Seemed a bit chemically tasting to me, probably from the high amount of baking powder. It is an okay recipe and definitely makes very fluffy, tall pancakes - but won't be using it again.
Great pancakes. I used also Splenda but only 1/2 cup. I added a little bit more milk. They are very thick which I like. Thanks Pink Box :) Made for Cookbook tag game
These are the best pancakes I have ever made! I used splenda instead of sugar as my boyfriend is a diabetic and they turned out perfect and he loved them....Thank You for a great easy recipe I will only use this one from now on...
Quick as a flash, these this great tasting breakfast plate came together & we were very satisfied with the results ~ Very fluffy, thick & tasty, & wonderful both with some white corn syrup (I do love that stuff on pancakes) as well as with some thick homemade cherry sauce we still had in the frig! Thanks for sharing your recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
Glad I saw *Tink*'s note about the baking powder! Makes beautiful fluffy cakes. Tried the almond extract variation and used cherries over them. Excellent! Thnx for sharing your recipe, Pink Box. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
Nice, quick recipe that we enjoyed for Sunday breakfast. These pancakes do puff up nicely, although they were a bit heavier than we're used to. I think this is my fault, as I didn't see the note to sift the baking powder until it was too late. :( I would love to see that note just added to the first step so that sifting is done as a matter of fact. I'll definitely try out the almond & vanilla extracts in the future. You have some great variant ideas! :) Thanks for sharing your recipe with us, Pink Box! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0