Florida, USA

Reviewed: Feb. 16, 2011

I followed this to a "T" but once it was cooked it was as heavy a a brick. Too many eggs.

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Reviewer:

Kim

Reviewed: Feb. 9, 2011

This is not your typical flour pancake, if you see that amount of egg to flour you'll realize it comes out more like a quiche than a typical pancake. It is tasty, but the egg flavor is very evident...not something *I* enjoy, but it may not bother others. A plus is that it is very easy to cook and I could see this as a dessert when sprinkled with powdered sugar.

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Reviewer:

SUNFYER

Cooking Level: Intermediate

Reviewed: Feb. 5, 2011

What a great recipe! Our whole family loved it! I was out of milk so substituted buttermilk and it was divine! SO much easier and tastier than normal pancakes. This is a keeper!

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Reviewer:

Erin Sheldon

Reviewed: Jan. 16, 2011

Awesome recipe! I have made many of the variations and they have turned out great too. I will say that I like this recipe best with just two eggs. Thanks for sharing!

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