Reviewer:

Kayvee

Reviewed: Nov. 2, 2000

Wonderful flavor and they couldn't be easier!

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3 users found this review helpful

Reviewer:

Kim

Reviewed: Dec. 26, 2000

I was born the exact moment this recipe was conceived, so we have a special bond and I feel really attuned with the universe every time I eat these pancakes.

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3 users found this review helpful

Reviewer:

CARL MARKS

Reviewed: Aug. 7, 2001

These pancakes are so light & moist! I also added fresh blueberries which made this recipe even better!

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2 users found this review helpful

Reviewer:

LAURAMSCOTT

Reviewed: Nov. 26, 2001

Regular or 'heart-healthy' kind are really GOOD! Heart-healthy even lighter in texture which helps with initial (They're too heavy!) reactions from new eaters of Buckwheat. If the batter sits and works about 1-2 hours, the lighter they get! Our tasters could not tell the difference between 'heart-stoppers' & 'heart-healthy' batches.

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89 users found this review helpful

Reviewer:

MARYTMORRIS

Reviewed: May 23, 2002

This recipe was wonderful. My mom always fixed buckwheat pancakes when we were little and they were my absolute favorite! I had never found a good recipe until now. These were light and fluffy. I used Fat-Free Buttermilk, Promise Fat-Free butter, 1 Egg Beater and used Pam on the griddle. It turned out great and was then much less fattening.

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36 users found this review helpful

Reviewer:

MARIACARTER

Reviewed: Aug. 11, 2002

I had bought a bag of buckwheat flour on a recent trip to a mill. I wanted to try buckwheat pancakes because I'd never eaten them. My husband and I both loved the taste. However, they didn't rise like the regular pancakes I'm used to. I've since learned that the batter needs to sit for a while before using it. So, I'm anxious to try again. Next time, I'll make the batter the night before and keep in the refrigerator.

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143 users found this review helpful

Reviewer:

BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

Reviewed: Aug. 17, 2002

These are great pancakes - love the flavor, and they bake up nice and fluffy. My husband and I like a more pronounced buckwheat flavor, so I use only 2 tbsp. white flour, and use about 10 tbsp. (a little less than 3/4 cup) buckwheat flour. Thanks for this recipe!!

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26 users found this review helpful

Reviewer:

Amy

Reviewed: Sep. 8, 2002

These are really good. My whole family loved them. Best if you let the mix sit for a bit to make lighter, fluffier pancakes.

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105 users found this review helpful

Reviewer:

JWILSON14

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Jan. 20, 2003

Oh man, buckwheat pancakes really kick my bricks and these were no exception. I too let the batter sit for quite a while and they were excellent!!!! I had a craving for syrup today and this really hit the ol' spot. Thanks Jessica!

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4 users found this review helpful