- Most Helpful
- Highest Rating
I found the original recipe to be rather bland. But, I had invested some of my homemade applesauce in it by the time I figured it out, so I was determined to fix it. I added a few pinches of salt to the batter as well as a finely chopped raw apple. When I poured the batter into my frying pan (less than a half cup per pancake rather than the whopping 3/4 cup the recipe instructs) I sprinkled it with a cinnamon/sugar mix I keep on hand before flipping it. (Aprox. 2 parts sugar and 1 part cinnamon.) Also, unless you're eating these for health reasons only and don't care about taste, don't skimp on oil in the pan even if it's nonstick: it's got to sizzle! The pancakes that crisped a little were the ones worth eating. Makes more than two generous servings!
These were delicious and filling, but note - I didn't make them exactly as printed. They'd probably be even better that way! I wasn't sure what was meant by "rolled oats" - the ones I have are steel-cut irish oats and would never work in a recipe like this, so I just used quick-cooking oats. I also used real eggs and skim milk and coarseground whole wheat flour. They came out very tasty, a little dry but I think the flour I used requires a little more liquid. 3/4 to 1 cup sized scoops of batter would have made pancakes the size of a dinner plate, so I used 1/2 cup each, and they were quite large. They are extremely filling, and could easily make 3 or 4 servings! I have a sweet tooth, so I topped mine with butter-flavored fat-free topping and a little Splenda.