Very good! I left out the soured milk, and just used regular milk. If I had buttermilk on hand I would have used that instead. They turned out fantastically, light and fluffy. The recipe made 4 pancakes, not 8, but it was still plenty for my husband and me.

Reviewed On: Nov. 8, 2009

Incredible! The only change I made was to put 1 cup of white sugar and 1/2 cup brown, baked for 8 minutes on a tin foil lined cookie sheet so they wouldn't stick. They came out of the oven looking very puffy, but quickly settled into the perfect cookie. Hours later, they are still wonderfully soft in the middle, with just a bit of crunch on the outside. I will definitely be making these again.

Reviewed On: Feb. 19, 2009