Great home-made flavour. The only deviations I made were to use smoked bacon bones instead of bacon and maple syrup for molasses since I didn't have any.Cooked everything in slow cooker for 8 hours. Didn't put salt, seeing that the bacon bones were already salty. Everyone who ate wanted seconds. Yum!

Reviewed On: Jun. 19, 2009

Superb recipe!I followed the advice of others and let the milks and eggs sit at room temp before mixing them into the dry ingredients till just combined. Then I let the batter rest for at least 15 minutes, which I read "relaxes" the gluten in the flour and allows the baking powder and soda to act on the flour to produce the desired airiness. Also, as per a reviewer's suggestion, separated the whites from the yolks of the eggs, beat the whites till foamy then gently folded in the liquid mixture. Added a dash of vanilla and cinnamon to the batter, as well as adding more milk about 1/2 cup,since I prefer thinner pancakes. Because of this I ended up with at least 20 pancakes, not counting the ones that got eaten by DH and yours truly. Pancakes were as fluffy as pillows and oh so tender. Delish with vanillin sugar sprinkled on top! Making this recipe does take time to make but the results are well worth the effort.

Reviewed On: May 22, 2009

An excellent base recipe that you can tweak to suit taste. I used half a dip tub of pesto dip and a half tub of spinach ricotta dip that had been sitting in the fridge for a while, which I wanted to use up. Added a couple of cloves of garlic to saute with the onion. Saved some of the hot water that was used to boil the pasta and added it to the sauce to thicken it up. Cooked up some diced bacon and breadcrumbs to crispness and used as topping on the pasta. Delish with a bottle of white wine!

Reviewed On: May 16, 2009