Deborah Corsi
I liked it. I had a bit over a quarter cup of walnuts that I stirred in. Also only had whole wheat flour so used that. I added a tad more liquid because batter was pretty thick. They turned out light and tasty. So easy to whip these up for breakfast. I cooked leftover batter, cooled those cakes and popped them into the freezer for a future breakfast (warm in the oven or reheat in microwave for an even quicker meal).