Reviewed: Apr. 1, 2008

the thought is good, but i don't see how this could be a healthy alternative with a whole cup of butter and a whole cup of brown sugar --its probably worse that regular pancakes! will definitely try this recipe with some modifications. perhaps with a topping of a cinnamon topping made with applesauce.

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laxrugby15

Cooking Level: Intermediate

Living In: La Crosse, Wisconsin, USA

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Reviewed: Mar. 14, 2008

I wish I had read the reviews before I made this. I took the recipe down to 2 servings, and it STILL seemed like a ton of the baking powder. That HAD to have been a typo, no? Anyway, breakfast was great... enjoyed these pancakes along with scrambled eggs with fresh scallions and a couple diced Li'l Smokies :P

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Cheb Ruca

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Reviewed: Sep. 21, 2007

I'm glad I didn't read any reviews first or I might have been scared away. GLAD I WASN'T! I halved everything in the recipe to feed fewer ~ I thought they turned out great but I had to add a little more milk to thin them out since I like thinner pancakes. I'm not sure why so many people feel they need to modify this recipe... I think you should take them at face value. With whole wheat flour and no sugar, this recipe will only appeal to a few people. Our family was one. Everyone devoured them! I didn't make the brown sugar glaze but if I did I sure wouldn't want sugar in the cakes PLUS this glaze on top.

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KDOTS3

Home Town: San Diego, California, USA

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Reviewed: Jun. 16, 2007

With some modifications, this recipe could be a good one. I used 2 cups whole wheat flour, 4 teaspoons baking powder (1/4 cup of a rising agent is way too much), the 1/2 teaspoon salt, 1 1/2 cups milk, 1/4 cup honey (pancakes need sweetener in my opinion!), 2 eggs, and 1/4 cup canola oil. This at least will give you a good basic pancake recipe. From here, add or omit the cinnamon, apples, etc. Didn't do the glaze, but a brown sugar glaze sounds intriguing.

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coloradojill

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Reviewed: Apr. 7, 2007

YUMMMMMMMMMMMYYYYYYYYYY!! Im definitly making this again!! My whole family loved it and devoured all of those pancakes. Thanks for sharing:)

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BunnyButt

Cooking Level: Beginning

Home Town: Bogota, New Jersey, USA

Living In: Berlin, New Jersey, USA

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Reviewed: Jan. 21, 2007

This recipe is quite good. I did add 1/3 cup of Splenda and 1/2 tsp of baking soda which made it even better! PEOPLE...there is a difference between baking powder and baking soda.

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mamadodi

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Reviewed: Jan. 4, 2007

this was a hard lesson for me in reading the reviews of others before making a recipe. you definitely don't need that much baking powder.

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rachel

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Reviewed: Oct. 6, 2006

I found the pancakes to be alright. They needed a little less baking soda and a little more sweet. The glaze did not work at all. All the molasses ust sank to the bottom and there was too much of it.

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Anissa

Cooking Level: Expert

Home Town: Newnan, Georgia, USA

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Reviewed: Jul. 6, 2006

!!!exelent, its absolutely GREAT!!!!!!!

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StingRay

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Reviewed: May 24, 2006

Not good at all, bad! Sorry.

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: Apr. 7, 2006

I also tried the recipe and it is way off. I was determined to make it work, so i tried it with 1/2 the baking powder, 1/2 the liquid, added 1/2 cup of water, 1 apple diced very small. I didnt make the sauce as i thought it was way too fattening, i just put light syrup on top. They were thick, and very hearty pancakes, very filling, but good after the modifications.

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DaisyKelly

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Reviewed: Feb. 9, 2006

This recipe did not work at all. There is far, far too much baking powder, too much liquid, and the apple chunks are too large. It took quite a bit of doctoring to make it edible.

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