This recipe was indeed salty, as some others have said, but since I only had self-rising flour on hand (which includes salt), I omitted the additional teaspoon. If I had regular flour, I'd probably suggest using about half the salt indicated.
I also ended up having to add another 1/4 cup of milk after pouring the first pancake onto the skillet, as it was too thick to properly spread out.
I would suggest adding small amounts of milk at a time until the batter reaches your preferred consistency, but add at least a little extra liquid so the pancakes will cook properly. With these alterations, the pancakes turned out well, and I would make them again.
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This recipe was indeed salty, as some others have said, but since I only had self-rising flour...