Reviewed: Nov. 15, 2009

These weren't the greatest. Too much milk or too little flour, the batter was very thin, even with the thick whites. Kids thought it was cook how they puffed up so much while cooking, but were disappointed with how much they fill after cooling just a bit. Hubby thinks they'd be better deep-fat-fried - like a doughnut or funnel cake. I just wasn't thrilled. Will try them again, but will change up the recipe & how we cook them a bit.

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4time-mom

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Reviewed: Nov. 11, 2009

My husband is the one who found this recipe. He has been trying to cut back on sugar in his diet and this recipe didn't have any in it, so he tried it out, with great results. The whole family loved these pan cakes. They were light and fluffy with no baking powder bitterness. He did add a little vanilla to the mix. We have also tried them with rice milk instead of the milk as a non-dairy alternative. We have yet to be disappointed. After you pour the batter into the pan add some berries, or apple or banana slices before you flip them. Yummy. Of course, the kids also eat them plain, topped with maple or fruit syrup, peanut butter, or Nutella. I haven't tried this yet, but because they have no sugar you can also top them with savory foods. No we're getting creative!

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NPINCEK

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

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Reviewed: Oct. 22, 2009

too eggy, not really fluffy, more rubbery

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tabbas

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Reviewed: Sep. 28, 2009

Awesome recipe!...only I agree with other reviews that 1 or 2 egg yolks left out makes the pancakes taste less eggy...with whipped cream various fruits sprinkled with cinnamon...YUMMY!!!

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Libby

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Reviewed: Sep. 12, 2009

I was planning on adding egg whites to my pancakes and found this recipe - a perfect base recipe!! I used buttermilk instead of milk, only 2 yolks and 3 whites, and added 1 tsp sugar and vanilla. I folded in a few fresh blueberries from our farmer's market, then served it with store bought syrup doctored up with vanilla and butter then heated. Decadent and delicious! Stir the least bit you can to keep the air pockets!!

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 29, 2009

Simple and delicious.

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Karen D.

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Whitehall, Pennsylvania, USA

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Reviewed: Aug. 9, 2009

I really, I mean really liked this recipe. I doubled the recipe and was using XL eggs, so I did use one less. I had no problem with an eggy flavour. However I did add a bit of sugar, vanilla, and nutmeg per the other reviews. But the consistency was wonderful and they cook up great. You seem to have more wiggle room with the cooking time. I made quite a few and some I cooked quickly and were still done, others sat in the skillet a bit longer and none of them burned. Thanks for a great recipe!!

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recipejnky

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Reviewed: Aug. 5, 2009

Love this! At first I mess up and confuse baking powder with soda. Once I got that figure out, everything was great! I use two eggs as everyone suggested. I also add in vanilla. I eat two of them at once, and freeze the rest for later. They are still good the next day! So far I have tried it with adding in chocolate, mixed with with a banana, and switched 3/4 flour with wheat flour. All of them have come out delicious - soft and tasteful. It doesn't fluff up as much if I use wheat though, and adding in banana means I have to cook longer and lower the heat a bit. Other wise, terrific!

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aminiamy

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Reviewed: Jul. 17, 2009

i love pancakes I don't know if canadians really make them like this but they sure taste good. I love almond so i always add a little to the batter for a hint of almond

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new@this44

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Reviewed: Jun. 14, 2009

These were pretty good. I only used 1 egg yolk like some people recommended, and they didn't taste like egg at all. I also added a tablespoon of sugar. Next time I will add some vanilla extract. I made them for my bf for breakfast this morning, and he had 2 helpings, so they have to be pretty good! LOL Thanks for the recipe. :)

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Nissa

Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

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Reviewed: Jun. 14, 2009

It was delicious but I added 1/4 cup of sugar, dash of nutmeg, and a bit of vanilla extract. It got more flavor and a distinctive sweetness. I also used 2 yolks and 3 whites instead of 3 yolks so it wouldn't be too eggy

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Bia Silva

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Reviewed: Apr. 9, 2009

While these are very fluffy, the flavor is really lacking. I think this could be a 5 star recipe with a few changes. I did add some vanilla to the egg whites, only used 2 yolks, and added a TBSP of sugar to the dry mix. Even still, like other reviewers, I tasted nothing but egg. However, it wasn't from the yolk, but rather the whites. I would try this recipe again, but instead of 3 whites, only use 1 and substitute the milk for buttermilk...keep the vanilla & sugar, and work from there. I like the idea of incorporating the egg whites, but 3 is just too many for this recipe.

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K.A.P.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Oxnard, California, USA

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Reviewed: Mar. 14, 2009

This has become my go-to pancake recipe! Somehow fluffy and delicate at the same time, easy to prepare, and always impresses breakfast guests! I add a little vanilla and a little sugar also. Make sure you really beat the eggwhites to stiff peaks before incorporating the flour.

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Clara

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Reviewed: Feb. 16, 2009

Everytime I visit friends, they ask me to make these pancakes. Delicious, light, fluffy, yum!

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Diamondae

Cooking Level: Intermediate

Home Town: Wheeling, Illinois, USA

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Reviewed: Feb. 16, 2009

Not bad. I took the advice from other reviews and added some vanilla and sugar. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 12, 2009

Not sure what I did wrong. They had a great texture, but they tasted kinda funky. Next time I'll try leaving out two of the egg yolks and adding a tablespoon of sugar.

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Michael

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Reviewed: Feb. 7, 2009

This recipe was great for its fluffy-ness but definitely lacked in flavour even after i added 1 tblsp of vanilla and 2 tblsp of sugar (to a double recipe). So I think maybe I might play around with this a bit more and see, maybe add some buttermilk? It was good though doused in maple syrup!

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canadiancook09

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Reviewed: Jan. 25, 2009

I seem to be having trouble getting my pancakes to rise. Does anyone have any suggestions? I am using new baking powder and my pan is usually at 350. I saw that the pictures pancakes for this recipe where big and fluffy but mine where very flat and this seems to be common thing for me latly, even with other recipes. These pancakes where very tender and yummy despite being vertically challanged.

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lexied

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Reviewed: Jan. 9, 2009

This recipe may take longer to fix than the regular pancakes.... but, wow, is it worth the extra trouble. You can't make more fluffy pancakes than this and they are melt in your mouth delecious!!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 8, 2009

Being the pancake Connoisseur that I am..I am still trying to figure out what went wrong. I tried this recipe and they were far from fluffy. I contemplated throwing the recipe out, but tried them again. The same thing happened. I would love to know what I keep doing wrong? I have made many pancakes in my time and this has never happened, let alone twice. HELP!!!!

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