Reviewed: Dec. 27, 2011

This is a go to recipe for me when I have guests over or my boyfriend and I want pancakes. I've used almonds and add a little brown sugar to make them sweeter.

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Reviewer:

Saritah

Cooking Level: Expert

Home Town: Westfield, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Dec. 19, 2011

I made my own version of this by exchanging pancake mix for whole wheat flour, oatbran, and baking soda, which I soaked in buttermilk in the fridge overnight. Turned out wonderful though!

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Reviewer:

Sierra

Cooking Level: Beginning

Reviewed: Oct. 14, 2011

I made 2 of these. For the first, I didn't read the directions very closely and had chopped the apples (melted butter in pie pan in microwave) and had mixed the batter after I had the apples/topping in the pan so it went over the apples immediately. The second one, I followed the directions exactly and the batter seemed to thicken as it sat. With the first one, the pecans and apples seemed to float into the batter and it looked and tasted a little better. While I loved how easy it was to make, I thought the pancake was lacking something in flavor. Next time I will try adding some extra spice and sugar to the batter.

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Reviewer:

WhatchaGotCookin

Reviewed: Sep. 21, 2011

Next time I'll add some other fruits to the mix.

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Reviewer:

murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

Reviewed: Aug. 28, 2011

This was good! I did not have the dry problem at all. Between the butter on the bottom and the moisture from the apples and syrup, it was moist and yummy. I did add a few apple chunks into the batter just for my own preference, and we ate it with a little more syrup on top.

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Reviewer:

Alana

Cooking Level: Intermediate

Home Town: Jerusalem, Arkansas, USA

Living In: Pocola, Oklahoma, USA

Reviewed: Jul. 4, 2011

Yum Yum Yum, absolutely wonderful with extra maple syrup and cream.

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Reviewer:

WENCH01

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Dec. 31, 2010

This recipe is easy and delicious. I followed the recipe exactly with the exception of adding extra syrup as suggested by other reviewers. The pancake was moist and had good texture. Add a scoop of vanilla ice cream and it would make a good dessert too.

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Reviewer:

Deb C

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Dec. 28, 2010

I made this for Christmas Brunch as I was looking for something for my vegetarian daughter and also i needed to NOT be egg based (like an omelette) as she hates eggs. Anyway, made this but doubled the amount of syrup and apples and took the advice of another reviewer who layered it twice (butter, chopped pecans, apples, syrup, batter, apples, syrup, batter, apples, syrup). This made a gorgeously light, fluffy baked pancake that had such an awesome flavour! The family devoured them and had about half one left (made 2)....definitely going to add this to our summer cottage weekend breakfasts! Easy to put together and clean up is a breeze as well!

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Reviewer:

Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Dec. 3, 2010

I used my own whole wheat baking mix, lowfat butter milk and I added a half teaspoon of nutmeg. (When I make this next time, I might use apple pie spice instead of just cinnamon and nutmeg. I might do brown sugar instead of maple syrup, too.) When I could, I used all organic ingredients. This was very easy to make this morning, it literally took a matter of minutes. Using an apple peeler and apple sectioner made it go super fast. My kids really thought this was great. I like making these because it's quick, filling and when it's done, all you have to do it cool it a bit, then flip it out and cut it with a pizza cutter. Plus, it's kid friendly for beginning cooks!

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