I was a little nervous to "sour" the milk, but this worked wonders in the batter. These fluffed up beautifully! This yields a very light and airy pancake with just the right amount of sweetness--with or without the syrup. Before I came upon this recipe, I found one on this site with wayyy more positive reviews. That one proved to be a dud. Its batter was far too thin and the pancakes didn't rise at all. In this recipe, the batter is creamy and perfect as is. By far, this is the best pancake recipe I've found on here yet.

Reviewed On: Oct. 13, 2009

Very cool idea. These are very easy to make. I gave it two stars because these cookies don't really hold together as well as other cookies. Although they can stay together when you pick them up, they break apart too easily. The taste of peanut butter is also too potent. I know-- no duh, right? I just think there should be more of a balance. For my second batch, I had 3/4 of a cup of dough left, so I added about 1/4 cup flour and 1/8 teaspoon baking soda then molded that all together. After baking and cooling, the cookies held together much better and melted in my mouth.

Reviewed On: Sep. 28, 2009

I guess I set my expectations a little too high on this one. It's really flat, contrary to how I imagined it would be. It's like none of the spices helped. My Mom used to make some fabulous split pea soup with Mrs. Dash spice. I always thought that was an amazing addition to the recipe. Sorry to say this recipe didn't quite live up.

Reviewed On: Jul. 7, 2008