This is a great pancake recipe for those looking for a "healthier" pancake. I did change a few ingredients to make them even healthier. I used applesauce for the oil, plain whole wheat flour for the pastry flour, Egg Beaters for the eggs and skim milk/lemon juice for the buttermilk. They turned out great! I used a heaping 1/4c for each pancake, and here is the nutritional info per pancake: 56 cal, 1gm fat, 9gm carbs, 1gm fiber, 4 gm protein, 1mg cholesterol. I served these with sugar free maple syrup. I didn't know pancakes could be so good and good for you!!!!

Reviewed On: Oct. 7, 2009

This is a great recipe. One thing that makes it MUCH LESS WORK, is to skip peeling and coring your apples - if you have a food mill. I used apples from my neighbor's tree and off the ground. I washed them, cut out the bad spots and quartered them. I filled my Dutch Oven with the apples, added 1 1/2 cups of water and cooked them for about 20 minutes. Then I ran them through the food mill. This left me with a nice applesauce with a rosey color. I also recommend tasting your applesauce before adding sugar. I used a sweet apple, so only needed a couple spoons of sugar. The kids LOVE it!!

Reviewed On: Aug. 31, 2009

I was disappointed in this recipe because after so many reviews, it rated so high. I made the dough as directed and found it easy to work with. But at 375 degrees for 7 min, the smaller cookies were burnt. I turned down the heat to 350 and baked them for 7 min and the edges were brown but the larger cookies were not done in the center. Then once the cookies were baked (not burnt) you had to treat them very gingerly so they did not fall apart. The only reason I am giving this 3 stars is the cookies do have very good taste. But I will not make this recipe again.

Reviewed On: Dec. 14, 2007