# Components:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 1/2 cups whole milk
08 - 1/4 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Filling & Topping
10 - 8 ounces cream cheese, softened
11 - 1/4 cup powdered sugar
12 - 1 1/2 cups sharp cheddar cheese, shredded
13 - 2 tablespoons milk (for thinning cream cheese, if needed)
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, beat eggs, whole milk, melted unsalted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry mixture and blend until just combined; do not overmix.
05 - In a medium bowl, beat softened cream cheese with powdered sugar until creamy. Add 1–2 tablespoons milk if needed for a spreadable texture.
06 - Spread half of the pancake batter evenly in the prepared pan.
07 - Dollop the cream cheese filling over the batter and gently spread in an even layer.
08 - Sprinkle 1 cup of shredded cheddar evenly over the cream cheese.
09 - Spread the rest of the pancake batter gently over the cheddar layer to cover.
10 - Distribute the remaining 1/2 cup cheddar cheese evenly on top.
11 - Bake for 23 to 28 minutes, until golden and a toothpick inserted in the center comes out clean.
12 - Let cool in pan for 10 minutes, then slice into 12 bars. Serve warm or at room temperature.
