Krispy

I've made these pancakes many, many times over the last ten years, and everyone I've made them for have declared them to be the best they've had (except one person who basically hates everyone's pancakes except his dad's, but even he admitted mine were "pretty good"--his dad makes Bisquick pancakes and definitely makes the batter far too thin, resulting in flat, dense pancakes--ga-ross!). Here's how I turn these four-star pancakes into five-star pancakes: 1) Add a healthy dose of vanilla. Pancakes without vanilla are just a little sad. 2) Increase the sugar by a half tablespoon when you plan to serve them with a topping other than syrup; if serving with syrup, reduce the sugar by a half tablespoon. 3) That vinegar-and-milk trick is really neat, and great if you don't keep buttermilk on hand, but if you are planning ahead, get the buttermilk! You may need to add a small splash of water or milk if you go for real buttermilk, but otherwise you can just sub the same amount of buttermilk as milk and vinegar. 4) They're called pancakes for a reason. The batter should be THICK, like cake batter. It may not spread that well. You may have to help it spread in the skillet. That's how you get fluffy and beautiful pancakes. If you have thin batter, toss it out and start over. To ensure THICK batter, do not over-mix your batter (lumps are okay), and only mix your wet and dry ingredients just before you start pouring them in the pan.

These are a good, mild gingerbread flavor that most people will enjoy; however, I found the dough a bit dry and difficult to roll, as it kept cracking. My "ninjabread men" look and smell quite tasty, and the dough kept disappearing into my mouth while I was working. Thanks!

This is truly delicious. Don't mess with it. It's simple and good.

Can I give this more stars? It's perfect as written! The second time I made it I added a half cup of unsweetened cocoa and it was amazingly delicious. So easy and quick to prepare. The hardest part is waiting for it to cool long enough to not burn your tongue when you eat it. And as the recipe contributor said, it's even better on Day 2. I gave a ton of these out as gifts on Thanksgiving and everyone raved and raved about how good it was. Perfection. Thanks so much. I will be using this year after year. (Update: I have been using this recipe for a solid four years now, and I have ALWAYS received requests for more loaves from anyone who receives one.)

I made this recipe as-is for Thanksgiving and it was delicious. I had no trouble with it at all. :) Thanks a bunch!