Reviewed: Mar. 22, 2012

I have made great yeasted waffles, but never pancakes so I thought I would try these. When I got it out this morning it was like dough not batter. I tried several variations, finally I added more milk. Still not great results. I like the use of vanilla, but not the cinnamon. Tomorrow I'm going to try making waffles out of them.

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1 user found this review helpful

Reviewer:

chirguy

Reviewed: Nov. 17, 2011

Fantastic, I just didn't use the cinnamon, but the brown up so nice and are great!

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3 users found this review helpful

Reviewer:

Judy

Reviewed: Jan. 14, 2010

Great pancakes! I changed the flour to whole wheat flour, the sugar to agave syrup, and used soy milk. I let these rise for an hour instead of overnight. I needed to add more soy milk, but I think that is because of the whole wheat flour, not the recipe. These were quite fluffy; I compare them to fry bread! These have a wonderful flavor!

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14 users found this review helpful

Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Sep. 5, 2009

These are edible, but thick and rubbery. They don't taste like the yummy, thin yeast pancakes from a famous restaurant.

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11 users found this review helpful

Reviewer:

chef24

Cooking Level: Expert

Reviewed: Nov. 17, 2008

This dough came out really thick. I had a little trouble transfering the dough from my spoon to the griddle. They came out okay, the flavor was different. I think if I were to make this again, I might just cut back a little on the flour and add more milk, like other reviewers have suggested.

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13 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 18, 2007

These were good and I enjoyed them. They were almost too yeasty for me, but they were still good. I used a little whole wehat flour and served with real maple syrup.

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14 users found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

Reviewed: Sep. 20, 2005

I like these a bit thinner. They have a crunch missing from other pancakes and they are nearer to gaufres/belgian waffles. Cook longer with less heat to achieve this. Very tasty!

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19 users found this review helpful

Reviewer:

Telonio

Reviewed: May 30, 2005

These were "ok" pancakes. They did have some good flavor to them, a light hint of yeast/sourdough flavor. The batter came out very thick and almost dough-like. Next time I'll cut the flour to 2 cups and increase the milk a bit. They were hard to spread on the grill, a little lumpy, but once cooked them you couldn't even tell. When I took it out of the fridge, I let it sit for about 30 minutes before stirring (per the previous review), I did not want rubbery pancakes. They did come out soft with a little fluff to them. These are good when you want that light hint of sourdough flavor or you run out of your regular pancake mix.

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25 users found this review helpful

Reviewer:

Caseyspunk

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: May 30, 2004

I've been tweaking this recipe for our own use. I started by adding blue berries and have taken off with it. With more batches, I have learned not to stir down the batter too much in the morning - otherwise you end up with flat,rubber disks. I found that the batter was better as it came up to room temp especially if I stired it too much. I still want to try adding diced apple, but so far have been Vetoed by the family. Blueberries are their favorite.

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29 users found this review helpful