Reviewed: Jun. 16, 2009

I used margarine instead of shortening. Turned out great.

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Cindy B

Cooking Level: Intermediate

Living In: Broomfield, Colorado, USA

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Reviewed: Jun. 10, 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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allicat

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Reviewed: Jun. 9, 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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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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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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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 30, 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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MeganS

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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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Leslie Leona

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: May 25, 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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pinklady

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Reviewed: May 24, 2009

Perfect!

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DEBBIE8489

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Reviewed: May 24, 2009

Good basic pancake recipe.

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Aliseb

Cooking Level: Intermediate

Home Town: Minerva, Ohio, USA

Living In: Rouen, Haute-Normandie, France

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Reviewed: May 17, 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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Kevin R

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Reviewed: May 15, 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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udanatrils

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Reviewed: May 7, 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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Daren

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Reviewed: Apr. 30, 2009

As is this recipe is 4 stars. But if you want a 10 star absolutely the best pancake - do what I did: halve the salt, add 1/4 tsp. vanilla and OMIT the egg! That's right - NO egg! I did this by mistake and the pancakes were the fluffiest, dreamiest, died and went to heaven kind of pancake! I had to make another batch (because the recipe really only yields 3-4 pancakes) and this time I added egg and they were thinner, and chewier in texture. Still ok, but man - if you want melt in your mouth FLUFFY pancakes - forget the egg! :)

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Leigh

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

Used oil instead of shortening and added some vanilla. They turned out great and this will be our pancake recipe from now on.

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Art

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

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Reviewed: Apr. 25, 2009

Very good. I decided to change up my pancake recipe and try something other than the Cinnamon Griddle Cakes. ;) I doubled this and used buttermilk. I made no other changes. We all loved these light and fluffy pancakes. I served them with crisp bacon and Cinnamon Cream Syrup, which is also from this site.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 25, 2009

These were a huge hit. I used whole wheat flour and added chocolate chips and strawberries to the batter. Very moist and sweet; no need for syrup.

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Apr. 23, 2009

Not the best pancakes I've ever had. I replaced the shortening with margerine like others had suggested and thought they were a bit too buttery. Probably won't make again.

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coriesebran

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Reviewed: Apr. 19, 2009

The name of these pancakes fit them well. I used butter instead of shortening and skim milk and they still turned out perfectly. Yummy buttery taste! Be sure to cook slowly on medium to low-med heat, b/c the pancake batter is thick and you want them to cook thoroughly through the middle.

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Denisha

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Reviewed: Apr. 19, 2009

Definitely a keeper! Simple, basic, and perfect for a one-person household. This recipe truly does serve two. I've substitute 1/8 cup Canola oil and thought it tasted perfect. The baking powder really amps up the fluffiness.

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