Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: 1 sandwich, 1 teaspoon butter, and 1 1/2 teaspoons powdered sugar)
Photo: Jennifer Causey; Styling: Kira Corbin

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a nonstick griddle or a large nonstick skillet over medium-high heat.

Step 3

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined.

Step 4

Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto 1 pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches.

Step 5

Place baking sheet in oven. Bake at 350° for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar.

Step 6

To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months.

Step 7

To heat: Remove ­pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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