I am giving this five stars because it ended up being the perfect recipe for the problem that I had. There was no baking powder in the house! After researching substitutes for baking powder I used 1/4 tsp baking soda + 1/2 c buttermilk (which, amazingly, I had left over after making a batch of ranch dressing). Also used 1/2 tsp salt and 1/2 tsp baking soda instead of the full tsp of salt. Since I used the 1/2 cup buttermilk, I cut the regular milk to 1/2 c. And used melted butter instead of oil. Oils, other than peanut oil, in these types of recipes always taste like petroleum to me. And, I griddle in butter. Ended up with 12 approximately 3-1/2 " in diameter, slightly chewy (which, I love - I detest pancakes that crumble!), beautifully raised pancakes that did not have that baking powder taste (guess these are reasons why I am not particularly fond of biscuits). Sorry for the long review, but am thrilled, after all of these years, I can now make a pancake that I love.
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I am giving this five stars because it ended up being the perfect recipe for the problem that...