The Most Incredible Pancake Bites Ever Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 27, 2008
My boyfriend and I were looking for a pancake recipe that didn't require eggs, and I happen to have soy milk, so this recipe was perfect! We made the pancakes quite a bit bigger than bite sized, and like the other reviews said to do, used a ton more soy milk then called for. They turned out great! Much tastier than plain pancake mix. I'll be sure to use this recipe again and again.
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Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Jul. 18, 2008
I wondered onto the site this morning looking for a way to jazz up my regular old pancakes and this recipe was just the trick! I left out the creamer, substituted skim milk for the soy and, like other had suggested, doubled the liquid ingredients. They were very yummy! Definitely had to watch them closely as they didn't bubble like regular pancakes do when they're ready to be flipped. Great recipe, will make again!
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Cooking Level: Intermediate

Home Town: Randolph, Kansas, USA
Living In: Wichita, Kansas, USA

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Reviewed: Jul. 1, 2007
These were very, very yummy. The kids loved them. DD said these are the best pancakes she's ever had. I found myself reaching for more than a couple and I am not a pancake fan. I used about 1/4 c. liquid hazelnut creamer since that's what I had, and added it to the milk in measuring. I did use significantly more milk than the recipe called for. For the cinnamon and sugar, I used them separately and estimated. I was heavy handed on the sugar. We will definitely make it again. Thank you!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Apr. 29, 2007
I just made these for breakfast for my two girls who both gobbled them up. After making a few changes they were really good. I halved the recipe by using one cup of pancake mix and the full amount of everything else. I did not have soy milk so I used regular and used ground cinnamon instead of cinnamon sugar. I would make these again.
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Cooking Level: Intermediate

Home Town: Warsaw, New York, USA
Living In: Bradenton, Florida, USA

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Reviewed: Mar. 14, 2004
Great recipe...these are a great breakfast treat! The only problem I found was the soy milk measurements...I had to put alot more than the 1/2 cup. But other than that this was a fabulous idea.
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Cooking Level: Intermediate

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Reviewed: Feb. 18, 2004
These were pretty tasty! I have never thought of using non-dairy creamed as a flavoring in the batter and it was really nice. I used Cinnamon Vanilla flavored creamer. I also did not have soy milk and used skim instead. I had to add an extra 1/4 cup of milk since the batter was way too thick (maybe this has something to do with my substitution). Not sure I'd use this exact recipe again but they were tasty.
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Cooking Level: Expert

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Reviewed: Dec. 2, 2003
Ok Jeff, these are realllly goood. The only reason i didn't give 5 stars was because the liquid portion is off. I halved the recipe and I had to add a lot more soy milk than called for to get to a consistency that was workable. Without this modification my batter was like cookie dough. I didn't have the vanilla powdered creamer but suppose it was accomodated for in the soy milk which was vanilla flavored. Thank you Jeff, I will definately make these again, perhaps trying a little cardamom
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Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA
Living In: Sarasota, Florida, USA

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