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“Aunt Jemima used to put this recipe on their Original Pancake and Waffle Mix box. Sadly, they don't include it in the recipes on their website.”
READY IN:
45mins
SERVES:
6-8
YIELD:
1 Pancake
UNITS:
US

Ingredients Nutrition

  • 12 cup water
  • 14 cup butter or 14 cup margarine
  • 12 cup pancake mix (Aunt Jemima or preferred brand)
  • 2 eggs
  • 4 cups sliced fresh strawberries (or frozen and thawed)
  • 14 cup syrup (Aunt Jemima or preferred brand)
  • 1 (8 ounce) carton plain yogurt or 1 (8 ounce) carton sour cream
  • 2 tablespoons chopped nuts (optional)

Directions

  1. Heat oven to 400 degrees.
  2. Generously grease 9-inch pie plate.
  3. In medium saucepan, bring water and margarine to a boil.
  4. Add pancake mix, stirring vigorously until mixture leaves sides of pan and forms a ball.
  5. Remove from heat; add eggs one at a time, beating well after each addition.
  6. Spread evenly onto bottom and sides of prepared pie plate.
  7. Bake 15 minutes; reduce oven temperature to 300 degrees and bake an additional 10 minutes or until golden brown.
  8. Combine strawberries and syrup; spoon into hot pancake puff. Top with yogurt and nuts.
  9. To serve, cut into wedges.

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