Reviewed: Aug. 11, 2011

Delicous and hearty, these pancakes make the morning glory. Had no youghurt, so I used cottage cheese instead. Add a lot more milk, and they'll turn out perfectly!

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4 users found this review helpful

Reviewer:

Chef Alison

Cooking Level: Intermediate

Living In: Kristiansand, Vest-Agder, Norway

Reviewed: Apr. 14, 2011

I cheated a bit with this recipe. I doubled the recipe and got enough pancakes for probably five servings. I didn't have any cornmeal, so I just used more whole wheat and all-purpose flour. I did what another reviewer did and cut the baking powder in half and that worked out great. I used whole eggs instead of just egg whites and used all milk instead of water. Instead of sweetener, I used about a TB of sugar-free vanilla caramel creamer. I didn't have any plain yogurt, so I used about half a cup of left-over pumpkin pie filling. The pancakes turned out wonderful!

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Reviewer:

flavor-full

Reviewed: Mar. 12, 2011

These pancakes are tasty and filling but the dough is way too thick. Here is what I did different. I used agave syrup instead of splenda, whole egg instead of just egg whites, greek nonfat yougurt, corn flour instead of the cornmeal, almond milk (with some extra to thin the dough).

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Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Feb. 6, 2011

really good. added ground flax seeds to the mix, and lots more milk to thin out the batter. also used whole eggs and raw sugar. will make again

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5 users found this review helpful

Reviewer:

trolt

Cooking Level: Intermediate

Reviewed: Jan. 28, 2011

i love these,so light and fluffy,delish! 5stars for sure

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Reviewer:

CANDYDOVE

Reviewed: Jan. 26, 2011

Used this recipe to learn the proportions of ingredients for a whole grain pancake made w/ yogurt. Since I skipped the cornmeal & replaced w/ add'l whole wheat flour which is more absorbent than cornmeal, it's not surprising that it needed more liquid. I increased the liquid by 1/4 of the total liquid, but as the batter was still too thick to spread well, it could have used a bit more. I did use whole eggs, so that added a bit of fat which gave the pancakes a moister texture. It raised up like crazy, so the baking powder probably could be cut back a bit, which would have made the pancakes denser and moister after cooking. Next time I plan to use the same amount of baking powder as the amount of baking soda that the recipe calls for (1/2 the original amount), and keep the same amount of baking soda. I used oat bran instead of the rolled oats. For people who felt the original recipe had too dry a texture, adding a lot of additional liquid might actually make matters worse since the pancakes will be thinner so be more well done. A moister texture is achieved by adding a little fat like a Tbsp or 2 of oil or egg yolks, and by using a bit less leavening (baking powder) b/c the liquid won't evaporate as much from a denser cake. I skipped the spice from the pancakes as I served them w/ spiced applesauce instead of syrup. Excellent after the changes.

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Reviewer:

Little Old Lady

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Westchester, New York, USA

Reviewed: Jan. 7, 2011

To be honest, they were dry even after adding an extra 1/3 cup of milk or so. And covering them with syrup isn't going to work for me because adding lots of extra sugar just ruins the whole "healthy pancake" thing.They tasted more like slices of bread. I added a bit of nutmeg and ground cloves, but I would not do cloves or add only a teeny bit personally. Pumpkin pie spice would be really good I'll bet. The only thing I can think of that would make these have a better rating is turning them into Pancake French Toast. Then they'd get that extra moisture and a lot more flavor!

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4 users found this review helpful

Reviewer:

H.orseD.reamer

Cooking Level: Intermediate

Reviewed: Apr. 11, 2010

The flavor of these is nice, but they were a little too dense for my taste. In the future I will omit the cornmeal, too gritty and substitute flax meal. I did add flax to this recipe & used unsweetened almond milk instead of the skim milk & water. Like other reviewers I chose to use raw sugar as opposed to a chemically altered sweetener. Next time I will try it with agave; i did use whole eggs, tho separated them and beat the whites a bit before adding to the batter, and added additional liquid, I like the flavor and will make again & hopefully once I get it perfected will serve at my next sunday bunch with fresh fruit & good quality maple syrup.

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Reviewer:

GR8SHOES

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 10, 2010

I think these pancakes are great! Fluffy and wonderful. We added 1/2 a banana to the mix, used honey instead of sugar, rice milk instead of any liquids, 1/2 cup of oats instead of using corn meal, we also used more yogurt as there is not enough moisture in this recipe. Sounds like I changed a lot, but they turned out great!

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Reviewer:

heather

Reviewed: Mar. 14, 2010

I thought these pancakes turned out pretty good. I did have to add more milk and I added some vanilla to the wet ingredients. I also followed what someone wrote in their review and that was to grind up the oats. Glad I did that! Those are the only things I did differently. My whole family enjoyed them. The only thing I will do different next time is grind up my cornmeal because mine is organic and alot more grainy than usual.

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