Reviewed: May 12, 2012

These were very flat, tasteless pancakes. I subbed ordinary dairy milk for the soy milk and ended up adding 1/3 cup of sugar once I tasted the first one and that helped, but I won't be making these again . these just caught my attention as I thought they would be a little like a pancake version of Nigella's blueberry cornmeal muffins - they absolutely were not.

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Reviewer:

Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

Reviewed: Sep. 9, 2011

Fantastic recipe! My husband and I discovered blueberry cornmeal pancakes on a trip to Santa Fe. Everytime we make these, it takes us back to that special weekend.

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Reviewer:

jastroud

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Apr. 10, 2011

Could be my mistake, but I can't imagine them turning out much better. My suggestion would be to beat them with a blender before letting it sit to get some air trapped in the batter. Maybe use some kind of egg replacer

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Reviewer:

Steven

Reviewed: Mar. 16, 2011

yummy!

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Reviewer:

iluvfood

Reviewed: Feb. 26, 2011

I skip the blueberries and use these as a base for a more savoury breakfast. They are quite good. You can sub part of the ww flour for white and get a poofier pancake. My preschooler loves them too (maple syrup and fruit on his portion, mushrooms and onions on ours)

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Reviewer:

NLP408

Reviewed: Dec. 30, 2010

Tried them as written first but too runny and lacking flavor. Also stick to all my skippers, even the nonstick one. Added more flour, some sugar and almond extract. They were much better then. It's a good base recipe for eggless pancakes but needs to be played with.

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Reviewer:

jkvalley

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Oct. 14, 2010

I loved them. Of course they're not your fluffy pancake, but I loved the texture and flavor. I don't think I changed anything--made them thinner if need be, but that's just a by sight thing.

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Reviewer:

Anna Zwiers

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Rehoboth, New Mexico, USA

Reviewed: Aug. 21, 2010

Good! A nice hearty flavor. The only changes I made were I used vanilla almond milk because we don't buy soy and I added a little raw honey, cinnamon, and nutmeg. Will def. make again!

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Reviewer:

Elie

Cooking Level: Intermediate

Home Town: Hillsboro, New Hampshire, USA

Reviewed: Aug. 18, 2010

Used almond milk instead of soy milk and cream of wheat instead of the cornmeal. I like that the cream of wheat gave it some texture. I was the only one who ate these. It made enough for me to freeze some for later. I also used frozen blueberrie, and they worked just fine.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jun. 8, 2010

Not too bad. I just developed a severe lactose intolerance, so I decided to give these pancakes a try. They tasted very grainy because of the cornmeal, and I thought they were much better without maple syrup poured on top....I preferred them plain.

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