Reviewed: Jul. 24, 2007

Almost like crepes.

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Reviewed: Jun. 13, 2007

Wow. These are so good! My only advice is to use a medium frying pan if you don't have an 8-inch skillet. I tried a 10 or 12-inch skillet and it was a disaster! The batter is very thin so it spreads to the edge of whatever pan you use. The result is so tastey though, so it's worth any trouble experimenting with pans. I ate them with mascarpone custard (from the Tiramisu II recipe on this site) and fresh strawberries. It was divine.

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Sarah S.

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Reviewed: Jun. 12, 2007

These were delicious! I followed the recipe exactly, except left out the salt/pepper. Served with a little syrup and they were a hit. They also taste good reheated. This recipe is definitely a keeper. Thanks for sharing.

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Jessica W

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Reviewed: Jun. 12, 2007

I made these pancakes for my granddaughter and she loved them even though she is a fussy eater. I added a few white chocolate chips to the batter. After the pancake was done I used canned whipped cream for eyebrows and a smiley mouth. Then I let her add cherries for eyes. Very cute and delicious for young children.

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barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

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Reviewed: Jun. 10, 2007

I have been looking for the recipe for a long time. Thanks so much. If you feel the pancakes are a little too thin, just add a little more flour. The flavor is delicious.

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Snowymaine

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Reviewed: May 15, 2007

This recipe was awesome. I was a little worried about the clumps in the batter, but it worked out fine. I stuffed it with sweet strawberries and sprinkled the top with powdered sugar. Thanks for the excellent recipe :)

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Veeny

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Reviewed: Apr. 1, 2007

I was looking for this recipe so long. Don't change a thing. This pancake is perfect as it is and also with fruit or cheese.

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Minyoung

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 25, 2007

These were wonderful. They were just like the Finnish pancakes my family used to make when I was a child. I rolled some of mine up with raspberry preserves and they were sooooo tasty!!

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Erika

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2007

I made these this morning with egg beaters, soy milk, soy flour and some ground flax seed, I also used splenda instead of sugar and added cinnamon... YUM!!! loved them!! Loved the idea of a higher protein, lower carb pancake.

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Drea

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Reviewed: Dec. 29, 2006

I must admit that I am hooked on these. They have a mildly sweet taste and a great spongy texture. I poured mine thin in a 12-inch frying pan. As another review stated, if you choose to mix them by hand you should sift the flour and sugar. I used a mixer but I’m sure a blender would also do the trick. The batter taste good alone but I filled them with fruit and rolled them like crêpes. I made them three times now. Once I filled them with homemade applesauce. The other two times I made compote out of frozen berries, a touch of sugar and cornstarch. I prefer the batter with a pinch of salt, no pepper and 2 teaspoons of vanilla extract. Low fat milk worked fine. When filled, syrup or honey is not necessary. Sprinkle with a little powdered sugar to serve. Wonderful. Thanks Helen.

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Chesapeake Baybe

Cooking Level: Intermediate

Home Town: Shenandoah, Pennsylvania, USA

Living In: North Beach, Maryland, USA

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Reviewed: Nov. 23, 2006

Yummy!! We added a bit of almond extract (or amaretto creamer). These were wonderful all on their own - but we tossed a couple of peaches inside - rolled it up and topped with a bit of powdered sugar.

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HRTB

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Reviewed: Oct. 26, 2006

Really good, simple recipe. I would recommend sifting the flour and powdered sugar- I had some lumps. They were great with syrup but I can't wait to make them again with fruit on top! This recipe is a keeper.

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