This was an awesome recipe. Seeing the great taste and texture of the pancakes, I was anxious to come up w/a more fiber-filled version, & I finally did. I thought I'd share for anyone wanting to do the same: For the rice flour, I used King Arthur Flour whole grain gluten free flour mix (a 71% whole grain blend of sorghum, amaranth, millet, brown rice, teff & tapioca starch). And then I used KAF hi-maize natural fiber (a cornstarch w/6g fiber per serving) for the potato starch, and only half the milk (used soured w/lemon juice milk) called for. I whisked it til smooth in my kitchen aid mixer, and used a 1/4 cup measure to ladle equal portions onto a hot griddle. These substitutions worked perfectly without comprising the character of the recipe. I'll upload pics soon to show a better visual. Thanks for such a great recipe that is good as is, but can also withstand substitutions (which is not always easy to do in GF recipes)

Reviewed On: Dec. 10, 2011

The first time I made this, I just made the chicken as a main dish w/o the bun (still served each piece w/ a pineapple ring, and dollop of dill sauce- inside of the ring- on top), not only was it a pretty presentation, my hubby raved about the taste to everyone for days. Once I explained to him that the recipe actually had the chicken on a bun, he was officially won over, as he thought it would make an awesome sandwich (my guys are avid chicken sandwich eaters - me, not so much). I've made it both ways ever since, and it's always a quick and easy "go-to" recipe.

Reviewed On: Feb. 27, 2011

A truly great muffin. We are definitely chocolate lovers here, and this was a great treat for my guys for breakfast this morning. My son (not a big breakfast eater) inhaled 3 of these, without apology. I used all White Whole Wheat flour, 2 eggs (for half recipe), and plain nonfat yogurt for the sour cream. As usual when baking w/whole wheat flour I prepped my batter the night before, and baked in the morning. Along with speeding up morning prep time, allowing it to sit overnight helps this muffin to bake up and taste more like it's traditional white flour counterparts. I got about 10 good sized muffins from half the original recipe (since you typically fill the muffin cups a bit more full when dealing w/wheat flour). These were more like a cupcake than an actual muffin, lol, but making them whole grain helped them to be as nutritious as the were delicious.

Reviewed On: Nov. 16, 2010