The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 9, 2009
The only recipe I ever use...works awesome!
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Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 9, 2009
Thanks for the recipe! I just made them for dinner and my pickiest eater had 4 :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 7, 2009
Simply put, the best pancake recipe i've ever made from scratch. Perfectly fluffy, exactly how I like them. THANK YOU!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 1, 2009
very easy and definitely fluffy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 30, 2009
Excellent exactly as written. I double the recipe for our family of four. I've made them 52 times...every Saturday morning for one year! Mine are always perfect when I measure carefully (we don't like them as much when I reduce the salt) and cook them on my cheap, old (but fantastic) Presto griddle at 315°. 315° is a low-medium heat, but I find the pancakes turn out better when cooked at this lower heat. I sometimes replace half of the white flour with whole wheat flour. I prefer the slightly chewier texture, but my husband and kids like the all-white ones better. Thank you Eugene for sharing your family recipe! We are grateful that it's become our family recipe too!
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 30, 2009
Wow, these were incredible. I really like how it doesn't call for a lot of sugar or vanilla. Pancakes should be minimally flavored so the syrup can do it's job.. sweetening! These were really good. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 24, 2009
Excellent!!! These definitely come out fluffy!!! I used melted butter for the shortening and accidently doubled the sugar. I doubled the recipe and it fed four, not eight like it should have. Since I only had four to feed, it was okay. I had hoped for leftovers but there were none. This recipe is very quick to throw together. Unlike other reviewers, I did not see the need to sift the flour. I did use a whisk to stir the flour mixture and I also used the whisk to stir when I added the liquid ingredients. The batter comes out very thick and is a little difficult to spread. I debated adding more milk, but decided to leave it as is. I was glad I did. The pancakes came out very light and fluffy. I would suggest cooking these at a medium low heat. If you cook them at too high of a heat, they will get very brown on the outside, but the inside will not be done. Slower cooking will yield great results!!!! Definitely a keeper recipe!!! UPDATE: I have continued to make these wonderful pancakes but have been bothered by the amount of shortening. I decided to use 1/4 cup butter and then increased the low-fat milk by 1/4 cup. They still came out wonderful. I have tried thinning the batter, but find the pancakes do not come out as fluffy. They also taste great with blueberries. As mentioned above, cooking these slowly at a lower heat produces the best results. I find it best to cook just one pancake in the first batch. Once the pancake has browned well, you know your griddle is ready.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 22, 2009
I had to add a little bit of extra milk to the batter because it was a little too thick. Other than that, these were great. My puppy enjoyed the burnt and undercooked pancakes so everything worked out!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 17, 2009
I used margarine instead of shortening. Turned out great.
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Cooking Level: Intermediate

Living In: Broomfield, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 11, 2009
These pancakes are definately flu-ffy! They came out 'As thick as a slice of bread', my dad said. The only adjustments I made were to add a teaspoon of vanilla and use canola oil (about 1/4 cup) instead of shortening. I poured a splash more of milk in to thin it out, but these pancakes were perfect slathered with some peanut butter, maple syrup, and washed down with a glass of milk! :)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 10, 2009
i have been trying several different pancake recipes from this site to see if one can replace our tried-and-true bisquick sunday morning tradition. sad to say, this will not be the recipe to do it. the texture was "ok" at best, and the taste was just very bland. maybe some vanilla would cure this? anyway i won't make these again, back to bisquick for us.
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Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA
Living In: Lady Lake, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 9, 2009
This was a good pancake recipe. The only problem I had was it needed an extra 1/4 cup of milk. Without it, the batter was very thick.
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Living In: Kingwood, West Virginia, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 1, 2009
These were really good! As like others I used butter in place of shortening and added my own sugar/cinn. mixture for a bit of taste but I was extremely happy with the outcome and so glad I found this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 26, 2009
I didn't know pancakes could be this fluffy! =) I doubled the sugar, added cinnamon, ground cloves and some nutmeg. My one yr old and I devoured our special little treat with butter and syrup!!
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Cooking Level: Intermediate

Home Town: Pasco, Washington, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 26, 2009
These pancakes came out very soft and fluffy, but i did not use shortning i used veggie cooking instead, but hey either way came out great!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 25, 2009
Perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 25, 2009
Good basic pancake recipe.
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Cooking Level: Intermediate

Home Town: Minerva, Ohio, USA
Living In: Rouen, Haute-Normandie, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 18, 2009
I've made this pancake recipe twice now and they have seriously been some of the best pancakes I've ever had or made. It's such a simple recipe to mix together. The only thing that I've added to it is a tiny splash of vanilla, which I think has been a great addition. The other thing I did last time was I warmed the milk while melting the shortening. I did it the second time because the shortening seemed to clump up from the cold milk. But the second time I was worried that I was starting to cook the batter before it was in the pan. Maybe the third time I'll get it right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 18, 2009
these are the best hotcakes i have ever made. just tweaked the recipe a little. used melted margarine instead of shortening and whipped up the egg white and folded in. also 1/2 tsp of vanilla essence. doesn't make many. depends on how big you make them but very important to cook over a low heat so it cooks through.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 8, 2009
A very, very good pancake recipe, but it's not the BEST I've ever had so it gets a "4". Sifted flour and whisked all ingredients, cooked slowly and the result was great!
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