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"It really did take like white castle, but not as greasy. I didn't need to add salt to the meat. I think I'll have to try freezing next time. My only suggestion is that I think it should serve 6-8 instead of 4. That cuts the calorie count down considerably and my family was plenty happy with that size serving."
"I tripled this recipe using egg substitue instead of egg whites and adding a bit of splenda. They cook up just like regular pancakes, bubbles and all. While it does not taste quite like a pancake, it is very good. I would describe the taste more akin to french toast. Will definitely be making these again!"
"Seemed a bit chemically tasting to me, probably from the high amount of baking powder. It is an okay recipe and definitely makes very fluffy, tall pancakes - but won't be using it again."
"The fluffiest whole wheat pancakes I've ever had. I followed the recipe exactly. They are a bit eggier than normal pancakes, but absolutely delicious! We will be making these again and again."
"Very good. My first time cooking rabbit and I am sure it would have been good as chicken too. Great flavor just a little sweet. Made a very good sauce. Will make again."