These pancakes are so fluffy and taste as delicious as they smell when they are cooking.
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We thought this was what a classic buttermilk pancake should taste like. I liked the fact that the recipe didn't call for butter or sugar(got to save on calories whenever possbile). They turned out nice and light. We'll be making these again. Thanks for posting.
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We loved these pancakes! The kids had me busy at the stove making a second batch, so they could have some more. We topped with fresh strawberries and syrup and topped with whipped cream. That may have been why they wanted more!
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These pancakes are yummy. The batter was a bit too thin but I got nice pancakes. I'm used to thick batter. I topped mine with maple syrup and a drizzle of homemade almond butter. Yummy! Made for Holiday tag
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One delicisous pancake is worth thirty boxes of cereal. Made for Everyday Is A Holiday.
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Nice, light batter cooks up into a light and fluffy pancake with great flavor. It took me a few tries to get the temperature right in the well-seasoned cast iron skillet, but the ugly first ones were delicious, too! My advice is minimal oil, moderate temperature, smallish pancakes, and allow longer cooking times; like other buttermilk recipes we've tried, there's a risk of doughy centers; but if you get it right, these are wonderful. Made for PAC, Fall 09.
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I haven't been able to find a great buttermilk pancake recipe in a long time and this one is awesome! The only thing I added was 1/4 cup of sugar as my husband likes his pancakes sweet. Since I didn't have any buttermilk, I made it by the given recipe and let batter sit as suggested by another reviewer. You will not be disappointed. Even our two year old was elated and he ate every bite which is rare. Thank you again for sharing this great recipe!
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VERY good. I have found that letting the batter rest for about 15-20 minutes before cooking causes the cakes to be even lighter and fluffier than using it right away. Also, don't over beat when mixing the batter. This is a keeper. Thank you. Cap'n Jack
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