Loved them! We used Kahlua. We didn't find these as overly sweet as some other reviewers suggested, but they are flavorful and don't need to be covered up with lots of syrup. Also the consistency was like a regular pancake, not thinner or like a crepe as I read in another review. I really enjoyed a breakfast sandwich I made the following day, using two warmed pancakes with fat free ricotta inside. Made for the March 2008 Coffee Photo Challenge.
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I made this recipe with no problems. I did pulse the pecans first so they may have been slightly finer than suggested. I also used mini chocolate chips and brandy extract. The pancakes are very sweet so wouldn't be part of a regular breakfast for us, but for an occasional splurge they were wonderful. Thank you for your entry in RSC #11.
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4 stars. What a unique idea! I enjoyed these as a snack/dessert. These make quite thin, moist pancakes, reminiscent of crepes but not as thin. Although I didn't have any, they'd be excellent with chocolate sauce! The morsels of chocolate chips here are delish. Thanks for such a unique treat. Reviewed for RSC #11.
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4-These were made for breakfast and served with maple syrup. They are a little sweet for our taste and probably would have better as a dessert with a fruit topping instead of the syrup. The pecans and chocolate chips were stirred into the batter. The recipe makes lots. More like 4 or 5 servings instead of the 2-3. I was a little concerned about the quantity of milk as the recipe said the batter would be thin; however, I only a little shy of using the 1 cup milk and had no problems with the batter. I served the leftovers with a berry topping and they were much better. Good luck in RSC #11.
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4 stars
I really liked these pancakes, but the rest of the family was not too keen on them as pancakes - they were much liked as a kind of soft, floppy cookie, though. The nuts seemed to be a no-no with everyone. Even though we all love nuts, no one wanted them in their breakfast. As the maker of this recipe, I found the batter too runny. My first batch had raggedy, uneven edges, and I think the liquid to flour ratio may be slightly off. Also, this batch never really cooked in the middle. I added a couple of tablespoonfuls of flour to the remaining batter (this is after I had removed 3/4 cup for my first batch) and that seemed to be just about right. The next batches were all lovely, fluffy and circular, with no raggedy edges. I really liked the taste of these and will make them again - just slightly more flour and no nuts. Good luck, chef.
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