These are a staple in our household now! We have been making these exactly according to the recipe for more than a year and they are my kids' favorite for breakfast. The texture and sweetness are perfect. They are suitable for use as crepes too. My kids love these with Nutella and banana or filled up with scrambled eggs and veggies.

Reviewed On: May 14, 2009

This bread turned out pretty good. I followed the advice of various reviewers and used 2 1/2 c. of brown sugar, substituted half the oil with applesauce and added 1/2 tsp of ginger. The results were pretty good. I used 5 small disposable foil loaf pans to take all the batter and turned them into gifts for some friends, who enjoyed the bread very much. Next time I will add more spice, maybe pumpkin spice. Cranberries may add more interest to the bread too.

Reviewed On: Dec. 22, 2007

I found these pancakes pretty good, but not great. The only change I made was adding 1 tsp vanilla and reducing the salt a bit. I added all the b. powder the recipe calls for. The batter is quite thick, but the final texture comes out fluffy, though a tad 'heavy'. I prefer something a little lighter - these pancakes can fill you up really quickly! I think they are a good starting point for a basic recipe. Next time I will try them with more milk and add blueberries.

Reviewed On: Jul. 10, 2007