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Very tender and moist pancake recipe. They turned out perfectly - enjoyed by my 4 boys and husband. My new standard. I have made more than a dozen different pancake recipes over the years and this is definitely one of the best. The addition of sour cream is a brilliant unusual and secret ingredient. <br/>If you make big pancakes, make sure you take the extra time to cook them through after flipped. Personally, I like to use at least 1/2 whole wheat pastry flour (whole white wheat) plus vanilla (1 teaspoon) and sometimes a spice like cinnamon or nutmeg.

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SisRD February 03, 2014

The Best of the Best! I usually add a drizzle of vanilla to the batter. It's my only recipe for pancakes that I use because I almost never buy prepackaged mixes. Thanx!

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NVirginian March 19, 2011

I doubled the recipe and it made enough to satisfy 3 adults. Perfect. :)

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Lori Mama March 24, 2009

The flavor of these is fine, but there are problems. Batter came out too thick, had to add much more than 2tbs additional milk. I think that may be why they also take excessively long to cook. I've never had to cook pancakes on such high heat for so long. It's taking them forever to brown and the middles are undercooked. There are better recipes out there.

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afpeek_7876078 November 28, 2013

Yum. These were really good. Light and fluffy, just as the name suggests. I didn't have buttermilk so I added a tbsp of fresh lemon juice to 3/4 cup of milk and left out the extra 1/4 cup of regular milk that the recipe calls for (as recommended to do in the description box). I also whisked the egg white just a bit before mixing it with the "butttermilk," and added a splash of vanilla extract to the whole liquid mixture. Using my griddle at 375°F it took about 2 minutes for the pancake to cook on the first side and 3 minutes to cook on the next. Also, using a 1/4 cup measure, this recipe made six pancakes for me. So in the end, these came out perfect. I didn't give it 5 stars because I think these would come to a close second behind my old buttermilk pancake recipe, but I'm not sure. I will be trying them both side by side one day to know for sure. Anyway, thanks for this recipe! I truly enjoyed them.

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elisa1019 July 03, 2013

The search for a decent pancake ended when I found this recipe. Absolutely perfect! I've tried numerous recipes that turned out disappointing. These rise nicely without a baking powder after taste. The entire family loves it. Simply addicting. Another great recipe from CI.

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onedge April 27, 2011

Outstanding! I had no b'milk so used 2/3C yogurt and milk to make 1C plus 2 Tbls (too thick with just 1C), and I used half whole wheat flour. Even with my modifications these were the best I've ever had. Good ol' CI...thanks for posting this, Gillian!

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firefly68 November 22, 2009
Cook's Illustrated Light & Fluffy Pancakes