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on February 03, 2013
As the intro states, I, too, was intrigued by the concept of pancakes without flour. These are very moist and flavorful, and do resemble pumpkin pie filling a bit in texture. The tips to grease the pan well and be careful in flipping (love the "sloppy omelette" description - very true) are key. Also, I tend to make large pancakes - no little silver dollars here - and I found it easier to reduce the size of the pancakes to facilitate the flipping process. Thanks for sharing! Made for Best of '12 tag.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 25, 2012
I remember a few years ago when the DS, and I went to a national chain restaurant to have pumpkin pancakes. These pancakes outscored them by far. Very easy to make, and had no issues during the preparation. The pumpkin was enough, but not overpowering. I did melt some butter, and added some cinnamon, ( 1/2 teaspoon), which to us was enough. Made for PRMR tag, made for a nice addition to breakfast.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 13, 2012
I just made this and my family loved them! I will follow the recipe closer next time though... I think I put in a bit too much pumpkin but they still turned out great. They take a little longer to cook but they are worth wait! I made a few with mini chocolate chips and they were a nice addition.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (229 g)
Servings Per Recipe: 2