I made a couple changes, just for my tastes. I made the milk sour,
using a tablespoon of vinegar per cup. This was not a good addition.
If I made them again, I would stick with just plain whole milk. I
used canned sweet potatoes, with the juice drained off, about half
of a 28 oz. can. I also used about a teaspoon of pumpkin pie spice
and added a half cup of brown sugar. It wasn't sweet enough for my
tastes, so I might add in the couple of tablespoons that the recipe
calls for. I also will add pecans next time. I didn't this time
because I didn't have any. I also made this batter the night before
and didn't overmix. The pancake batter was incredibly fluffy. This
batter is also moist, which required a little more cooking time
than your usual pancake batter. The kids loved them, and I liked the
change from the usual weekend pancake recipe.
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