Wonderful recipe! I changed it slightly to suit my diabetic food plan. I used 1/4 cup canola oil in place of the melted butter, and 1/4 cup plus 2 tbsp. Splenda as had already been suggeted. These fluffed up nicely, were not heavy at all. Very filling though! They also browned up just like regular white flour pancakes. All in all a great recipe, thank you for sharing.

Reviewed On: May 25, 2008