I tripled the recipe using a cheese called Buttermilk Blue Cheese and used less vinegar and it was perfect.

Reviewed On: Apr. 10, 2011

Because anything with flour usually needs some salt and these desperately need that at least. I think they could be fluffier. Perhaps using half brown sugar instead of straight sugar. Its important to cook only until lightly golden brown, that is what makes them softer and moist. Also fill the cups to the rim and they will puff up like a muffin, also pull down the temp to 350, baking for closer to the 15 minute side of the 20 minute top range. 20 is too long. These probably wont taste like you think they will.

Reviewed On: Jan. 29, 2011

Hey guys remember the experiment in school with vinegar and baking soda? Thats why the curdled milk is necessary. The reaction the vinegar causes the pancakes to fluff up. Great recipe

Reviewed On: Jan. 10, 2011