For pancakes, melt butter in small saucepan over low heat. Stir baking soda into sour milk. Combine whole-wheat flour, flour, sugar and salt. Add sour milk mixture and butter. Blend until smooth. (Batter will be thin.)

Grease skillet very lightly with oil. Heat. Pour 1/3 cup batter into skillet for each pancake. Cook for 3 minutes, or until top is bubbly and underside is lightly browned. Turn and brown on other side.

For topping, cream the cream cheese with milk. Beat until light and airy. Add strawberries. Sweeten with sugar to taste. Serve with pancakes.

Makes 1 and 1/2 cups of topping.

Variation: You may substitute blueberries or other fruit for strawberries.


This recipe is best with fresh strawberries although you can use thawed frozen berries if desired.

Mr Breakfast would like to thank MrsBuckeye for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Sandy N.

Rating (out of 5):

The leftover topping was amazing on toast.

Comment submitted: 10/19/2013 (#16895)



From mtbike40 (Team Breakfast Member)

Rating (out of 5):

This is a very nice recipe. The pancakes are very light and delicate for a whole grain pancake. The strawberries and cream mixtures was excellent. Their is no need for syrup or butter with this recipe.

Comment submitted: 5/9/2009 (#8080)

---