Rating: 1 stars
2 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Source: Parents Magazine

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Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread one half of each pancake with cream cheese and jam then sandwich together. Using a serrated knife cut Spread 6 pancakes with cream cheese and 6 pancakes with jam, and then sandwich pancakes together. Using a serrated knife cut each “sandwich” in half. Transfer pancake sandwiches to a 9-inch square casserole dish, rounded sides up. In a large measuring cup, beat together milk, eggs, maple syrup, vanilla, and salt to combine. Pour over pancakes, cover, and refrigerate for 4 hours or overnight.

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  • Heat oven to 350°F. Uncover and bake until set in center, 40 to 50 minutes. Serve immediately with berries.

Do It Your Way

Love your own pancake recipe? Go for it! Use 1/4 cup batter for each pancake to make twelve 4-in. rounds. Let cool before using.

Nutrition Facts

310 calories; fat 13g; cholesterol 163mg; saturated fat 5g; carbohydrates 38g; mono fat 4g; poly fat 3g; insoluble fiber 1g; sugars 21g; protein 10g; vitamin a 115.9RE; vitamin a 464.6IU; vitamin c 10.3mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 45.1mcg; vitamin b12 0.7mcg; sodium 383mg; potassium 273.7mg; calcium 236.3mg; iron 1.7mg.
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