Reviewed: Aug. 29, 2011

I thought the pancakes were good, but I've got other recipes I like better so won't keep this one. I didn't care for the pancake/icing combination. I love the icing on cinnamon rolls but it doesn't have the same impact for me on pancakes.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Jul. 15, 2011

These made a great breakfast. I can't get corn syrup here and the nearest equivalent is golden syrup, which I felt would make them extremely sweet, so I left it out. I should add I did not make the glaze. My cinnamon loving daughter devoured these and her sister thought they were pretty good too. Thanks for sharing Emily.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Jun. 11, 2011

Excellent pancake recipe. I didn't make the the sugar frosting and just used syrup and both my kids loved it. We will be making these again for sure!

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Reviewer:

jifflee

Reviewed: Mar. 28, 2011

I'm eating these right now, while they are super duper sweet they are just as delicious. Great change of pace. Great recipe.

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Reviewer:

BlondeJJ

Cooking Level: Intermediate

Home Town: Winfield, Kansas, USA

Reviewed: Mar. 23, 2011

I thought these were okay to good. More of a 3.5 stars kind of recipe but I'll err on the generous side. Probably won't be making them with much (if any) regularity.

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Reviewer:

Mrs. Apple

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

Super yummy!!! My kids and husband loved them>

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Reviewer:

cookin'nicky

Cooking Level: Expert

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Mar. 12, 2011

These was really good , the icing was good if you like a lot of sweetness. Overall the pancakes were good and made a lot of them.

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Reviewer:

Sky

Reviewed: Mar. 6, 2011

These are very good, but I felt they could have been somewhat 'fluffier'. I followed the recipe and did not overmix, but they were a bit flat. The taste, though was awesome.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

Reviewed: Mar. 5, 2011

I made these for the family and they were a big hit. I omitted the corn syrup per the suggestion of other reviews. I also substituted half of the flour with whole wheat flour. They turned out light and fluffy and the icing is just perfect with them. These will be a favorite.

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Reviewer:

Sandra

Cooking Level: Expert

Reviewed: Feb. 20, 2011

great breakfast idea! i left out the corn syrup, as it seemed an easy way to reduce the sugar a bit. i used the other reviewers suggestion and added a touch more milk. the batter was still quite thick, so i used a big spoon to pour/spread this onto the griddle. i got 11 cakes. they cooked light and fluffy at medium (350F) heat. i had some leftover cream cheese frosting, which i thinned and drizzled over top. delish!

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