My family and I really liked this recipe. I didn't modify the ingredients, but I did modify the cooking method slightly. I cooked on just under medium heat (#4 on my burner dial, goes from 1-10). I cooked until I saw bubbles (how I learned to cook pancakes), flipped, then cooked until the second side was golden brown (less than 1 minute, probably). They turned out great. I will say, however, that the batter got alarmingly thick and bubbly (unlike what I would consider "normal" thin and runny pancake batter). I did not thin the batter with extra milk. I let it go as it was (I wanted to see what happened with this recipe as it was written before starting to modify it). The batter did not pool into nice thin circles, I had to use my spatula to thin the blob and form into a nice circle. I've never had pancake batter get so thick, so I was afraid they would be disgusting and dense, but they were surprisingly fluffy and tender with a nice flaky shell. I've only tried a few, but this recipe is the closest I've come to the taste I'm looking for when I crave pancakes. I'll definitely keep it around, although I may try buttermilk next time.
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My family and I really liked this recipe. I didn't modify the ingredients, but I did modify...