The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: apr. 8, 2009
I served these for dinner on Shrove Tuesday. I used buckwheat, so they were very hearty. I liked the crunchy texture of the pecans but some of my friends did not. I'll making these pancakes again, so I may crush the pecans more.
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Photo by melcross

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: feb. 23, 2009
These are excellent! More people need to try them.
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Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: nov. 12, 2008
mmmmm.. soo good! These are super filling and stick with you for awhile, but so very tasty! The first day I made them I put a little pumpkin pie spice in some sugar and sprinkled them with it... and the next day when I used the rest I put some fresh whipped cream over the top and we had them for dessert!! : ) I added some ground flax seeds in place of 1/2 cup ww flour but otherwise followed the recipe. Thanks it was exactly what I wanted them to be! : )
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Photo by thamesarino

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by sueb
Reviewed: nov. 12, 2008
These are delicious! Made them 2 days in a row! One time, I used 10 grain cereal for the crunch, the other time, I used oatmeal. The pecans add a nice taste and texture. I subbed honey for the sugar, and that is wonderful!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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