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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Kitchen Queen

Cooking Level: Expert

Home Town: Wolcott, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 6, 2009

Nothing new except fluffy. I think I'll just stick to my own pancakes.

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Mr.Baker

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Reviewed: Dec. 28, 2008

This is the best pancake mix I have ever tried!!! They dont taste eggy to me but I love how light and fluffy they are!!! Thank you great recipe!!!

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Shawna

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

These are AWESOME! I was looking for a fluffy recipe for pancakes as my 2 year old loves them. These were delicious! I did add some vanilla and sugar to the egg white mix like others suggested. My family ate them all! Thanks!!!!

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Chrissy

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Nov. 2, 2008

New family favorite! I use this word sparingly, but these were the "best" pancakes I have ever had! I knew from the batter that they were going to have great consistency. With this recipe there is no need to put the batter in the fridge before using it. I used two jumbo eggs instead of three eggs. I sprinkled brown sugar over the top of the first side for added flavor. There were just enough, that we didn't have leftovers and everyone was full. This recipe is "print worthy".

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Specialksmom

Home Town: Phoenix, Arizona, USA

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Reviewed: Oct. 13, 2008

Amazing, fluffy pancakes. I cut back on an egg and added a little powder sugar, and they were the best pancakes I've ever made

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Caitlin

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Reviewed: Sep. 24, 2008

Although the pancakes did turn out very fluffy, they had absolutely no taste! I took the advise from others and only used 2 egg yokes and added white sugar and vanilly, but found them bland anyway. I will try to use the technique of separating the whites with another recipe, but will not use this one again!

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KMG

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2008

Delicious! I've made this recipe several times and my family loves it. We've topped with blueberries, sliced bananas and pecans - lovely! My only complaint is that the batter loses its airiness if it sits for a while, which makes for less fluffy pancakes at the end of the batter. That said, I do double the recipe so that's probably why. Thanks for the recipe!

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SHAUNACAVS

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Reviewed: Jul. 28, 2008

Loved these! I'd forgotten about this technique (which I'd learned from a Canadian friend over 30 years ago). Added blueberries. It was a wonderful 'breakfast for dinner' meal.

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

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Reviewed: Jul. 1, 2008

These tasted way too eggy for me. I will not make it again.

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Abercreek

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Reviewed: Jun. 29, 2008

It was good, it trully does need sugar and vanilla for better taste.

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Ciaaap

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2008

for the first time in my life...i made fluffy pancakes! my arm hurt from whipping the egg whites to a point where i got peaks...but the end result was fluffy pancakes. the only thing is that the pancakes tasted more egg-y than i was expecting...but overall a great recipe!

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sue

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Reviewed: Jun. 18, 2008

They tasted like eggs. I added cinnamon, and they still tasted like eggs. The egg whites were stiff enough, but they still tasted like eggs, not pancakes. Well, floury eggs. They might be better if you took out an egg. Otherwise, choose something else.

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Solveig

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Reviewed: Jun. 18, 2008

I followed the directions exactly except that I used finely ground whole wheat flour. I beat the egg whites until they resembled meringue - whoever gave that tip THANKS! These were AWESOME!

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: Jun. 17, 2008

WOW!! These are amazing. They're so light, they melt in your mouth. I didn't get that eggy flavor some reviewers complained about and I like the fact that they are bland because the topping possibilities are endless.Thanks for a great recipe. I will never make pancakes any other way.

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Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jun. 9, 2008

These were incredible! I was lucky when I made these because it was cool and moist outside when I whipped the whites. The only thing I changed was add 1/4 tsp. of salt and a tsp. of vanilla. They were really light and fluffy. Really good. My family inhaled them and asked for seconds. If you don't like an eggy pancake, don't make these. I paired them with the Heart Attack Eggs from this site. We had a GOOD breakfast.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 4, 2008

OMG, these are great!! They are the best pancakes I've ever had. I did reduce the egg yolks to 2 and added a touch of vanilla and sugar. This will now be my standard recipe!

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Sherman3825

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Reviewed: May 30, 2008

We thought these were great & very easy!Thanks for sharing!

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5150MOMMY

Home Town: Hesperia, California, USA

Living In: Running Springs, California, USA

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Fluffy Canadian Pancakes

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