Reviewed: Apr. 26, 2013

Since the day I was allowed to help in the kitchen, I've hated recipes with a passion. This recipe is easily transformed from Apple to Peach, Strawberry, Apricot, Guava, you name it. When I made these I didn't have enough flour, so I adjusted it by eyeballing it. I forgot the salt, but they turned out like crepes! My family said they were some of the best things they ever ate. Try to add different yogurt and fruit for different flavors (peaches and raspberry yogurt is one of my favorites). Overall a great recipe.

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Reviewer:

LizzieBeeBakery

Cooking Level: Expert

Reviewed: Mar. 24, 2013

I found these to be incredibly bland. I made the recipe exactly as instructed, but they basically had no flavor at all. I get the feeling they would be better if served with melted butter, but that defeats any attempt to eat lightly.

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ggenp

Reviewed: Jan. 20, 2013

I followed the recipe except didn't have milk so used almond milk which could have been the reason why the pancakes were just ok. They were moist and texture was right however they were missing something. I would try these again and try to add something to make them a touch sweeter I think. But all in all they were good.

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Reviewed: Jan. 13, 2013

This recipe is a win! I substituted applesauce for 1/2 the oil, and added a little more cinnamon.

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OperaGhost

Home Town: San Manuel, Arizona, USA

Reviewed: Sep. 17, 2012

This recipe makes a dense, filling pancake. It is very delicious and so far also seems to freeze well. I grated my apple rather than dicing it to save time.

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simplechef

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Jul. 4, 2012

Well mine turned out mushy (the batter smelled wonderful and was tasty what i could eat of it). The mushiness may be due to some substitutions so i didn't want to rate the recipe low but i wanted to warn others. So i substituted half of the flour with oat flour, used almond milk instead of milk, used egg beaters instead of eggs, used greek yogurt for the yogurt cause that's all we eat and used applesauce instead of oil. Typically these substitutions work for me so i wasn't worried but something didn't work because no matter how low and how long i cooked them they just never cooked through (although the outside looked done) so i had to throw out the whole batch. :-(

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Reviewer:

Beth

Reviewed: May 18, 2012

The batter was good but the apples didn't cook at all......Used Granny Smith....maybe that was the problem.....We didn't really like it much.....

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Reviewer:

ERNC

Reviewed: Sep. 14, 2011

I replaced milk with unsweetened almond milk, used non-fat greek yougurt and shredded my apple. The pancakes were a bit soft in the middle, but the overall flavor was very good. Thanks!

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Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Jul. 23, 2011

Thought these were a little light on flavor, so the second time I made them I doubled the salt. Made a huge difference. Also twice as much apple. Cook SLOWLY (med-low) for best results.

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