Reviewed: Jun. 11, 2006

DELISH! This one was soooo good! even my eight yr old was asking for more! I tripled the batch and they froze very well! just pop them in the toaster and voila! quick and healthy breakfast! YUMMM!

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Jodi

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Reviewed: May 7, 2006

This was an excellent recipe. I substituted vanilla soy milk for the buttermilk, and it turned out great. We will definitely be making this again!

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CISSELLA

Cooking Level: Expert

Home Town: Brookings, South Dakota, USA

Living In: Portland, Oregon, USA

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Reviewed: May 6, 2006

did everything in the food processor. subbed oats for the wheat germ, added some vanilla and 1/2 tsp cinnamon, shredded some apple and added to the batter. They were surprisingly not real heavy for whole wheat, and tasted great with the additions. The batter was a little too thick for me so thinned it down a bit.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: May 4, 2006

This made a thin and very moist pancake. I used cream of wheat instead of wheat germ and they were great. My family loved them. This recipe makes a lot of pancakes and fed my family of 5 with leftovers. Thanks.

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Kathryn

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Reviewed: Apr. 9, 2006

Tasted fantastic but gave it only 4 stars due to nutritional info... too much fat/calories even if it is high fiber.

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LEATHCOOK

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Reviewed: Apr. 8, 2006

These are great as waffles!

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Tanya

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Reviewed: Mar. 24, 2006

i added some frozen blueberries. taste really good and fluffy!

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APRIL2082

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Tallahassee, Florida, USA

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Reviewed: Mar. 15, 2006

These tasted really great.... once i figured out you need to have your grill a bit hotter than for normal pancakes. I also found the batter to be quite thin, even after sitting in the fridge for an hour, but they did puff up a bit when cooked. They also brown really really nicely!! Overall great recipe, but I think I might play around with it a little bit more to see if I can get the batter thicker without loosing that great light fluffy texture! :) Thank you!

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ambikins

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Mar. 4, 2006

Husband and kids loved them! I used rolled oats and a food processor. Nice light texture. I feel good that they are getting whole grains (even though it is a lot of butter!).

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DEANISUE

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Reviewed: Mar. 3, 2006

These were wonderful. Being 'whole wheat' I didn't expect them to taste as good as they did. Definitely a keeper!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2006

i cooked these for brunch at my co-op and everyone loved them =)

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Marusia

Cooking Level: Beginning

Home Town: Moscow, Moscow (Federal City), Russia

Living In: Austin, Texas, USA

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Reviewed: Jan. 19, 2006

These are the best pancakes I have ever had! They are super moist, and the perfect fluffiness! We make them every sunday for breakfast!

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Miss D

Cooking Level: Intermediate

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Jan. 6, 2006

Great texture - fluffy and light, lots of rise - but I thought the flavor was missing something. I think I'll add vanilla next time. My batter wasn't runny at all - I used soymilk + lemon juice (1 tBsp per cup soymilk) and let it stand for 5-10 min. while I mixed the dry ingredients. I've used different flours instead of all-purpose - graham, cornmeal, brown rice - experiment with whatever you have on hand. Make sure not to overmix batter; stir just until combined (should still be lumpy).

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kit

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Reviewed: Oct. 17, 2005

Perfect every time! Even my young nieces like them.

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AUNTIE JACQUIE

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Reviewed: Oct. 14, 2005

I have made these delicious pancakes several times. At first I did think they were too runny and tried less buttermilk but didn't like the results. Then I noticed that, upon standing, some of the liquid seems to be absorbed and the batter thickens. Since then I have just let the batter stand while I heat the griddle with perfect results. Thanks for the great recipe!

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SUSAN402

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Reviewed: Sep. 9, 2005

I found out that if you use a pastry brush to brush oil onto the pan in the shape of any alphabet, the impression gets onto the pancake when done. Amazing !The recipe is great eventhough i made a few alterations like using whole wheat flour,baking powder, salt in the ratio of 2 cups: 1 tablespoon : 1teaspoon, & lesser sugar.I used the butter milk but avoided the butter in the batter.

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asha

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Reviewed: Sep. 3, 2005

Delicious pancakes! I tried them because I was all out of all-purpose flour. I substituted bread flour for the white and oatmeal for the wheat germ. YUMM!!

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SWEETBEE1

Cooking Level: Expert

Living In: Manlius, New York, USA

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Reviewed: Jul. 14, 2005

mmmmmmmmm, what a wonderfully light & absolutely delicious pancake! the only change i made was to substitute quick cooking oatmeal for the wheat germ since i had none on hand. my half batch gave us 10 pancakes. many thanks jen!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 4, 2005

These are the lightest wheat pancakes I have ever had. Very good. Did not have a whole lot of whole wheat flavor to them that I expected but were still very good. I followed everything exactly and it came out perfect.

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LinC

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Reviewed: Jun. 15, 2005

Extremely good! Wonderful flavor and texture. I used milk + 1 T vinegar per cup instead of buttermilk. I also added an extra T of brown sugar because I like my pancakes a little sweeter. I didn't have a food processor, so I cut the butter in with a paster cutter. Very simple. NEXT TIME, I will follow people's advice about using less milk. I will start with 2 c. and add more if needed. That would be my only complaint...they were a little too thin. Otherwise, they were surpurb!!!

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