I was not very impressed with this pancake recipe. Even after sifting the dry ingredients, the pancakes came out too dense. Thick pancakes are good, but not when they could be used as paperweights.

Reviewed On: Jun. 8, 2009

This was delicious, if not a lot of work. The only changes we made were adding cayenne pepper and garam masala to the breading mixture. I think the dish would do well with some sort of chili-lime sauce, but all in all the various flavors blended wonderfully.

Reviewed On: Jun. 8, 2009

Like others have suggested, I used 3 cans low-sodium beef broth in place of water, omitted the salt, used garlic powder instead of garlic salt, and used two packets of Italian seasoning. I also used chuck roast instead of rump roast. I shredded the meat an hour before it was time to eat and let it simmer in the broth. We served the beef on toasted kaiser and hoagie rolls, topped with provolone cheese.

Reviewed On: Jun. 8, 2009