Emily Scott
Have made the these a few times now. I usually add a teaspoon or two of vanilla (I have a vanilla habit!) and a tablespoon of brown sugar, but even with out the additions, this is a great recipe. I am a notorious pancake burner, but this recipe cooks beautifully on my cast iron skillet. The pancakes are fluffy but still hearty. My daughter (4) loves them with fresh fruit in the morning and they aren't so sweet that syrup and/or powdered sugar is overwhelming. We usually only eat a few at the time so I'm trying yo freeze some this go round and see how they are after being thawed. Will update with how successful this is!