I think this recipe is almost identical to the one my mom made when I was growing up (Better Homes & Gardens Cookbook). These are just good, wholesome breakfast food. I used rolled oats (and added a few unsoaked ones to the batter for texture), substituted prune baby food for all but 1 tsp of the oil, and added vanilla and cinnamon. Will use half whole-wheat flour next time. Delicious!

Reviewed On: Oct. 4, 2009

I would give this 10 stars if I could. I can't believe I waited this long to review it! Made it for the first time in June, and have made it at least 5 times since. OUTSTANDING flavor combo, and very easily customized. I have tried several variations, and my favorite version includes a handful (maybe 1/3 c) finely diced green pepper, basalmic instead of red wine vinegar (though color is affected if you're entertaining), 1/2 c cilantro, extra light olive oil instead of grapeseed oil (and only 2 TBSP). Thank you, thank you, thank you - I don't believe I'll ever go a summer without making this!

Reviewed On: Aug. 10, 2009

This definitely has a pickled flavor (think mini gherkins) and though it is tasty, I think it would benefit from less vinegar and sugar. Watermelon and cucumber are already naturally sweet, and the vinegar (in this amount) seems to distract from the taste rather than enhance it. Thanks for a great start, but I'll make modifications if I prepare this in the future!

Reviewed On: Aug. 10, 2009