Reviewed: Nov. 18, 2005

Wonderful, fluffy and full of flavor!

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Reviewed: Sep. 8, 2005

After reading the revews I decided to try these as my first attempt at American style pancakes. I made them as per the recipe (apart from olive oil instead of vegetable) and they were spot on. I'm not a brilliant cook but they turned out really good. They were a most appreciated breakfast in bed for my girlfriend. I'll definately be cooking them again.

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Phil Gradwell

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Reviewed: Aug. 5, 2005

These are DEEELISH! I make them just as the recipe states and they come out perfect everytime. I serve them with just a little maple syrup. My boyfriend's eyes light up every time I tell him I am making them. YUM!

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killerbroccoli

Cooking Level: Expert

Home Town: Corte Madera, California, USA

Living In: San Rafael, California, USA

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Reviewed: May 10, 2005

These pancakes turned out very good. I was a little leary of using yogurt, it sometimes ruins recipes; however, these were moist, fluffy and flavorful. I used the tip to add some extra cinnamon. That added nice flavor. I made them for Mother's day and mom (and the rest of the family!) was very pleased. Thanks!

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WSUDAR

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Reviewed: Dec. 24, 2004

These came out great, useing some of the suggestions from others reviewers. I doubled the Baking Powder, doubled the cinnamon (I love cinnamon) and I cut back on the oil, useing only 1 tablespoon. I also didn't have plain yogurt so I used sour cream. They came out tall and fluffy.

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Charlotte's Mom

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2004

These Pancakes were prretty darn good.

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DRCOOKSALOT

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Reviewed: Jul. 11, 2004

I added another teaspoon of baking powder to make them lighter and fluffier and used Dannon LeCreme vanilla yogurt instead of plain yogurt. They were a little on the bland side even with the nutmeg and cinnamon, but otherwise, good. My kids loved them.

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JENHYBR

Cooking Level: Expert

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Reviewed: Feb. 19, 2004

These were good. They had the consistency of thick crepes (after cooking) as opposed to your typical fluffy pancakes. But nonetheless, very good. I did not think the batter was too thick. I used thawed, frozen blueberries and will add some orange zest next time.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Oct. 22, 2003

This recipe was good and the taste was light, not too sweete, not too bland. I added a bit more of cinnamon since my husband loves it. Otherwise great for a light breakfast.

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SUFFY_78

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Reviewed: May 8, 2003

Try to use fresh blueberries when making this! The taste is so wonderful and heavenly healthy

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SUPERLANKY

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Reviewed: Jan. 18, 2003

I was super-mom the day I made these. Yummy! Just be sure not to stir too hard after adding blueberries. They break easily.

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Susan Leckrone

Home Town: Glen Ellyn, Illinois, USA

Living In: Warsaw, Indiana, USA

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Reviewed: Apr. 10, 2001

I too found the original batter a little too thick so I added an extra splash of milk. Otherwise - very tasty, especially the nutmeg and cinnamon. I used all low-fat or no-fat products (skim milk, low fat yogurt, Omega low-fat/cholesterol eggs, canola oil) and they still turned out very well.

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