Strawberry Banana Pan "Cake" – a delicious recipe with Buttermilk, water, Spray, Jif Creamy, bananas, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
STIR pancake mix and water in large bowl until smooth. Let stand 3 minutes. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375u00b0). Make 7 large pancakes, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown.
2
HEAT oven to 375u00b0F. Place 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry preserves. Completely cover surface with 1 cup sliced strawberries. Repeat all layers. Top with remaining pancake. Cover with foil.
3
BAKE 5 to 10 minutes or until heated through. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.
1127
kcal
Calories
112
g
Fat
29
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Hungry Jack Complete Buttermilk Pancake & Waffle Mix Just Add Water, 1 1/2 cups water, Crisco Original No-Stick Cooking Spray, 2/3 cup Jif Creamy Peanut Butter, and more.
Yes, Strawberry Banana Pan "Cake" falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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