Original recipe yields 7 servings
Based on a 2,000 calorie diet
I've been tweaking this recipe for our own use. I started by adding blue berries and have taken off with it. With more batches, I have learned not to stir down the batter too much in the morni...
These were "ok" pancakes. They did have some good flavor to them, a light hint of yeast/sourdough flavor. The batter came out very thick and almost dough-like. Next time I'll cut the flour to...
I like these a bit thinner. They have a crunch missing from other pancakes and they are nearer to gaufres/belgian waffles. Cook longer with less heat to achieve this. Very tasty!
These are really quick for weekday mornings. They come out tasty too, but might benefit from the addition of some blueberries or something.
Great pancakes! I changed the flour to whole wheat flour, the sugar to agave syrup, and used soy milk. I let these rise for an hour instead of overnight. I needed to add more soy milk, but I ...
These were good and I enjoyed them. They were almost too yeasty for me, but they were still good. I used a little whole wehat flour and served with real maple syrup.
This dough came out really thick. I had a little trouble transfering the dough from my spoon to the griddle. They came out okay, the flavor was different. I think if I were to make this again, I...
These are edible, but thick and rubbery. They don't taste like the yummy, thin yeast pancakes from a famous restaurant.
Fantastic, I just didn't use the cinnamon, but the brown up so nice and are great!