Reviewed: Feb. 18, 2011

I'm in love with these pancakes! I add a little extra poppyseed and lemon juice since I don't always have a lemon laying around for the zest, but they always turn out amazing!

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5 users found this review helpful

Reviewer:

mindyheartszachypoo

Reviewed: Feb. 17, 2011

I loved the lemon taste in these! In fact, when I doubled this recipe for a bigger group, there wasn't enough lemon taste. I sprinkled some extra lemon zest right onto each individual cooking pancake before flipping over. Yum. May I also recommend the accompaniment of homemade blueberry sauce? The combo of lemon and blueberry is irresistible! I had to make mine gluten-free due to my allergy so I used Bob's Red Mill GF all-purpose flour - it works fine. I also substituted a healthier sugar substitute (erythritol). My pancakes were almost more like crepes. Very VERY good like that though

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5 users found this review helpful

Reviewer:

Wine'n'Dine Girl

Cooking Level: Intermediate

Reviewed: Feb. 13, 2011

Delicious! I made them exactly as the recipe states and they turned out so light and fluffy. Made them for company and everyone raved. Used unsweetened applesauce on top instead of syrup, which made my breakfast just a bit healthier!!

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4 users found this review helpful

Reviewer:

Lynn

Reviewed: Feb. 12, 2011

These pancakes are absolutely gorgeous. High, fluffy with just the right amount of lemon flavour. I served these with Nigella's blueberry and maple syrup sauce and it went together perfectly. Thanks for this lovely recipe :)

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6 users found this review helpful

Reviewer:

MISSEM

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

Reviewed: Feb. 6, 2011

I made these delicious pancakes last week and EVERYONE loved them. I will remember to double up the recipe next time because I had to make two batches. My family couldn't get enough!

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5 users found this review helpful

Reviewer:

Helen

Cooking Level: Intermediate

Reviewed: Feb. 6, 2011

Excellent flavor and texture. They were so good, they didn't need syrup or sugar. We ate them with just a little bit of butter like you would a muffin. Will definitely make these again - and soon. Thanks for sharing.

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2 users found this review helpful

Reviewer:

Gia

Reviewed: Feb. 3, 2011

I made these as is since its important to review the recipe given. These were delicious and different from plain old pancakes. Easy too! Normally i hate lemon and i think next time i make these ill actually add more and more poppy seeds too. Thanks for a recipe thats different from the same old same old.

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14 users found this review helpful

Reviewer:

annettelovestocook

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Reviewed: Feb. 2, 2011

Yummy. Next time I will skip the vinegar--use lemon juice instead and add another tsp. of lemon zest. We wanted to taste more lemon in it. Serve it with powdered sugar.

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2 users found this review helpful

Reviewer:

loven' to cook

Reviewed: Feb. 2, 2011

Fantastic! Such a nice easy twist, but comes out so light and fluffy with a lovely lemony zip. These will fast become a regular at our house!

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3 users found this review helpful

Reviewer:

meags

Reviewed: Jan. 31, 2011

These are great! So fluffy! I, too, left out the vinegar and used 2 T of lemon juice. I also omitted the lemon zest, since I had to use lemon juice from concentrate and didn't have a lemon on hand. I also used whole wheat flour, as someone suggested here, to make them healthier.

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3 users found this review helpful