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!

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.

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!

I made these last year in my christmas cookie assortment and they were great once I added milk and an egg to the second batch. I am making them again this year with one less cup of flour and that will do the trick. Rave reviews from all. Trust me they are too dry if you don't reduse the flour. I sifted the flour and it was still too much. It was probably an error in typing the recipe for the web.

I think this is missing the step of draining the liquids. I made this cake before as directed and everyone hated it. It really was the Gas station variety but, worse. If you add the carrots and the brown sugar as directed there is way too much liquid. I drained the liquid throughout preperation, measued it, and (no joke) it was +3 c. I modified the recipe by taking out 2 c. of carrots and adding 2 c. of zuchini. This time I made it, it was perfect. I used a 12 X 15 inch pan instead of two pans. My method also reduced the cooking time to 30 minutes. The cake was 2" thick after cooking. I grated the carrots and zuchini and set them aside for 1 hr. Then I drained them. I added the raisins and brown sugar, stired and set them aside a 1/2 hr. Then I drained them and added the pinapple to this and immediately drained it again by pressing into the mixture with the back of a spoon inside a colander. Then I added it to the badder and added back 1/2 of brown sugar (but next time I would use the whole cup). I would make this cake modified again. Everyone loved it. My mom who really hated it the last time I made it couldn't believe it was the same recipe. It was dense but fluffy and with the cream cheese frosting my mom said, "when I die and am going out of this world I am going to think of this cake." I'm sure she was kidding. But it is a GREAT recipe if you take out the liquid.