Loved it but gave it 4 stars bez I am confused about the pecans. My pecans came out very "goopy", and I baked them twice as long as recipe calls for, just to try and get them to crisp up. Maybe cutting butter in half will help? Also, if I refrigerated, they were less goopy, but stuck together and I had to hammer them apart, and if I didn't refrigerate, they got all sloopy and gooey again and looked very unpleasant. Anyways, do they need to be refrigerated to be safe to eat? Somehow I didn't feel comfortable leaving them out. I will keep this recipe but perhaps look for a different recipe for the "candied" pecans.

Reviewed On: Jun. 16, 2008

The only things I did different were to double the ingredients, decrease (the double amount) of baking powder by one teaspoon, add a dash of vanilla extract, and decrease the salt a little. Mixed all wet ingredients together before adding to dry. Turned out SUPER fluffy...some reviewers had a problem with this but we LOVED them so fluffy. Just cook slowly (med. low) so the inside gets done too. The double amount as above yielded 14 thick pancakes about 4 inches round.

Reviewed On: Feb. 7, 2008

I am still drooling just thinking about this dish. I LOVED it. I did not add any spice or seasoning...no cinnomon, sage, or salt. The only thing I did different was to use apple juice in place of the water. Amazing.

Reviewed On: Oct. 10, 2007