Reviewed: Aug. 31, 2008

these were ok.. maybe i will try using buttermilk next time.

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A Soldiers Sweetheart

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Aug. 27, 2008

A little thick...had to add more milk, however, other than that, it was a good recipe

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MissRebeccaEmily

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Aug. 25, 2008

Make this almost everyday for breakfast. Very easy and quick to prepare. I never use milk, just water instead. I also added 2 tsp sugar to batter, sprinkles a little chopped raisins and walnuts while cooking, and eat the pancake as is, no syrup or additional butter. Using teflon pan is great because no oil is needed. And they are still fluffy pancakes. Yum!

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tokyolife

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Tokyo, Tokyo, Japan

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Reviewed: Aug. 24, 2008

I love buttermilk pancakes, but don't often have buttermilk in my refrigerator. So glad to find a quick and easy and good recipe using sweet milk. I did add some vanilla like many other reviewers and used melted butter for the shortening. This recipe as written made about five 1/4 cup pancakes.

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gapch1026

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Reviewed: Aug. 22, 2008

These were great! I made exactly as the recipe said and they turned out perfect. Thanks!

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Lindsay

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Reviewed: Aug. 20, 2008

These are the best pancakes. The mix is thick and it is best that way. They come out really fluffy as the recipes says. I added some vanilla and an extra tBS. of sugar. Next time I will try them with some blueberries.

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Chericakes

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

The texture was good they cooked well but they needed something a little bit so I added about 2tablespoons of honey and a squeez of lemon juice

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amberita

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Reviewed: Aug. 10, 2008

These really are the perfect pancake! They are fluffy and easy to make. They also are a great base recipe. They are slightly sweet, which I absolutely love. This is my go to pancake recipe now!

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Curly_Gurly

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

The recipe says 3/4 cup milk, but I had to put in about 1.5 cups milk to get the batter thin enough to make it manageable. With that said, it was a delicious recipe, and very simple, which is good when it comes to pancakes, in my book.

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Boe

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Reviewed: Aug. 9, 2008

These pancakes are the perfect texture, very fluffy! I tripled the recipe to make them for 3 hungry guys and myself, and it made eight large pancakes plus I had enough mix left over for about two more. I found the taste a little bit bland for my liking so I used an extra tbsp sugar and about a tsp of cinnamon. I also used melted low fat margarine instead of shortening, which turned out fine. Overall this is an excellent recipe.

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The Decadent Betty

Cooking Level: Intermediate

Home Town: Niagara Falls, Ontario, Canada

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Reviewed: Jul. 31, 2008

These are wonderful pancakes. They are light and fluffy and so easy to make. We added a cup of fresh blueberries and they were the best ever! I'm not a huge fan of pancakes but these are really awesome!

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cjmoelady

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Kane, Pennsylvania, USA

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Reviewed: Jul. 20, 2008

This recipe is awesome! I've finally mastered the art of pancake-making because of this recipe. I didn't change anything except that I added a little bit more sugar and fresh blueberries! The secret to making them golden, though, is to have it on a really low temp and let it brown slowly. It takes like 4 mins each pancake but definitely worth the presentation!

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Glennis

Cooking Level: Intermediate

Home Town: Bowling Green, Kentucky, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 17, 2008

Really good pancakes! They had nice flavor and didn't taste like flour. (How most of my homemade ones turn out) I followed recipe exactly. Only thing I did differently was to let the batter rest for about 1/2 hour before scooping it out onto the griddle. Soft, Fluffy, and delish!

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Tracy in Ohio

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Reviewed: Jul. 16, 2008

These are the BEST pancakes ever!! They are true to the name and are fluffy. I have never been a pancake fan because they often tend to be doughy. We have this recipe stashed in a couple different places around the house so we can always find it.

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JBHERRON

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Reviewed: Jul. 15, 2008

Yummy. The perfect texture. I used butter instead of the oil and added some vanilla. We ate ours with butter on top.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 13, 2008

Yummy! I made these as stated the first time, and they were perfect. I made them again today and was feeling lazy, so I subbed in oil for the shortening and they were still just as awesome. ^_^ Thanks!

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Kazanoodle

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

I liked finding this fluffy pancake recipe, especially since it doesn't call for buttermilk - which I almost never have around the house. using butter definitely makes them tastier. I also use 1/3 white, 1/3 whole wheat, 1/3 corn meal for a really yummy multigrain pancake. thanks!

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JULIAJOHNSON

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Reviewed: Jul. 13, 2008

The best pancakes ever!

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LVTOCOOKFORFAMILY1

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Reviewed: Jul. 12, 2008

These are the best pancakes I've ever had and sooo easy to make! I usually substitute margarine for the shortening, and they still turn out great.

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clnoxuk

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Jul. 6, 2008

AWESOME PANCAKE RECIPE! THE ONLY THING I DID DIFFERENT WAS ADD A DROP OF ALMOND EXTRACT..THE WHOLE FAMILY LOVED THE PANCAKES. THANKS FOR SHARING THE RECIPE.

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T.CARTER

Cooking Level: Intermediate

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