Not exact matches
They
taste very
eggy, much
more like french toast than pancakes.
They
tasted very
eggy (I even added a bit
more vanilla to avoid this) difficult to flip without breaking apart (no gluten) and had a very grainy texture.
My only dislike was the overly
eggy taste, which is fine for savoury pancakes, but I like mine with maple syrup so will try experimenting with less egg yolk and
more egg white.
it does
taste eggy with a texture that's
more like moist cake instead of typical normal bread (since no yeast is used).
I personally just tried this recipe and like it a bit better because it
tastes less
eggy and seems
more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.
They
tasted more like a pancake and the flour really toned down the
eggy taste.
I also grew up on corn pudding that my mother made, and while it
tasted nice, it definitely
tastes completely different than what I was expecting — much
more of a light
eggy texture and
taste than the sweet / creamy pudding I grew up on.
They
tasted very
eggy (I even added a bit
more vanilla to avoid this) difficult to flip without breaking apart (no gluten) and had a very grainy texture.