Reviewed: Mar. 8, 2012

amazing recipe, although I did not have milk i substituted dry and water and my own starter. It was so light and fluffy and DELICIOUS!! I recommend using a butter pecan syrup also.

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2 users found this review helpful

Reviewer:

chele

Reviewed: Dec. 30, 2011

These were really good, I used regular sourdough starter and the sourdough flavor did come through but not overpoweringly.

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4 users found this review helpful

Reviewer:

Rebekah

Reviewed: Dec. 25, 2011

Lovely flavor; nice chewiness, yet fluffy. Added blueberries and wheat germ. I would definitely use this recipe again esp when I have unfed sourdough starter to use up! Thank you Saundra!

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4 users found this review helpful

Reviewer:

marljong

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Dec. 24, 2011

These are great, just make sure to leave the starter out overnight and don't cook them too long.

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4 users found this review helpful

Reviewer:

briangarydoyle

Reviewed: Sep. 19, 2011

Great recipe. I used my own starter and added some vanilla. It was great. As my starter is pretty young, Im sure it will only get better with age!

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4 users found this review helpful

Reviewer:

Isa

Reviewed: Jun. 29, 2011

wow thank you so much for another use for my starter, these were easy to make and turned out fabulous. I used banana in place of the oil and added chopped green apples with some cinammon and vanilla extract yummy!

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5 users found this review helpful

Reviewer:

Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

Reviewed: Jun. 7, 2011

Absolutely perfect! I doubled this recipe (as to make a large amount for a couple days worth) and I did not have one single problem. I made two substitutes, I used half whole wheat flour and melted butter instead of vegetable oil. These pancakes cooked up fluffy and were just.......AWESOME. I am so tickled that I had a sourdough starter that not only turned out, but made great pancakes. Win/win! NOTE: Two things--If you do use half or all whole wheat flour, make sure that you let the batter sit for a couple minutes as to soak up some of the liquid and puff up a bit. It makes for a better pancake. ALSO, I did not use the sourdough starter called for in this recipe. I had one already done, the Sourdough-Starter by Esther Nelson, which is also on this site. EDITED: Half of the double batch I made last night is gone this morning. We LOVED these pancakes.

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8 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 25, 2011

I have super sour starter that makes amazing sourdough bread but using a whole cup of it made the pancakes wayyyy too tangy and off tasting. However, the texture of these pancakes is SUPERIOR to all other homemade ones I've tried. I'm going to try w/a friends starter and re-rate.

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6 users found this review helpful

Reviewer:

CoffeeWench

Cooking Level: Intermediate

Reviewed: Mar. 5, 2011

These were a good way for me to use my starter. I hate throwing food away, even starter when you have to feed it and don't plan on baking. I know the Herman's starter is sweeter than mine, so I just added a little extra sugar and some vanilla for extra flavor. Really good, easy, yummy. Thanks

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8 users found this review helpful

Reviewer:

Flying A

Cooking Level: Expert

Reviewed: Mar. 3, 2011

My family loved these. I cut the oil in half and that was a mistake. The pancakes were dry and pasty. Next time, I will add at least 2/3 of the quantity specified.

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8 users found this review helpful