Reviewed: Apr. 23, 2012

....at first I thought that this wasn't all that impressive...now that I'm back probably for the 7th or 8th time to remake this pancake I guess I'm sold. I now crave this poofy egg goodness.

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Reviewer:

Julie M

Cooking Level: Intermediate

Home Town: Romulus, New York, USA

Living In: Pasadena, California, USA

Reviewed: Apr. 18, 2012

I made this recipe first exactly as printed. (You really shouldn't review a recipe unless you have made it as written.) I thought it was very good. The next time I made it with just milk instead of milk and cream. I thought it was just as good, if not better, without the cream. I have also been adding extra flour, about 1/4 to 1/3 cup. I think it makes for better texture. Try topping this with lemon and powdered sugar like a German Pancake.

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Reviewer:

kaliscook

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Kelso, Washington, USA

Reviewed: Jan. 20, 2012

This was so good and easy to make. Nice change to breakfast.

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Reviewer:

K&K's Mom

Reviewed: Jan. 12, 2012

This is, simply put, the most amazing thing I've ever tasted. :D I've made it twice now, and both times it was devoured by my family. We all love it. Thank you so much for this amazing recipe!!

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Reviewer:

anar88

Reviewed: Aug. 13, 2011

First if you are thinking buttermilk pancake you will be disappointed. This is a custard type pancake. I followed the recipe since this was the first time I made it and will probably follow other reviewers suggestions to skip the heavy cream and use milk. If you have a really good pan you won't need all the butter. Mine never puffed up very high in the middle and I had to cook it an extra 5 minutes, but it still turned out great. I had homemade blueberry syrup, but this would also taste great with a savory topping. Since you also have to cool it it will take at least an hour from start to finish. The recipe says to stir until smooth, but to get that I had to whisk it and not use a spoon to stir. I will use this again and can't wait to try a different type of topping.

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Reviewer:

lhacking13

Reviewed: Jun. 30, 2011

This has a more chewy/gooey texture because of the eggs to flour ratio, but I loved it. I topped it off with a strawberry and powder sugar topping. This would be great to make for company.

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5 users found this review helpful

Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Jun. 5, 2011

I used light cream instead of heavy and added a little fresh-grated nutmeg into the batter. It was so delicious and easy to make. My kids loved it. I served it with powdered sugar and fresh fruit.

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Reviewer:

StephTBear44

Reviewed: May 19, 2011

we used 1.5 cup whole milk and 0.5 cup heavy cream, turned out delicious, my kids loved them, thanks!

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Reviewer:

Natalie

Reviewed: Feb. 25, 2011

Made this for breakfast. It was just perfect. Did not use maple syrup, only dusting of sugar. Yum!!

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8 users found this review helpful

Reviewer:

Fudluver

Reviewed: Jan. 27, 2011

AWESOME. Bf said it was the best meal I've ever made him. I'm with the other reviewers - the bechamel sauce mentioned in other reviews is a must! It completely makes the dish.

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10 users found this review helpful