Wow! From the very first bite, my partner and I agreed that this is now THE pancake recipe in our house, after a very long search and numerous decent and not so decent pancake recipes. The flavor was outstanding and they were just as light and fluffy as the pictures. We followed the recipe to a "T" with the exception of adding 1/2 t of vanilla extract with the wet ingredients. The batter was much thicker than what we've come up with in the past, but no worries- they came out perfectly, though a little bit smaller than with other recipes (certainly not a problem for us). To those who rated this recipe poorly, I'm having a hard time understanding. I see many, many people mention that the recipe called for too much "baking soda." Um, people, please READ the recipe! It calls for baking POWDER- not baking soda. Gee, you think 3 1/2 t of baking soda MIGHT taste funny? And for those who complained that the outside was burned and the inside wasn't cooked properly....TURN THE HEAT DOWN! Really, this is one of the most basic cooking rules- you use the lowest possible heat needed to do the job! Please don't fault the recipe for your own failure to properly adjust the heat. Anyhow, just wanted to chime in and say THANK YOU for such a wonderful recipe! Your grandma should be proud!

Reviewed On: May 3, 2009

This is a supremely tasty, very flaky pie crust! I've made it twice so far- first I made as directed for a French Silk Pie and it was the perfect foil for all the sweet chocolatey goodness, and the second time today, with a cherry pie. This time I wanted it a touch sweet, so I added two level T of confectioner's sugar (I doubled the recipe for a top crust), and it was delicious. The advice of others to make sure that your fat is nice and cool, and that you don't overwork the dough is spot on. Thanks so much for such a wonderful recipe!

Reviewed On: Feb. 4, 2009

Thank you so much for such a fast, easy and delicious recipe! This is exactly what I was hoping for- good, cakelike consistency, just enough sweetness, and it held together like a dream! I followed the recipe to a "T" (except for subbing 1 cup whole milk with 1 T vinegar to sour it, because I had no buttermilk) and we served it with the Best Vegetarian Chili in the World from this site, and it hit the spot on a frigid Chicago night.

Reviewed On: Feb. 3, 2009