girlchance Recipe Reviews (Pg. 1) - Allrecipes.com (19883928)

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Fluffy Pancakes

Reviewed: Jul. 23, 2011
These were delicious! My husband loved them! I doubled the recipe and used buttermilk instead of soured milk. The batter was thick and wonderful. I cooked them on a griddle in coconut oil and all I have to say is this is my new go to pancake recipe!
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Waffles I

Reviewed: May 10, 2012
Delicious. I doubled the recipe and frozen them for homemade toaster waffles throughout the week. I substituted coconut oil for the veg oil and unbleached flour for the all-purpose. I also added 1/4 ground flax seeds and 2 teaspoons baobob powder. They were SO good. This is my go to waffle recipe now.
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Vegan Pancakes

Reviewed: Oct. 8, 2012
I have made this recipe at least a dozen times and now have it memorized. I have followed it to the T (except I always use whole wheat flour) and even made substitutions (agave nectar for sugar and almond milk for the water) and every time have had perfect pancakes. The batter is super thick but I prefer that because I can scoop it easily to make uniform pancakes. Amazingly these are the fluffiest pancakes I have ever made and replaced another recipe from this site as my "go to". The batter also keeps well for a couple of days in the fridge for a quick breakfast on the weekends.
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Simple White Cake

Reviewed: May 28, 2011
I used cake flour instead of all-purpose but that's the only variation. I should have listened to other reviewers and added an extra 1/4 cup of milk because it was a little dry. This recipe is ripe for variations though! I think I'll add some orange zest and pecans to it next time. I can't wait!
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Broiled Tilapia Parmesan

Reviewed: May 10, 2012
Love this recipe! It is so easy and delicious. I have made it a couple of times and it's always a crowd pleaser. The only variation I use is to sub sour cream for the mayo and I season the fish prior to broiling on both sides. Very yummy! Both times I did have pools of butter on my pan so I'll be cutting the the butter down a tablespoon or two.
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