Reviewed: Nov. 18, 2007

This gets 4 stars with the changes that I made. The changes I made were: used whole wheat flour instead of all-purpose, added cinnamon, added walnuts and added about a 1/4 tsp of salt. This was a very nutty, hearty, and delicious pancake but don't forget to add the salt to help bring out all the flavors otherwise it will be a very plain and boring pancake.

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9 users found this review helpful

Reviewer:

everydaycook

Cooking Level: Intermediate

Reviewed: Oct. 27, 2007

These pancakes were really delightful. I used wheat flour instead of all-purpose, and they still turned out great. We ate them with butter and preserves - yum. My husband (who doesn't really like pancakes) asked me to make these again before we were even finished with the meal :D *After many months of enjoying these, I think the best feature is how tasty they are without being sweet, which is my husband's complaint with most other pancakes...

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14 users found this review helpful

Reviewer:

Nicole Elhardt

Cooking Level: Intermediate

Home Town: Yucaipa, California, USA

Living In: Dearborn, Michigan, USA

Reviewed: Sep. 16, 2007

If I could rate this recipe higher, I would ! They were so tasty! My DH and I made these for breakfast for our family this morning and the end result was so good. We doubled the recipe and it made 11 pancakes (using 1/3 cup as a measuring tool). The only thing we changes was to use whole milk instead of buttermilk (we didn't have any on hand); we used 2 Tbsp of sugar and about 1/2 tsp salt. My DH suggested that next time we should use brown sugar for added flavour, and I agree. I also think that a bit of cinnamon would go a long way in this recipe. For an added twist, I expect that I will also add some mashed banana or raisins at some point when I make these again as I expect they will become a regular occurrence in our house. Thanks for a great recipe!

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Sep. 15, 2007

These pancakes had a nice light and fluffy texture. I like recipes that use buttermilk. The oats were a nice touch too. I used a little less butter. Easy to make!

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Reviewer:

What a Dish!

Cooking Level: Intermediate

Reviewed: Aug. 11, 2007

I made these pancakes substituting one pack of the Weight Control instant oatmeal in maple & brown sugar, eliminated the sugar, used 2% milk, and reduced to just two tablespoons of melted butter. The batter was thin at first but thickened nicely after resting for about 10 minutes. The pancakes were delicious! Moist, fluffy, and with a wonderful oatmeal flavor. Next time I think I will add 1/4 tsp of salt to balance the flavors, but overall this recipe's a keeper.

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Reviewer:

Brendles

Cooking Level: Intermediate

Reviewed: Jul. 24, 2007

Perfect! My kids did not even notice the oatmeal. This is a good way to help keep your heart healthy.

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Reviewer:

ThoseCrazySims

Cooking Level: Intermediate

Living In: Copperas Cove, Texas, USA

Reviewed: Jun. 3, 2007

I give them a five star because I used skim milk instead of buttermilk and at first the batter was very thin, but the pancakes turned out so fluffy! If they are fluffy with skim milk imagine what they'd be with buttermilk or whole milk. I added mashed banana to the batter and it was good, but I think I'll just have it was cut up banana on top. This is a keeper.

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68 users found this review helpful