I made this recipe for Thanksgiving, and was pretty disappointed in the flavor and texture. The potatoes had a "flat" flavor and were very hard when reheating. I ended up trying to salvage the dish by adding more butter, milk, salt and fresh chives. Sorry, but I would not make this recipe again.

Reviewed On: Dec. 1, 2009

These were quite good. I made them for Thanksgiving morning when I had leftover pumpkin puree. I used whole wheat pastry flour, Splenda brown sugar substitute, and used applesauce for the oil to make them healthier. I think next time I'll use pumpkin pie spice in place of the other spices and I might add some chopped pecans or chopped fresh cranberries. They did take quite a while to cook through because the batter is dense, but the flavor is excellent--tasted just like pumpkin pie (my husband loved them!). I suggest letting the batter sit awhile to allow the baking soda to start lightning up the batter. Spread the thick batter a bit with a spoon. The pancakes were surprising light, but filling. It made a LOT of pancakes, so I froze them individually to microwave on a busier morning. Thanks for a great recipe, Ruth!

Reviewed On: Nov. 27, 2009

I doubled the recipe for a 22.5 lb. turkey and put it in a clean 5 gal. bucket to brine the turkey. I always brine because it provides moisture and flavor to the turkey. However, this recipe was way too salty and I couldn't taste the fruit. I added extra garlic, onion and 1/2 cup of brown sugar. If I were to try this again, I'd cut the amount of salt by 1/2 cup. Maybe more fruit could be added as well.

Reviewed On: Nov. 27, 2009