I always looked sooo forward to spending the night with my grandparents growing up because I knew my grandma would make pancakes for breakfast. She used a pancake mix, but I could never make mine as light and fluffy as she could, even using the same box. Since then, I've strayed from cooking ANYTHING from a box since companies now use preservatives with questionable health risks. For YEARS I've been searching for a recipe that would come close to those weekend morning delights, and this is not only matches, but actually tops the quality I yearned for. I remarked that "it was like chewing on a cloud". I followed the recipe exactly, except for the milk part. We drink Silk at our house instead of milk. I wasn't sure if it would 'sour' properly, so I used half heavy whipping cream and half water. Even with the substitute, the recipe was divine. Also, I took the advice of another reviewer and let the 'milk' stand with the vinegar for more than 5 minutes. Not sure if that made any difference or not since I'd never made it any other way, but she had and seemed to think it did. I thought the batter was a little too thick for my preference (they cooked up really tall), so I added just enough Silk to thin it out to my liking. And one last thing: I'll omit the salt next time as I think the baking soda made it plenty salty enough. I doubled the recipe to make 8 pancakes, and came out with 14 pancakes at 1/4 cup each. This will definitely become a family heirloom recipe!

Reviewed On: Oct. 25, 2009

When the only conversation you hear at the dinner table is the sound of your family's random and intermittent "Mmmmmmmm's", you've got a winner. JUST like the restaurants!

Reviewed On: Sep. 24, 2009

Delicious--what a fantastic unique blend of flavors! I could just imagine myself sitting on a breezy island enjoying this dish. The coconut was a perfect compliment to the lemon and chicken (I was really surprised at how well-pronounced the flavor was among the other ingredients); the onion and pepper gave it just enough 'twist' to keep it from being too bland and boring. I didn't want to waste a whole chicken on this recipe since I've never had the chance to try it in a restaurant. Honestly, then, I just use the recipe as a point-of-reference and mixed the ingredients to taste rather than following the measurements. I also cheated and used a rotisserie chicken from Sam's Club and pre-shredded organic coconut. I can totally see this as a lovely potluck dish in my future.

Reviewed On: Aug. 27, 2009