Considering the heaviness of the batter, I used this recipe to make waffles instead of pancakes. To save on calories/fat, I did the ol' skim milk/lemon juice trick for the buttermilk, subbed applejuice for the milk and applesauce for the oil and br. sugar for white. The additions of vanilla, cinnamon and a diced banana perked up what could have been a 'so-so' flavor. The waffles turned out dense, but crispy and slightly sweet -- could have been eaten as is, but my son requested a drizzle of syrup. They freeze well, too. Thanks!
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Considering the heaviness of the batter, I used this recipe to make waffles instead of...