I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!

Reviewed On: May 20, 2007

I changed the recipe to suit our tastes. I substituted dried apples for nuts. I added 1/2 a cup of sugar (We like cookies sweet). I used whole wheat pastry flour (Bob's Red Mills). I used only cinnamon (2 tsp). They were perfect. I made dozens and they were all gone in the morning.

Reviewed On: Nov. 22, 2005

This was the best I have had. I am really picky about my chocolate chip dough because I hate chocolate. I made these for a friend. They are perfect. I used all organic ingredients, Whole wheat pastry flour and no nuts. I also used a whisk to cream and my hands to blend. Delicious! Not cakey at all!

Reviewed On: May 8, 2005