Reviews for Good Old Fashioned Pancakes
AWESOME! No more pancake mix in our house. Just as simple but ten times tastier. I add a little cinnamon.
Wow these are great! Light and fluffy. I doubled it and added a little pure vanilla extract. I will make these over and over, bye bye Bisquick!
This was a lot better than any baking mix pancakes. I'll use this again, thanks!
These are the best pancakes I ever made!! I also added blueberries and they were so delicious! If you have trouble making pancakes like me, this is the recipe for you. I'll be making them next weekend for sure!
These were wonderful!!! My husband absolutely loved them.
This has too much salt in it (and please dont use salted butter that would be bad). I added vanilla, but would up it to 1 tbsp or more next time, and also cut it back to 1/4 to 1/2 tsp of salt. I had to add a tad more milk as it was super thick. Will add a bit more sugar next time too, maybe 5 tsp instead of f 1 tbsp. Pretty good tho..
I have been addicted to the boxed pancake mix for years, but not anymore! This recipe was every bit as easy as the box mixes and MUCH better. Turned out light and fluffy and delicious. Cooked faster than what I was used to. Thanks for sharing!
These are so good! We put half whole wheat flour in, but that's just so they're a tad healthier. These pancakes are phenomenal, and have replaced our old favorite recipe.
It's funny how something as simple as a good pancake recipe can be so elusive. I've tried many, but the end result is always a heavy pancake. After trying this particular mix, I was a little worried that the batter was too think (again) and the pancakes would be terrible as usual. But I couldn't have been more surprised at how incredibly light and fluffy and delicious they were. I cooked up some raspberries in a small pot and added them with the syrup and a little whip cream, and my eyes were literally rolling into the back of my head (because of the pleasure I think, but it may also have been caused by a small stroke). Whatever the case I'm fine now, thanks. And the pancakes were incredible.
I was looking for a new pancake recipe as the one I make from memory was getting dull. This recipe really fit the bill and my family loves it! At first I thought it called for way too much baking powder but it wasn't bitter at all - the cakes were so fluffy and had a wonderful texture. The melted butter added a lovely flavor and the batter was definitely thicker than my traditional memory pancakes. My only modification is that I added vanilla because I love it and it was yummy. I also made them slightly-less-healthy and put a small amount of oil in the pan between batches so all of the cakes had nice crispy edges. I doubled the batch and made a bunch of silver-dollar sized cakes, which I then froze. They are perfect for quick school day breakfasts as I can just put them in the toaster oven! Delicious!
i was surprised how easy these were. i used half whole wheat flower and half white i also added some cinnamin.. i think thats what made them so good. oh, and hte confectioners sugar on top too.
Very good. I always add nutmeg, cinnamon and wheat germ. Adds some flavor as I dislike syrup.
I thought these pancakes were just so-so, but my fiancé thought they were excellent. I doubled the recipe, adding a splash of vanilla, lowered the salt to 3/4 tsp, used 4tsp of baking powder, and I warmed the milk up before adding it to the dry ingrediants. Thanks for sharing
im sorry to say that it was wayyyyy too salty ,i forgot the too much baking powder would be salty and then there is the extra teaspoon of salt ,i suggest not using as much salty or baking poweder but thanx for the efforts though
Myself my husband and my son give 6 thumbs up on your recipe...Best pancakes i've had in years...Remind me of the pancakes my grandma made
Growing up I hated homemade pancakes. The ones I had always tasted oily and rubbery. As an adult the only pancakes I ever ate were the boxed types. When my boyfriends son asked me to make pancakes because he wasn't pleased with the boxed choc-chip pancakes I had made for him I decided to search for a recipe. I found this one and I'm never going to buy boxed pancakes again. I followed the recipe but used just 1/2 teaspoon salt and 1 teaspoon vanilla. I didn't get full thumbs up from my boyfriends son since he felt they were not sweet enough but when I tasted them i thought they were just wonderful with a little maple syrup. If you are not going to use syrup I suggest you add more sugar. Also if you want really fluffy pancakes make them the night before and store in the fridege. Don't stir the mixture after that just scoop into pan. GREAT RECIPE!!!!
This has been our go to pancake recipe for some time now. Finally getting around to reviewing it...no changes necessary to this one. These are excellent pancakes! I had some buttermilk on hand today and decided to use it in place of the milk. The buttermilk made the batter way too thick and did not improve the flavor. Actually had to add some regular milk to thin it to the proper consistency. Tip...stick to regular milk and use your buttermilk for something else.
When reading the reviews i was really excited about making these. After making them i changed my mind. I added the vanilla like others suggested but they still turned out bland and flat. I will not be making them again.
The batter was way to thick, I like thin pancakes.
I have been making these pancakes since I got married 6 months ago. My husband likes these. He likes them with chocolate chips. I like them just plain. What I do is warm the milk up a little bit so its not cold right out of the fridge. I also sift the dry ingridients into the wet ones. I dont know if it makes a diffrence but to me it does. But they are good pancakes.
The best ever, I agree with why miss up a awesome recipe, it's simple and just easy to work with and remember as well. I use this at every event I fix breakfast and everyone's asking wow I I have the recipe and how easy it was, then it's screw box junk
It really DOES help if your ingredients are room temperature/warm. I only successfully made these pancakes the first two times I made them, and just this morning! The other two times I made these it produced a very thick batter, and I was left wondering WHY?! I would keep adding milk to thin it down and it would just make a very sad pancake in the end. Not very tasty, and it would BURN so fast. Microwave your milk if you're in a hurry. Not TOO hot, warm at the most. Melt your butter, crack your egg and scramble it a bit. I feel that helps it come to room temp faster. That's probably not a fact, but I feel it helps when I'm in a hurry. Have a nice hot griddle or pan. These babies cook fast and without being soupy at the top (which I dread) when you try to flip them. They turn out beautiful. I used a large serving spoon and ended up with 11 medium sized pancakes. If you make smaller ones you'll produce much more (of course). But I can see where it'd make roughly 8 pancakes (not servings) if I were to pour more heavily for each cake. Also, I use kosher salt and salted butter and they don't turn out as salty as I think it would if it were regular salt. I would halve the salt if you're using salted butter and are using regular iodized salt. I've got this badboy memorized and will be using it as my go to for a long time! Just, next time I'll have everything room temp before hand ;)
If you like the taste of the ocean you will LOVE these. Maybe if you halfed the backing powder and the salt this recipe might be okay. Might.
Woah, WAY too salty! I would definitely cut back on the salt, haven't tried it with cutting back, but we had to throw our batch away because it was SO salty!! :(
These came out light and fluffy. They would be perfect except for the salt. I think the amount of salt called for is way too much. I didn't read the reviews first, taking this straight out of the All Recipes cookbook. Next time I will definitely cut the salt down to 1/2 because they are too salty to eat as is.
This is the worst pancake recipe I've ever made. But based on the great reviews, I wonder if I did something wrong. These were so thick that I needed to add more milk to the recipe to be able to scoop out the batter.
I can't even begin to describe how delicious and easy these were. DON'T CHANGE THE RECIPE, it's perfect as is. Just be sure to sift your dry ingredients, blend your wet and gently mix them together until just moist (still will be lumps) and refrigerate for 10-20 mins. Using a 1/4 cup scoop made 8 perfectly fluffy and delilcious pancakes!! I've never made homemade pancakes before and these were a home run with my husband!! THANK YOU for a great recipe!!!!!
Absolutely amazing. There isn't anything I would change .. they turned out perfectly!
Absolutely perfect batter! They were delicious! Thank you for sharing this recipe!
I have made this recipe many ways. I have a child with allergies so I had to switch alot .... They are wonderful. I guess you could call them vegan when I change....I've used soy milk (vanilla),or rice milk (vanilla), changed some of the flour to spelt flour, used smart balance light instead of butter (NOT Melted), and used egg replacer (with the soy or rice milk-not water) instead of eggs. Also, Used about 2 to 3 Tablespoons of organic sugar (using your own desired taste). I have tripled and even made more of these at once. If using more than a double batch DO NOT use more than 2 teaspoons of salt. My family loves these.
My family really likes this recipe. I add more milk though to make a thinner batter, so it cooks more even and fast, must be becouse of our altitude.
Needed a quick, last minute recipe for pancakes one morning and due to it's high reviews I chose this one. The reviews don't lie. If you remember not to overmix the pancake batter you will get very light and fluffy pancakes.
Delicious! And so easy to make!
This did not work well for me. The batter was far too thick and very salty. A waste of time and ingredients to be honest - will not make these again.
Perfect except I added vanilla and extra sugar
These pancakes are yummy! They have a really good, I'm not even sure how to say it...kind of buttery, savory taste. I've made them twice now, the first time I left out some salt and added a little vanilla and cinnamon. The second time I left all the salt in and added no vanilla but more cinnamon. Both times the pancakes were really good...I guess you can pretty much add whatever you want and it still tastes good!
These were some of the BEST pancakes I've ever had, and I know my pancakes!! I didn't have a teaspoon measurer, so I wound up using 3/4 of a tablespoon of baking powder instead of the 3 teaspoons, and they were PERFECT tasting. Also, when I went to scoop the batter, I noticed it was rising and becoming quite biscuit-batter-like, so I added probably another 3/4 cup of milk to thin it out, and it worked great. I also added a few drops of vanilla, probably about 3/4 teaspoon. Also, I kept the pan well greased with crisco re-greasing in between every other batch or so. YUMMY! They were a complete success. Can't believe I used Bisquick for so many years, these are better, cheaper, and just as easy!!
Good basic recipe
I was a little nervous about trying these because my husband is the Pancake Maker Supreme at our house, but I knew it was OK when he said "Wow these are great" with his first bite. They are so much more flavorful than any mix we've ever tried, and I prefer them to restaurant pancakes because their texture is light, not cakey. I cut the salt to a heaping 1/2 teaspoon, I still thought they were a little salty. Maybe the recipe was written when unsalted butter was the norm. Overall, this is an excellent recipe! Update 3/4/06 - The flavor of this recipe is awesome - I made waffles today using less milk to make it thicker for waffle batter and added 1 teaspoon vanilla; I also cut the salt back to a heaping 1/4 teaspoon, and it was just right. The waffles were delicious. I'm even using the leftover batter to make some homemade bread. Great recipe!
Yum! Great flavor.
Very nice pancakes. I never tasted them plain - but they looked good. I added some unsalted creamery butter and 100% maple syrup and they were lovely.
These were excellent! The baking powder made them very light and fluffy. I added another tablespoon of sugar and a dash of vanilla because I like them a little sweeter, but that's just personal taste. I especially like that I have all the ingredients in my pantry so I can make them anytime. Try this recipe, it's delicious and easy.
Living in a new place, I don't have all of the typical grocery stock that a settled-in person would. Pancake mix has been on my list to get, but I have a love-hate relationship with it. Homemade, if it turns out right haha, tastes 100x better. I tried this recipe out this morning and I don't think I'll ever go back to the premixed stuff. I sifted twice to make it fluffier and that's exactly how they turned out. Fluffy and delicious! This one's going down in the recipe book!
I made these pancakes acording to the recipe, and I have to say these pancake were not very good. They had no flavor and the taste just like flour. So after making the first batch of pancakes, I had to modify the recipe a little. So I use 1/2 cup sour cream, 1 tsp vanilla and 1 tbsp lemon juice. I wouldn't make these Old Fashioned Pancakes again. I will buy my Hungry Jack Pancake mix and I buy the one that says "just had water". I had 1 tbsp sugar, 1/2 cup sour cream, 1tsp vanilla, 1 tbsp lemon juice, 1 egg and I use milk instead of the water. They come out very good all the time.
These are sensational. I reduced the salt to 1/2 tsp.; used 2 tbsp of sugar; and 1 tsp of vanilla extract. These pancakes are so much better than any pancakes you'd find at a restaurant. Also, I didn't bother buttering/greasing the pan because the butter was already in the batter. No sticking. I highly recommend these pancakes.
When I ran out of pancake mix, I needed an easy recipe from scratch. This one was perfect. My whole family enjoyed it.
Seriously... one teaspoon of salt??? I followed the directions to a T for this recipe and the pancakes were as salty as pretzels. I am baffled by all of these four and five star reviews.
They were very good. We used cinnamon instead of vanilla extract as we were out, but they still turned out nicely. We also used a blender to mix them.
Butter needs to be UNSALTED please indicate this in the recipe! Other than that the recipe was good but when I used regular butter it came to be waaaay to salty. Next time I make this I will use unsalted butter.
Good, but not stellar. The best pancakes are always made with buttermilk or sour milk to achieve maximum tenderness and flavor. Truck Stop Buttermilk Pancakes on this site is much better. That said, they're dependable and won't disappoint. But to dazzle 'em with your kitchen prowess, sour that milk up (1 Tb vinegar or lemon juice, add milk to make 1 cup, allow to rest at room temp 10 min, or zap for 20 seconds in the micro) before you use it in pancakes. Add 1/2 tsp soda when using buttermilk or sour milk to neutralize the acidic taste.
Did not like this recipe at all. Too salty and did not pour easily. You would need to make many adjustments to make it good. Sorry to be so honest. Not for our family.
After reading some of the negative reviews, I must comment on the lack of fairness--how can someone say a recipe is bad when they changed several ingredients? For example, one review stated that they used 3 tbs. baking soda, but this recipe does not call for soda. There is a big difference between baking soda and baking powder! As for this recipe, these are definitely the best pancakes I have ever made--very fluffy and light, they held fresh blueberries much better than most. The recipe was very easy and quick, with no special ingredients.
Aunt Jemima in a box is good old fashioned pancakes; this was way too thick and gooey. I added more milk and chocolate chips to make it edible but I definitely won't be using this recipe again.
This was the first time I've made pancakes and they came out just great!! I even put blueberries in one batch and chocolate chips in another! I did find them the tiniest bit salty so next time I will cut the salt in half. But other than that, this recipe is SO EASY and WONDERFUL!!
good. worth making again, but I had to add more milk to thin out batter a bit. also added blueberries, and replaced 1/2 c of whole wheat flour (then 1 c. flour) to total the 1 1/2 c. very good. : )
I was a bit skeptical when I saw how thick these pancakes were, expecting them to be heavy and dense but they weren't at all. Light, fluffy and delicious is all I can say! I used home-made buttermilk (1 Tbsp lemon juice in one cup milk, let sit 5 min) but didn't change anything else. These should definitely be made on a griddle because I had some trouble getting them to cook through without burning them on my regular stainless pan. I will invest in a griddle because these pancakes are awesome and I will make them again. I also added fresh blueberries..I coated them with a little flour before adding to the batter and folded them in carefully. That way they don't turn the batter blue..works for all types of batters with fresh fruit!
OMG!!! this is soo good. I was using another recipe from the site that called for buttermilk (which I almost never have) so I was looking for a recipe that didn't call for it. I made this and tried it right away. Had them for dinner and they are truly the best pancakes I've ever had!. I follow the other reviewers and decreased the salt, increased the milk, added vanilla and I also added an extra tbsp of sugar. SO GOOD!
Absolutely delicious!! Very deserving of all 5 stars. I added a splash of vanilla extract and used 1/2 a cup of brown sugar since I wasn't planning on using syrup with these. These turned out so nice and light...better than IHOP's. I believe I got about 10 out of one batch and snacked on the left-overs throughout the day. They were terrific. I've already passed this recipe on to a family member who's making it this weekend. Perfect pancakes Verona. Many thanks.
This is a nice recipe that's really easy and quick to make, and I especially liked the fact that it needed very simple ingredients. The serving size seems really off though. I ended up with 4 medium sized pancakes. Those pancakes need to be tiny if you want 8 servings! The batter was a bit too thick for my liking; it wouldn't even pour out of the bowl, and they weren't fluffy like I had hoped. It was too dense for my liking, and 1 teaspoon of salt was definitely too much as well. The pancakes still came out alright but nothing spectacular and there are probably better recipes out there.
The batter was way too thick. I added milk and water to thin it. The taste was good and I will use it again with the added liquid.
This is such a great basic pancake recipe! My family loves it, and I make them at least twice a week. No more bisquick for us! I did take the advice of other users and added another tablespoon of sugar and a tsp of vanilla.
My very picky daughter and her equally picky friend at almost all of them. Next time I'll have to double the recipe!
This batter turned out like a wet bread dough and was a nightmare to flip. It was also not pourable so I had to use a gravy ladle to get it into the pan. For years my family has been enjoying the pancakes made from a different recipe on this site: "Todd's Famous Blueberry Pancakes"" which is just a fantastic basic pancake recipe that you can add anything to or leave as is. It is FAR superior to this recipe in every way, especially in ease of pouring, flipping, and in taste. Plus, it uses less baking powder and less flour but still yeilds a very nice, thick pancake. Try out Todd's recipe and I bet you won't be using this one anymore.
Just tried it this mornong for breakfast! Didn't change a thing and they were great! Another keeper :)
Great fluffy texture. Good taste. Not as sweet-tasting as boxed pancake mix. I reduced the salt like the other posters said to and increased the milk a tad because the pancakes were a little thick for my palate. I cooked them over medium heat and they browned a little too much, so I would suggest watching your temp on your burner to catch that perfect "golden" cake. I will coninue to use my boxed mix, but if I ever run out, then this will be the recipe I use for certain.
Way to much backing powder. Sour after taste that just won't leave. Those who are rating this recipe high surely must not be using 3 1/2 teaspons (1 1/3 tablespoons) of baking powder.
I did not care for this recipe.
They tasted just like baking powder. I thought I would give it a shot even after reading the reviews of others stating too much powder, but all of those reviews are true. I am amazed that this recipe had so many good reviews.
This is the very best! Like the other reviewers, I added some vanilla. The first time I made these they were "white" not golden. Think because I used baking soda instead of baking powder. Now, I have the perfect color pankcake. When I remember, I get the buttermilk to make these with. I usually double the recipe, and freeze the leftovers. Works out great!!!
very good pancakes!!
I guess I'm rating BREEZE's review more... beware of the error in her post. That Breeze review accidentally stated to use 4 TBS baking soda, instead of 4 tsps. The review gave me the confidence to use the recipe while guests were here, and the pancakes tasted like baking soda and nothing else. Ruined my morning. No one could eat. 9/29/07 - the day of this post.
I liked the pancakes very much and my kids liked them also. I will definitely put this recipe in my recipe box for futher use.
Tried to cook this recipe, but it came out as a complete disaster. The batter was way too thick, and I had so much trouble even scooping it into the pan. They were very thick and overall hard to make. Add more liquid to them next time.
I use 3/4 ts salt and add 1 ts vanilla like the others, but i also add pumpkin pie spice seasoning and cinnamon! About 1/2 to 1 ts and it makes them even better! Also, adding some chocolate chips to the batter is a nice touch too. LOVE these pancakes! They laugh in the face of bisquick!
This is the first from scratch pancake recipe that the entire family liked. The pancakes freeze beautifully as well.
Yummy. The only thing was that the batter was too thick as written. I had to add a little more milk to have a good consistency. This is a great pancake recipe base. The add-in possibilities are endless! Thank you.
Threw these together for dinner tonight with ingredients from the pantry. Perfectly fluffy on the inside and crispy on the edges. I added a splash of vanilla extract. One batch made about 10 pancakes using a 1/4 cup measure.
I followed the recipe but also added 1/2 tsp of cinnamon. They were perfect!!!
People were coming for last-minute brunch and I had nothing good to feed them, so I quickly sent google on a mission to find pancake recipes. This came up and I had rave reviews. guests said they were the best pancakes they ever ate I will never experiment with another recipe. This is IT for me.
This was not my best recipe experience. I found that the batter was too thick and I needed to add additional milk (maybe using an extra large egg would have helped too). I also started out with my griddle at 350^ and that was too hot (I thought), the batter was so thick that it was cooking before it would spread...I then turned the griddle to 300^ and with thinning the batter had better luck. When I initially read the recipe I thought it called for an awful lot of baking powder and I was correct once we tried the pancakes, there was a distinctive baking powder taste (Yuck)! If I try this recipe again I will definately cut back the baking powder (maybe 2 1/2-3 tsp.), yes they may not be as fluffy, but at least we won't have that after-taste. Neither my husband or my daughter (who loves pancakes) could finish their pancakes. Rated it 2 stars because I had all the ingredients in the cupboard and I think the recipe could be modified with success.
super delicious! super easy! i didn't have butter, so i subtitute it with vegetable oil. still it turned out soooo incredibly good. the recipe made big 4, instead of 8.
Thank you so much for the recipe. It was super good!
This recipe yields very full and fluffy pancakes. The only problem I had was the salt content; when measuring, I did a scant tsp in combination with regular butter. If this is a mistake any one's made, please remember that reg butter is already very salty, so reduce the salt to no more than 1/2 tsp, even 1/4 tsp (or a fat pinch/dash) will do. As long as there is some salt in the recipe, it will suffice. I've got the rest of the batch of batter I made this morning and only 3 pancakes were made of it. I don't know what I'm going to do with it, but I certainly do not want to waste anything. *2011 AMENDMENT*: i've updated this recipe to make it a tad healthier. i added about 1/2 c butter milk to the 1 1/14 c milk, heated that up in the microwave until just above room temp and stirred the mix to re-combine. For extra fiber, I added 1/4 lb (1.5 tiny) sweet potatoes, well mashed, that i beat the eggs into. When that was well combined, I added the buttermilk/milk mixture and sifted in the dry ingredients. For the dry, I used 1/2 cup of whole wheat flour and 1 c a/p flour sifted with the baking powder and sugar. used salted butter and completely omitted the salt. All combined, I let sit for about 10 minutes until air bubbles came to the surface while my cast iron got good and hot. I make little mini pancakes for my kiddos, and i got about 20 little ones with this recipe, most of which went into my fridge for a quick and easy reheatable breakfast.
Been searching for a recipe that tastes like Grampa`s pancakes for 8 years and nothing has come close but these! Kids loved them, They are going to be a hit in my house for many years to come, thank you, The Hayes Family.
This was a great recipe. It was my first time ever making pancakes from scratch and I truly enjoyed it. I am more of a fan of thin pancakes so I add more milk to the recipe and it came out great. Thanks for such an easy and basic recipe.
Next time I will cut salt by 1/4 tsp AT LEAST and increase sugar by 1/2 Tbsp. Very fluffy. Very Nice. I will never need to buy the boxed stuff ever again. YIPPEE!
Nice and fluffy! I think the perfect base recipe for adding chunks (fruit, sweets, nuts). Thick batter, thus perfect for adding juicy fruits.
I made the recipe as written. Cooked at a higher temperature. They turned out fluffy and delicious. Would definitely make again. The recipe made 10 medium size pancakes, so would only serve 4 of my family.
I followed previous suggestions and reduced the salt to 3/4 tsp. and added 1 tsp of vanilla. Sifting twice is a must if you want big, fluffy pancakes. I'll never use a mix again - this is a keeper.
This is so easy! It amazes me that people are too lazy to take 5 min and mix their own ingredients in a bowl for a far superior pancake. Great recipe! It's on my favorites!
This is the only pancake recipe I use! I added a little bit more milk cause I like it runny (this recipe its thick), vanilla, and if I don't feel like melting butter I just use oil, still tastes just as great. To ppl who say its too much salt, don't use a heaping teaspoon, level the spoon out. Don't read the reviews any further, give this recipe a try.....you will not be disappointed!
These are the best pancakes ever!! They are light and fluffy and taste great. They are also so easy to make! I don't need to look any further! Thank you for this recipe! Updated 9/26/15: I've since added 1tsp vanilla extract to the recipe and now this perfect pancake recipe is even more perfect!
Excellent recipe!! I followed the recipe, except I added a little bit of cinnamon, about 1 tsp of vanilla, and an additional 1/4 cup of milk. My kids devoured them!! No more mixes for me!!Thank you for sharing this wonderful recipe!!
I'm embarrassed that I always used a box mix before. This was easy, cheap and very tasty! My 3 year old gobbled these up and she usually doesn't eat her pancakes! No more box mix for me!
I love this recipe as is but I have also made changes due to lack of ingredients and that worked too. I was out of butter once and used canola oil instead and they still turned out great. For those of you that like your pancakes that perfect brown color you see at restaurants, make sure your griddle is hot before you pour the batter, but not so hot it burns. (Medium works great on my stove) Wait until the top is covered with bubbles and they start popping all over and the edges start to look dry. Flip only once if possible. I use a cast iron skillet and cook one at a time and keep them warm in the oven set at 250 degrees. Once the bach is done, serve 'em up with hot syrup and butter.
This is the only pancake recipe I will ever use again. Very simple, and the pancakes come out fluffy and perfect.
I love this recipe! It is so easy and fun to make. I ran out of pancake batter and my sister told me to go look online for a recipe instead of wasting my money at the store. The pancakes had a little to much salt. Other than that these are even better than hotel pancakes, thank you SOOOOOOOOOOOO much! :)
These are really good! My girls all love them. Much better than the box I was using! They freeze well too. I lay them out on a cookie sheet in single layers then when they are frozen throw them into a baggie. Great for a quick morning b-fast. I do add 1 T of vanilla extract to the batter. thanks for a great recipe!
OMG, they were salty and had a terrible flavor. Please if the recipe needs to be modified, please someone let me know.