Reviewed: May 22, 2012

yumyum

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Reviewer:

michellearklie

Home Town: Edmonton, Alberta, Canada

Reviewed: May 19, 2012

These were almost perfect, except there was too much salt. I took the first bite and said how good they were, and then after swallowing, all I could taste was salt. Will definitely make them again, but will just use less salt next time.

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anitra7

Reviewed: May 18, 2012

I may have rated these years ago, but they are so good I have to do it again. Just making a quadruple batch right now as the kids are getting ready for school - it was a special request from my graduating senior. This might be the biggest thing he misses when he goes off to college. The only thin I do different is use salted butter instead of adding salt - it's perfect every time.

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CELISEEV

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Flower Mound, Texas, USA

Reviewed: May 5, 2012

These are deliciooooous!!!! Super fluffy and tasty, I made a quick berry sauce by mixing frozen strawberries and blackberries, adding brown sugar and warming them up in the microwave for about a minute, and presto! berry sauce ready to top your pancakes

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Rocio

Reviewed: Apr. 30, 2012

These were a big hit, the kids Loved these more than any of the others that we have ever made... Yes no more need for the boxed kind... The only thing I think is a necessety to pancakes are the crunchy outer edge... However these were just perfect without it... I didnt even miss it. :D Thanks! We will make these more often.

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Carries_Dream

Cooking Level: Intermediate

Home Town: Winston, Oregon, USA

Living In: Yelm, Washington, USA

Reviewed: Apr. 29, 2012

These pancakes were light and fluffy and crispy around the edges. I substituted whole wheat pastry flour for half of the flour and this worked very well. I served them with real maple syrup and sliced strawberries. Using a 1/3 cup measuring cup for the batter only yielded 8 medium pancakes.

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shannon

Reviewed: Apr. 21, 2012

These were awesome! Definitely going to make these again. I doubled the recipe, as I was serving breakfast to four 11 year old boys (birthday party sleepover). I was hoping that doubling the recipe (to get 8 servings) would feed four kids plus two adults and two teenagers, but it wasn't near enough. It pretty much only fed the four kids and 1 other person. So if I'm in a similar situation again, I would triple or quadruple the recipe.

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Kristina R

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Apr. 21, 2012

These would be exceptional pancakes, but they are so salty. I only use course salt for baking & cooking and that could be why it tasted saltier. I will probably 1/2 the salt next time. Also, if you are souring milk to make buttermilk, I think only 1 cup is needed vs. 1 1/8 c. They do melt in your mouth and that I love! :)

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Denise

Reviewed: Apr. 17, 2012

These are the best pancakes I have ever had! Better than Ihop! I made the recipe exactly as it was written I can't imagine changing anything (minus adding blueberries or chocolate chips on occasion).

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SarahSmiles

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Provo, Utah, USA

Reviewed: Apr. 12, 2012

AMAZING, perfect pancakes. I was out of buttermilk so I used yogurt and a little milk - they were great! I can't wait to make them again with true buttermilk this time! This is the recipe I will teach my kids to make!!!

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