Holy Cow this was good! I added some vanilla, subbed olive oil for the shortening, subbed evaporated cane juice crystals for the sugar, and used 1 cup unbleached white flour plus 3/4 cup organic whole wheat flour. I preheated the pan, then coated it pretty good with olive oil and continued to heat it until it was nice and hot. The edges and bottom came out perfectly lightly crispy and the inside was light and fluffy, even with the whole wheat flour I substituted. When they came out I brushed them with melted butter and warmed pure maple syrup. A big hit! I froze leftovers for later in the week, hopefully they will reheat well (I can never get regular pancakes to reheat well as they always seem to come out dry as leftovers.) Either way, this recipe is a keeper. I absolutely hate to stand and flip pancakes... Can't get them out fast enough and we can't all eat at the same time, etc... Can't wait to make them again!
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Holy Cow this was good! I added some vanilla, subbed olive oil for the shortening, subbed...