The first time I tried this recipe, I followed it almost exactly, with the exception of using 1/2 white and 1/2 wheat flour, and frozen strawberries. The batter was very soupy, and the muffins were caved in at the top, and very moist. I would probably have abandoned it had it not tasted so good -- I really wanted to make it work, because the strawberry/oat/brown sugar combination is great. to the recipe as shown, I *added* the following: 1c wheat flour, 1/4t baking powder, 1 egg, 1/4c brown sugar, and 1/2t vanilla. I set my oven to 350F and let the oats soak for 10 min. This time, the muffins are muffin-shaped and still have that great texture with plenty of moisture. Batter was also easier to work with. I tried it with blackberries this time around, but I wouldn't recommend it; definitely going back to strawberries.

Reviewed On: May 12, 2009

These pancakes are so fluffy and so good! They are the first pancakes I have NOT somehow wrestled with or had to adjust in some way to get it to work. Just follow the recipe and you're good. I would probably add a pinch of salt, but otherwise, these are a keeper in our kitchen.

Reviewed On: Apr. 11, 2009