This is my new "go-to" pancake recipe. I used about a cup of milk because I like my batter to be a little less thick and added 1 tsp. vanilla extract and 1 tsp. butter-flavored extract to the batter. Otherwise, I kept the ingredients the same and followed the directions exactly. I cooked them on an electric griddle at 350 degrees. I couldn't believe how light, fluffy, and moist they were -- like some from a favorite diner or restaurant. WOW!

Reviewed On: Aug. 21, 2011

These were great! I used 1 cup of natural peanut butter and 1 bag of mixed chocolate/peanut butter chips, but followed the rest of the recipe as is. Definitely moist and chewy, with a subtle peanut butter flavor! These will be a repeat, and I may add them to my holiday cookie list, too.

Reviewed On: Feb. 20, 2011

This was absolutely amazing. I followed the recipe ingredients pretty much exactly, except that I reduced the hot pepper sauce (I used Tabasco) to one tablespoon. For the Asian chile paste, I used Lee Kum Kee Chile Garlic Sauce, which I found in the international area of the supermarket. I marinated the shrimp with a cup of washed and sliced mushrooms for about a half hour, then I added the shrimp, mushrooms, and marinade to a pan with frozen stir fry vegetables and let everything cook for about a half hour. I served it over white rice. This is absolutely delicious and I'm definitely going to make it again.

Reviewed On: Jul. 28, 2010