GREAT RECIPE & TRULY FLUFFY!!! I let the milk sour for about 15 minutes. I measured all ingredients as stated, but did add 1/2 tsp vanilla to the soured milk when I whisked in the egg and butter. Do not overmix the batter when you add the dry ingredients to the wet ingredients. All you need to do is slightly blend (maybe stir about 6 times). I also allowed the batter to "double" while I preheated the skillet for 10 minutes. Using a 1/4 cup, I ended up with about 8, 4" pancakes. The recipe yielded just the right amount for my husband and I. One last note, I did smell the vinegar in the batter, but we did not taste it once it cooked.

Reviewed On: Feb. 17, 2013

I just baked these and they are delicious! The only thing I changed was that I added just a tad more cinnamon because I love cinnamon and I added some walnuts. The cookies were not a doughy mess, nor did I have an issue with the cookies sticking or falling apart. Maybe it's because I let them cool for a few minutes on the sheet before I transferred them to the cooling rack. Do not overbake or they will be dry. Thanks for the great recipe!

Reviewed On: Jan. 20, 2013

This crust is very good. I cut back on the lemon juice and sugar based on others' reviews. I also used olive oil instead of vegetable oil. I added a 1/4 tsp each of oregano, parsley, basil and a garlic clove and LOVED it!!! When it was rolled out, I brushed with olive oil. This will definitely be my go-to crust recipe!!!

Reviewed On: Jan. 17, 2013