Yeast Pancakes Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Val's Mom
Reviewed: May 3, 2013
I use this recipe over and over again, we use whole wheat flower, we use splenda instead of sugar, we use sea salt in place of salt,we use vanilla silk in place of milk and we use margarine and 1 egg white in place of the egg. We also use this exact same recipe to make our waffles, this is definitely a family favorite recipe. Today I put a twist on it and made sausage pancake bites, I used Jimmy Dean Turkey sausage links for my roommates bites and I used vegetarian sausage links for mine. We come up with 24 calories a bite and use 4 bites as a serving. I eat two servings and my roommate devours 3 servings. When I do this the recipe yields 86 bites.Thanks for the recipe! We LOVE it!
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Cooking Level: Intermediate

Home Town: Helena, Montana, USA

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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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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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Photo by sueb
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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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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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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Cooking Level: Expert

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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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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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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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Photo by 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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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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Cooking Level: Intermediate

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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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