These are excellent pancakes. I did substitute plain, non-fat yogurt for the buttermilk because I didn't have any on hand. It made the batter really thick, which was great, and it really foamed up which made them very fluffy. The bubbles in the batter are a reaction between the acid buttermilk (or yogurt) and the bicarbonate in the baking soda. If you leave out the baking soda (as one reviewer recommended) you will have flat, cardboard pancakes. Baking soda does need to be mixed thoroughly with dry ingredients before adding the wet, that may have been the problem with "tasting baking soda."
Was this review helpful?
12 users found this review helpful
These are excellent pancakes. I did substitute plain, non-fat yogurt for the buttermilk...