Reviewed: Feb. 21, 2009

This is a really good recipe. I used white cornmeal the second time and it seemed to be a bit lighter. Also I used 2% milk and added a bit more liquid than the recipe called for. I did not put in the cinnamon. My 16 year old said she like them better than 'regular pancakes'. She ate them only with butter!

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Elareach

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Reviewed: Jan. 3, 2009

Delicious but to make them a bit more healthy I substituted half of floor with ground flax seed.

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Jodi

Home Town: Irving, Texas, USA

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Reviewed: Nov. 10, 2008

This recipe is great. I followed the recipe and I chopped up two vegi sausage patties and added them to the batter. It made a heartier more flavorful pancake that I was more in the mood for. These pancakes would even be good as a side dish for a dinner meal!

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RMA86ED

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Reviewed: Nov. 6, 2008

These were delightful. I used whole milk and skipped the cinnamon just because I was looking for a "savory" side dish. They fried wonderfully in olive oil and were nice just spread with butter.

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Gwen P

Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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Reviewed: Oct. 8, 2008

A nice twist to making traditional pancakes! I changed a few things in the recipe to fit diet and what ingredients I had laying around: I used skim milk instead of evaporated (use a little less than is recommended if you go that way), I didn't add the cinnamon, and to fit my lacto-vegetarian husband's diet, I used 1 tablespoon flax seed mixed with 3 tablespoons water in place of the egg. These changes do make it a little healthier for you, if that's the route you wish to go.

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silentexplorer13

Cooking Level: Intermediate

Home Town: Hampshire, Illinois, USA

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Reviewed: Apr. 18, 2005

a great alternative to regular pancakes! I substitued soy milk for evaporated milk and used whole wheat flour and they were still very good.

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Christina

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Reviewed: Apr. 6, 2005

I followed this recipe exactly as written and they turned out wonderful. I made "silver dollar" size pancakes and served them with butter as a side with a spicy main course. I will try this again for breakfast and use maple syrup as suggested, and I'm sure they will be delicious. Thanks!

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Valerie

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2005

I make these pancakes whenever I have overnight guests, and people always rave about them! Even my low-carb friends decide to cheat when these are on the table.

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LIZTRICE

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Reviewed: Jun. 16, 2004

Pretty tasty. I liked the slightly coarser texture that the cornmeal gives it, but they were a little on the heavy, dense side. I did use regular milk instead of evaportated, because I was out of evaporated, and maybe that made the difference. I will make these again.

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CRYSTALSTAR1

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Reviewed: Feb. 16, 2004

Wonderful. Some cornmeal pancakes are heavy and tasteless. These were truly light and fluffy and tasted great! I even had to use whole milk instead of evaporated and they came out just fine! Thank you!

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DELOUWA

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Reviewed: Nov. 22, 2003

The recipe was a blast to make, and it was so quick. I altered it slightly and added fat free evaporated milk instead of 2% and they were just as light and fluffy as any pancakes I've ever made. Thanks for the fantastic brunch!

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