I tried this recipe reduced to 2 1/2 eggs and I have to say the taste was great. I did add a tsp of vanilla. However, I had big problems with texture, consistency. My mix was lumpy and it wasn't because I cooked the eggs. I used lemon juice and milk for a sub for buttermilk, let the mix sit for 10 mins and it started to curdle, well it kind of curdled everything. I had to strain it, but then the mix was far too runny and made crepes. I added about 1 1/2 cups of more flour and whisked it in and it was better. By that stage I couldn't care less about the lumps but they didn't make that much of a difference. I will try this recipe with real buttermilk and update. UPDATE: I'm changing my rating from 4* to 2*. That might seem a bit harsh, but I am really disappointed with this recipe. I used commercial buttermilk this time in the hopes that this would make the recipe better. It is just as lumpy and weird to work with. Homemade buttermilk makes no difference. I didn't strain it, and didn't add any vanilla and the taste was bland.(more like the orig recipe) I can taste the lumps in the mix as little hard bits of flour and on your plate the pancake is lumpy. Why would you want lumps in your pancakes?
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?