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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Reviewer:

scstrings

Cooking Level: Intermediate

Home Town: Ypsilanti, Michigan, USA

Reviewed: Jul. 3, 2011

Great recipe! Followed the recipe as is. Makes a thick, semi dense pancake but it's still soft and fluffy. Good taste :).

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Reviewer:

Mezanne

Reviewed: Jul. 2, 2011

I subbed cinnamon applesauce for the oil and 2 ounces of apple juice for part of the milk

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Reviewer:

angelagross144

Cooking Level: Intermediate

Reviewed: Jun. 30, 2011

Great pancake recipe! I read through the reviews before I made it and a few people thought they could have been fluffier, so I doubled the baking powder and baking soda. I also used buttermilk instead of regular milk. These turned out moist, flavorful and with the addition of the extra baking powder/soda, very fluffy. I think it could use a little more apple, but that's really a personal choice. I served these pancakes with homemade maple vanilla pancake syrup. I'll make these again with the doubled baking powder/soda--we really enjoyed them. NOTE: I think this would work well with a cup of sourdough starter. I think I might try this next time, cutting a cup of milk out and substituting a cup of starter. I'll try that tomorrow and update my review after.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 22, 2011

This recipe is quick, easy, and awesome. My kids absolutely loved them.

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Reviewer:

jocko23

Reviewed: Mar. 18, 2011

I think this recipe is great! I used unsweetened almond milk and 1 cup wheat flour in my version. This really made enough for 6 people! Between my two boys and I, we have 4 servings left.

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Reviewer:

jsjlandy

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Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Mar. 6, 2011

Oh my goodness this is delicious! I substituted oil for Apple sauce and used granny smith apples. The flavor was really strong. I also cut all of the ingredients in half and I came out with more than enough pancakes.

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Reviewer:

ltcancel

Reviewed: Jan. 30, 2011

I thought this was a fantastic, simple recipe- the yogurt made them a lot creamier and had great flavor. Also ran out of flour so used 1.75 c. and a handful of oats- actually better and not as thick as everyone mentioned- all gobbled right up at brunch!

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