Pancakes (Aunt Jemima Style)

From: Chef #297465

On Feb 27, 2006

Dissapointing. Watery batter. Pancakes fluffed a bit while baking but quickly lost volume once removed from pan. Finished product had displeasing smell and was slightly gummy. Vanilla or other flavor could help with taste, but not texture.

From: Chef #189263

On Feb 5, 2005

Very good! Made again with substitutions as follows: 2 c. white flour less 2 Tbsp, 1 cup wheat flour + 2 Tbsp wheat germ; 2 Tbsp white sugar & 1 Tbsp brown sugar; regular milk insteaad of soy as I didn't have any, and added 1 Tbsp of ground flax mixed w/3 Tbsp of water. Pancakes were light and delicious!

From: Vegans_Boyfriend

On Jan 22, 2004

Great pancakes! My son wanted pancakes one Sunday morning and I was out of eggs, so I tried these. He didn't know the difference. My Girlfriend is a Vegan and she loved these as well! I found the texture very nice, and they cooked the exact same as an egg-filled batter. All the frills without the eggs! Recommend. A bit of vanilla is nice too.

From: Anu

On Mar 20, 2002

I made a genuine error and used rice flour instead of white flour, and they still tasted fantastic and really light! I scaled down to 1 serving (yeilded 2 pancakes) and had to add an additional 1/4 cup of water because the batter was very thick, but that could be because of the rice flour. Topped them with applesauce for a great brunch! Next time I'll try this with some finely chopped fruit in the batter.