Reviewed: May 23, 2012

These pancakes were AMAZING! I used yellow cornmeal, coconut oil instead of butter, almond milk instead of regular milk, and no pine nuts. Other than that I followed the recipe and they were so good, as well as filling! Making them again for sure!!!

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Reviewer:

Roberta

Reviewed: Feb. 25, 2012

Simple, quick, and easy! I should also mention that they are tasty. This recipe made two waffles. I used honey instead of sugar and added pecans. The honey was good, but I would skip the pecans next time. I was a little iffy about the consistency of the batter, but it worked well for waffles without additional milk. I did use oil instead of butter and whole wheat flour. The husband - who usually drenches pancakes in syrup - was very pleased with the flavor and we sued jams, raspberry coulis, and greek gods yogurt. I will definitely be making this again....thanks!

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Reviewer:

Thinksno

Reviewed: Feb. 14, 2012

I made these with yellow cornmeal. They were a big hit with my kids. I will try next time with the 1/2 cup whole wheat next time.

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Reviewer:

okinok

Reviewed: Feb. 11, 2012

My pancakes turned out wonderful! My boy loved it so much he ate almost half of the batch!

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Reviewer:

selinalin0608

Reviewed: Dec. 31, 2011

I've made these pancakes so many times that I figured I should review it. Ubergrrl deserves 5 stars for such an awesome recipe. Thank you! I use yellow cornmeal instead of blue and the hotcakes have always turned out delicious. Instead of using pine nuts, I always throw fresh or frozen blueberries in right after I pour the cakes on the griddle. I recommend trying this! I experimented with leaving the sugar out since I thought that the cornmeal would already be sweet enough. Not a good idea! Leave the sugar in. It's not a huge amount anyways.

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Reviewer:

havenleah

Cooking Level: Beginning

Living In: San Francisco, California, USA

Reviewed: Jul. 24, 2011

I subbed yellow cornmeal for the blue. Nice texture and very yummy!

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Reviewer:

vanessa

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Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Reviewed: Apr. 18, 2011

I used regular Corn Meal, and the pancakes were flat and dry. I think if I would have used Blue Cornmeal, it would have been better.

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Reviewer:

Twist&Pin

Home Town: Lewisville, Texas, USA

Reviewed: Mar. 27, 2011

These were delicious! I used yellow cornmeal and omitted the pine nuts. I cooked on medium heat on a griddle. These pancakes brown very quickly, but the insides remained undercooked. This made them very hard to flip, so I recommend making smaller pancakes. This recipe made 14 4" pancakes, each using 1/4 cup batter. You've got to try these!

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Reviewer:

The Purple Baker

Cooking Level: Intermediate

Reviewed: Mar. 4, 2011

These were REALLY good. Some people thought they were too salty, but usually recipes are too sweet for me. So I just left the measurements as is, and it was perfect. The only thing is I thought 2 Tbs. per pancake was a bit much. I don't know if it's because I didn't use a cast iron, but the first ones were too greasy. Haha, I almost added butter as a topping and then was like, "uuuuh, no!! I think we've had enough!" Anyways, I highly recommend!

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Reviewer:

AshleyBolling

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

Reviewed: Feb. 26, 2011

Wow, these are delicious! Tender and perfectly seasoned. I used yellow cornmeal, I left out the pine nuts, and I had to add a few extra tablespoons of milk to get the batter to be the right consistency. These really hit the spot.

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