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I just made this recipe for my kids and it was a huge hit. I am a vegan so I had to make a couple adjustments. I used Egg Replacer, unsweetened almond milk with lemon juice, raw sugar, and Earth Balance margarine. I now have to make a second batch because I haven't even gotten to have any myself, they ate the entire batch between the 2 of them. We've tried a lot of pancake recipes over the last few months and I am finally done searching for a go-to recipe. Thank you so much!!
0 users found this review helpful
May 12, 2013
I didn't have my cupcake pan on hand so I went with 2 8-inch rounds. They came out really dense and chewy. Not impressed at all. I would have given it 1 star but I gave an extra because perhaps it bakes up better when made into cupcakes. But I was very disappointed.
1 user found this review helpful
Jul. 29, 2012
First batch, not so pretty. Not really sure what went wrong there,lol. But the following batched baked up hollow and golden, as expected. I only gave it 4 stars because I just wasn't impressed with the flavor, or lack there of I should say. Perhaps since I'm not really a pastry person my expectations were off. But my friend I was baking them with seemed quite happy with them. Biggest complaint is that you can only bake on one rack at a time because otherwise they don't puff up. So you are turning the oven to 425 for 10 minutes, then down to 350 for 20-25, then off for 10. Repeat!
2 users found this review helpful
Jun. 17, 2012
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