Oatmeal Pancakes Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 13, 2007
I really liked the pancakes. Despite being made with 100% whole grains, they were light and fluffy. Tasted great too. I was out of wheat germ so I subbed oat bran. I also used canola oil. Now the syrup. I don't know what happened there but I messed it up somehow. The sugar, corn syrup and butter never really formed a liquid, just a mass of sugar that couldn't really be "stirred". I cooked it until golden brown anyway and then poured in the buttermilk. The result was wierd, like a thin sour/sugar syrup that was lumpy and separated. Not sure if it was supposed to be that way. So we just used regular maple syrup. Still 5 stars because the syrup thing might have been my fault, and the pancakes were delicious. Had this with 'Breakfast Sausage' from this site for dinner, and scrabled eggs. Loved it!
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Photo by What a Dish!

Cooking Level: Intermediate

Reviewed: Jan. 27, 2007
These pancakes are GREAT! They tasted so good I wept with joy. The buttermilk syrup was excellent. Gladys deserves a Nobel Peace Prize for posting this recipe.
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Photo by Brian the Kitchen Ninja

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jan. 1, 2007
So yummy! A keeper. We served this with homemade peach jam that I had on hand. The batter was so runny I added about 1/2 c. brown rice flour (white flour would have done the trick, too). They were still thin but that seemed to be the intent. Also, I didn't have buttermilk and subbed with water and regular milk. I will make these over and over again.
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Reviewed: Oct. 29, 2006
These were really good. My son and his friend said they were good and my son said they were the best I've made. Keep in mind, I only make whole wheat pancakes so that is what they are being compared to.
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