Reviewed: Oct. 29, 2011

I have made these all week. You must let the batter sit for a couple minutes to absorb some water, but it will start to separate. I let mine sit over night. Cook under med low or low heat depending how small you make them. Have plenty to drink or you will have a dry hard digestion the next day. Wonderful with syrup or by itself. I had added more sugar and vanilla extract. Wonderful, thanks for the formula.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ajaderecio

Living In: Upland, California, USA

Reviewed: May 8, 2011

If you don't like putting maple syrup and butter on corn muffins then don't make these! *ME* on the other hand thought they were quite tasty! YUMMY!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HOGGWILD89

Cooking Level: Expert

Home Town: Kingston, New York, USA

Reviewed: Nov. 9, 2010

These were good...nice quick, simple recipe. I didn't have buttermilk, so I took a chance and just put in the same amount of regular milk. Added a little additional flour to make the batter thicker. I'm sure they would've been better if I had made them like the recipe says, but it's good to know that it worked this way too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ndwife

Cooking Level: Intermediate

Reviewed: Dec. 19, 2009

a wonderful alternative to normal pancakes. I made some changes: for 12 pancakes I use milk instead of buttermilk, I don't put any fat! This pancakes don't need oil or butter! I use whole wheat flour, but you don't feel the difference, I put a whole egg instead of 3/8 needed for 2 servings and the most important thing I add more sugar! For 2 servings I put 1 tablespoon + 1 teaspoon instead of only 1 teaspoon. I omit salt. The result was spongy, fluffy and very moist pancakes. I served with maple syrup and I put more than normal because cornmeal absorb a lot! You should like the cornmeal taste because these pancakes taste a lot!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Anna G.

Cooking Level: Intermediate

Living In: Verona, Veneto , Italy

Reviewed: Apr. 21, 2009

These hotcakes were awesome!! I also did as previous reviewers suggested and added vanilla extract. These tasted great with homemade blueberry sauce!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

angel

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Nov. 23, 2007

We were happy with these! Nice and fluffy, even with whole wheat flour. However, I felt there was WAY too much salt; they TASTED overly salty, so I will halve the salt next time. For that restaurant taste we increased the sugar to 1 heaping Tbsp. and added 1 tsp. vanilla. Don't overmix the egg white into the batter; leave some fluffs. Serving size seems to be right on--I could only eat three, as they seem quite substantial. Oh--these do turn out thick, so you may want to increase the milk by a half cup or so.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Oct. 13, 2007

I love cornbread and cornmeal in every form and I searched a long time for a recipe like this. I served them for my kids with raspberry jam. Delicious!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Feb. 28, 2007

Way too much trouble for pancakes!! It would have been quicker to drive to IHOP and order theirs. And theirs at least taste okay...these were just kind of...blah.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda H.

Cooking Level: Beginning

Living In: Chesapeake, Virginia, USA

Reviewed: Feb. 22, 2007

If you like cornbread (like I do) you will LOVE these. I used whole wheat flour in place of all purpose flour. Very tasty and excellent texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MC2

Cooking Level: Intermediate

Reviewed: Jan. 23, 2007

These were definately tasty! I poured a light corn syrup on one and a butter pecan syrup on the other. My husband & I loved it! They turned a beautiful golden brown. The only thing I'm going to try next time is to add a little more moisture. We will definately be using this again!

Was this review helpful? [ YES ]
1 user found this review helpful