12 Servings 12 min Cook
1 Cup Water
4 Extra large Egg
1 Tsp Salt
1 Cup Wheat Flour
1 Tbsp Olive Oil
1 Package (8 oz) Cream Cheese
1 1/4 Cup sifted Powdered Sugars
1/2 Tsp Vanilla Extract
1 Cup, whipped Heavy Whipping Cream
4 Cup, sliced Strawberries
Combine flour, eggs, olive oil, salt and water in a medium bowl; stir until smooth.
Heat a 7 inch skillet over medium-high heat and lightly brush with olive oil.
Ladle enough batter into pan to cover the bottom.
Cook until top is set and bottom is brown, about 30 seconds.
Lift pancake onto parchment paper and repeat.
To create filling, blend together cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream.
Distribute filling equally amongst pancakes, adding strawberries or using as a topping.