Reviewed: May 10, 2009

Awesome! Served this for our Mother's Day brunch with maple syrup.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 25, 2009

Well I admit, this was a "help me, I messed up" recipe I was looking for. I was making Bisquick pancakes for my college daughter who was home for the weekend and stupidly added one extra cup of milk. Needless to say I had to compensate by adding more mix but certainly didn't want to spend the morning flipping a couple of dozen pancakes. So, I went on my search and found this and boy did it ever save me, Ha!! Per the directions for extra fluffy pancakes, I also added in lemon juice and per moi, some vanilla for flavor. I used a long Pyrex casserole dish and coated the bottom with melted butter to prevent sticking. I can't believe how quickly this baked up and how delish it was. It was like a big fluffy pancake cake! We loved it and thanks Janet!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 7, 2009

Expect a pancake more like cake than a hearty pancake. Mine was light and airy but tasted good. I added a little vanilla and would do that again.

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Momof5boys

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Reviewed: Nov. 27, 2008

This was delicious and easy!

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carm3

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Reviewed: Jul. 30, 2008

This is a great recipe just as it is! It will be great for going back to school as this can be done quickly and without extreme attention.

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crazedmom

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Reviewed: Apr. 20, 2008

This recipe is great! When I make pancakes its for at least 7 people, and I hate the grueling task. This recipe is wonderful and I won't make pancakes any other way, ever again. To make it even easier, use the pancake mix that you just add water too instead of making your own.

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Jennifer and Warren

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Reviewed: Oct. 28, 2007

WOW....What surprise I didnt think it would be sooo good...I used butter in place of the shortening...even without the sausage what a wonderful easy pancake..I also used a 13x9 pan and really put alot of butter so there would be no sticking....Perfect 5 star recipe....Thanks

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Oct. 20, 2007

I could see that this would be a great recipe if you're serving a large number of people. The taste is good, but for only a few I don't think it's worth the effort. Make sure to grease the pan really well because the pancakes tend to stick. I wonder if it would be better to brown bulk sausage and just sprinkle it over the top. Serving pieces would not have to be so precisely cut that way. I had considered making this for dinner, and didn't my husband make the comment, "This would be good for dinner."

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 15, 2007

Yum! Our four kids are suspicious of new breakfast combinations and all asked for seconds. I'll line the sausages up better next time to make cutting portions easier, and will probably just mix the batter in the blender. This is a lot easier than standing at the grill flippin' panks! This would be a good brunch recipe.

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REALCOOKIE

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

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Reviewed: Nov. 16, 2006

It was very good! I didn't use a jelly roll pan but it still came out delicious!! Next time I might use a little bit more sugar in the batter but with a really good syrup its great!!

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Dani

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Apr. 5, 2006

It was very easy and quick to make. My family really liked it, I was OK with it but I'm not a big pancake and sausage fan either. But it sure beats the heck out of cooking pancakes one by one. It's a keeper

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Livie's Mammy

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Reviewed: Feb. 24, 2006

Very good recipe. I used butter, increased the sugar to 2 tablespooons, and added a capful and a half of vanilla. I cooked sage sausage and crumbled it over one half of batter in the pan and put thinly sliced granny smith apple over the other half. I forgot to melt the shortening--it was softened--but it still came out OK. I will be trying this again. Next time I won't forget that step! My ten year old and five year old were asking for seconds!

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DASME

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Reviewed: Feb. 6, 2006

This turned out well. I used less sausage because we normally only eat about two sausages per person, and this really only makes enough pancake for about 5, maybe 6 servings. I too cooked them the night before. The pancake had a little too much oil flavor for me, so I will decrease the shortening next time. Other than that it was good!

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lisa m

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Reviewed: Jan. 28, 2006

very easy and yummy. i altered to 3 servings and used 4 chopped sausages and 4 slices of minced turkey bacon. i also omitted the salt, increased the sugar (splenda), increased the baking powder (next time i'll use self rising i think) and subbed butter for shortening. these were very tasty and because i oversprayed the pan the bottom was crispy which we did rather enjoy. i'll make this again.

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OSHUNS

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Reviewed: Dec. 27, 2005

Very good, very very easy, light and fluffy just like a perfect pancake. Took advice of previous reviewer and added extra baking powder and sugar. It was perfect. I browned the sausages the night before and just took them out of the fridge a little ahead of time. Splurge on a good quality sausage it makes a difference and cut them up into bite size pieces. Was able to throw the pancake mixture together in 5 minutes. Like others said it's so nice not to be standing at the stove making more pancakes while everyone else is enjoying breakfast. Will definitely make this again.

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Jides

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Reviewed: Jul. 6, 2005

I followed the recipe exactly and was very pleased with the result. The pancake had an almost perfect texture and flavor. I wish the pancakes I made on the stovetop came out this tender and fluffy! I'll be making this one again and again...it tastes great, is easy to make and I usually have all the ingredients on hand.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Apr. 1, 2005

After reading the reviews, I made the following adjustments to the recipe: 4 TBS sugar instead of 5 tsp. 5 heaping tsp. baking powder 1/2 TBS vanilla Omitted salt Used lard, not shortening. (Makes pie crusts and cookies scrumptous, too! Sorry, I learned to cook from my grandma. She lived to be 92 despite the lard.) Also, I used presifted flour. I didn't sift the dry ingredients together--just stirred. The pancake turned out extra fluffy (1-1/2" tall) with wonderful flavor. The vanilla suggestion was a great one! My husband and son loved this recipe and want me to make it in the future.

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JODYBUCKETS

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Reviewed: Jan. 28, 2005

My family really enjoyed this meal. We actually made it for supper. I would add a bit more something to the pancakes to jazz it up a bit but it was also just fine on its own.

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PRARIEMOM2THREE

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Reviewed: Oct. 25, 2004

This was good, though the batter was not as sweet or as light as we would have liked it. If I make this again - I will use self-rising cake flour and omit the baking powder and salt. That should fluff it right up. Thanks for the idea.

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