*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe definitely has a few flaws. The first is that the ingredients list calls for an egg, but the egg is not referenced in the directions. I assume it should be slightly beaten, then added at the same time as the other wet ingredients.
The second problem is that the batter was VERY runny. 2 Tablespoons of vanilla seems like an awful lot. Perhaps this should have been 2 teaspoons? I've never seen a recipe that called for that much vanilla, so I'm guessing that's the source of the too-runny batter.
The pancakes did taste good. I'll probably make them again, but use much less vanilla, and perhaps add the milk gradually to achieve proper consistency.
light and fluffy even with replacing 1/2 the a-p flour with whole wheat. used egg beater,ff milk, and omitted the oil altogether. When I stirred everything up, I was a bit leary, as the batter was very thin. I let it sit for a few minutes for the w.w. to absorb more of the liquid. It still was very thin but went ahead and they puffed up beautifully. No sticking even with omitting the oil. I couldn't really taste the sugar but perhaps because it was a bit heavy on the salt side; would perhaps cut salt in half. I was brave and used 1 tbsp. of vanilla and it gave it a very nice flavor without being overwhelming. Buttermilk could easily replace the reg. milk if one wishes. Thanks for the quick and hearty breakfast recipe!
I loved this. Being a teacher and now having summer to spend with my 1 yr old I am always trying to find something to get him to eat his breakfast in the morning. We both ate this up right away. He was a little bit mad that I didn't make more. Will definately keep on file to use again. Thanks for the post.
As is I would have to give these 3 stars. However based on the reviewers comments and my own changes these were a five-star breakfast! I used only 1/2 C all-purpose flour and then subbed 1/2 C whole wheat flour. I also added 1/4 C of ground flaxseed meal. I also decreased the milk to only 3/4 C. I omitted the oil altogther used 1/4 C egg substitute to lighten things up and believe it or not I do think this requires the full 2 T of vanilla (which I thought was crazy at first but I started with 2 t and after tasting the batter I decided it needed a lot more...) and these turned out perfectly!
Very tasty, made the recipe as is. Remember standard rules of pancakes: do not overmix and let stand a few minutes before cooking to allow baking powder to puff up. Also, its usually better to add the fruit to the pancake after it is poured on the pan, it is much less soggy that way.
I'm a younger cook (13) and it always make me nervous trying recipes I've never tried before. I always tweak the recipies I find on this site a little bit, and I found with these that if you add 2 table spoons of regular sugar instead of brown, and 1 tablespoon and 1 teaspoon of vanilla, you get a much much better pancake! I also used about 1/2 cup more strawberries, and it made a big difference. I made small to medium sized pancakes, and it made about 20 of them, and my sister, who's a very picky eater, ate every one!!! I highly recommend this recipe!
I thought these pancakes were very good. Definitely not too much vanilla and my batter was not too thin. I made 12 pancakes and we will pop the leftovers in the toaster so they taste just as fresh as they did yesterday! Thank you!!!
They're definitely good. The pancakes were not thin at all. I had never tried strawberry pancakes and I'll definitely be making them again. I did adjust the recipe when I added the egg I made sure to beat it pretty well(helped the pancakes not be so thin?) 1/4 tp salt and 3 tb brown sugar(maybe 3.5 tb next time).