Apple Cinnamon Pancakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 16, 2014
I wish some authors would identify when they are making an ethnic dish so that people who read it will recognize it will not be like the pancakes they usually make. This thin batter is more of a Swedish pancake and should be very thin. We loved this recipe.
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Photo by BarbT

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Coon Rapids, Minnesota, USA

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Reviewed: Oct. 2, 2014
I liked it alot but I did change it like instead of 1 1/2 cups of all purpose flour I put in 1 3/4 cups of all purpose flour and I put 1 1/2 teaspoon of cinnamon and only 1/ 2 teaspoon of salt and I added 3 tablespoon of brown sugar and I like the end result
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Reviewed: Sep. 23, 2014
Even keeping the other rater's comments in mind and turning my griddle on low. They simply wouldn't cook. So I eventually turned my griddle up to about 250-300. Still wouldn't cook after 10-15 minutes. Finally the outsides got brown and I prepared to serve them. The insides we're still mush and they didn't taste good either.
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Reviewed: Feb. 16, 2014
It looked interesting to use whole apples but the batter is about as thick as water. They don't cook all the way through and burn on the outside. Very frustrating. Would NOT recommend
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Reviewed: Aug. 25, 2013
these were great and pretty easy (if not a bit time consuming) for a novice like myself, however the amount of salt seemed quite high so i cut it in half. STILL WAY TOO SALTY! i will definitely try these again but just a pinch of salt is enough a quarter tsp at the most! also i topped with the sauteed apples recipe also found on this site, amazing! my whole family loved them!
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Reviewed: Apr. 14, 2013
You have to be VERY carful with the heat. It takes forever for the inside of the pancake to cook. I tried making them small and big to see which one works best but for someone who is somewhat new to making pancakes, this is not a good recipe to start off with.
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Reviewed: Apr. 12, 2013
The taste of these was really nice. Warning - watch the heat of your griddle - I usually use a 1/4 cup measure for pancakes and did so with these but the bottom tries to burn before the top is set which makes flipping them rather messy. After a couple of disasters I started making smaller pancakes, about the size of a silver dollar and that worked much better. I think it is the natural sugar from the apples that causes the quick browning - the smaller size really helped the top to set and make it easier to flip them.
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Cooking Level: Expert

Living In: Corona, California, USA


 
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