Reviewer:

Dawn C.

Cooking Level: Expert

Reviewed: May 8, 2013

This is a great basic recipe to make and to play with. I substituted almond milk for the 2% milk (Hubbie is lactose intolerant.) And added a teaspoon of buttermilk powder to the egg/milk mixture. I think it would be very easy to make "sweet" by adding vanilla or even another type of extract like raspberry. I will do that and add my findings to this review. I am even thinking about a chocolate version cuz everything is better with chocolate! I topped it with powdered sugar as soon as it was out of the oven so it would kind of melt on the pancake. I also lined my pan with parchment paper which made it come out of the pan with no problems.

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Reviewer:

Elaine Parks

Cooking Level: Expert

Living In: Claremore, Oklahoma, USA

Reviewed: Mar. 30, 2013

i loved this recipe!!!! i changed the serving size down to 4 and followed the recipe. I did change it however by adding a 3 tablespoons of sugar,1 teaspoon of vanilla extract, and 1 tablespoon of melted butter. i also put all the ingredients in a blender instead of mixing it by hand in a bowl. The key point is to make sure that all ingredients are at room temperature and to use a cast iron pan. ( make sure you heat the pan in the oven while your prepping the batter) i sprinkled powdered sugar, served with stawberries and chocolate syrup. everyone loved it! i would definitely make this again soon.

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Reviewer:

lexiexp

Reviewed: Mar. 25, 2013

it was amazing!!! I put powdered sugar on it

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Reviewer:

KARENINCOLORADO

Reviewed: Mar. 22, 2013

I serve this with a generous sprinkle of powdered sugar and lemon wedges for a special breakfast. Slice some strawberries on the side, and add a few blackberries or blueberries. Very pretty! We have some individual cast iron skillets, which work great and are fun to use when we have guests.

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Reviewer:

sophie

Reviewed: Mar. 9, 2013

I love this simple and delicious recipe. I used Becel instead of butter and a 9x13 glass baking dish because that's what we have at home. It grows pretty high, but retracts a bit while cooling. I think syrup is plenty sweet so adding more sugar and spices is not my preference. The contrast between the buttery pancake with a texture similar to a Yorkshire pudding and the sweet maple syrup is delicious. I even ate it plain.

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Reviewer:

llorienna

Reviewed: Nov. 3, 2012

I've been making this for a few years, but this recipe is easier than what I have been using. I did melt the butter in a large oven-proof skillet before adding the batter & I allowed it to cook on the stove top 1 min before putting it in the oven. Also cut back to 4 eggs and added 1/4c sugar, some cinnamon, & nutmeg. Squeeze a fresh lemon over the top & sprinkle with powdered sugar. So easy & so DELICIOUS!

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Reviewer:

Pauline

Reviewed: Oct. 15, 2012

Reminds me of popovers only easier to make. Followed the directions exactly except for pan size, I followed another reviewer and used a 9X13in.

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Reviewer:

4in4mom

Reviewed: Sep. 16, 2012

The first time I had these was at Village Inn Rest. here in Tampa, Fl., I had them with apples inside. The server would fold them at the table. I have made them at home but at 450 degrees and using a medium skillet heated in the oven until very hot. Really love them!

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Reviewer:

lugi813

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Sep. 11, 2012

For those of you that it didn't work for, try these few tips. Bake at well pre-heated 400 for 20 minutes instead. Melt 5 tbs of butter in 9x13 pan (I place butter in pan in oven while I blend the rest), and make sure ingredients are well blended in blender. Hope it helps, for some reason this site changed some of my original temps and measurements. BRENNASPITZ

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