Burygold, You nailed it! These are outstanding pancakes; the best I've ever made, too. I made them exactly as the recipe states. I keep a jar of vanilla sugar on hand, and used that for the sugar called for in the recipe. My husband just raved about them. Can't wait to try them with some banana's or chopped apples or blueberries added. Thanks for posting this recipe.

Reviewed On: Nov. 6, 2009

I made this because the overnight starter appealed to me. I like the more fermented flavor it gives to a loaf. I didn't have any whole wheat flour, so I used a combo of bread and all purpose. Based on other reviewers having to add more flour, I decided to decrease the water in the main dough to 1 cup and I added a tsp of honey. I still had to use an additional 1/2 cup of flour. The bread was wonderful and the flavor was certainly better than ones I've tried without the overnight starter. It rose beautifully, had a light, soft crumb and a nice crust. If I had used whole wheat flour, I probably would have added a Tbsp of molassas to deepen the color and add another layer of flavor to it. Good bread. I'll make this again. Thanks Stephen.

Reviewed On: Oct. 27, 2009

I'm so glad you didn't alter the name of this recipe, it helps those of us looking for old favorite recipes (that we've misplaced) online. (FYI - I first found this recipe published in the November 1976 BHG magazine and then again in March of 1986.) It has been a favorite in our family and loved by everyone, everywhere I've served it. The name is decieving, it is more like a thin sheetcake rather than like a bar cookie and was noted as such in the magazine. I do add ginger and cloves to it just to spice it up to my taste, but it's great as written too. It's a perfect fall dessert!

Reviewed On: Oct. 23, 2009