It had a great deal of potential, though I added too much salt. I allowed the milk, egg and flour mixture to equilibrate to room temperature (for approximately 1 hour) as suggested in previous reviews, and due to my cooking ignorance, added 1 teaspoon of salt which was much too much! In retrospect perhaps I should have realized this, as I only prepared enough batter for 6 servings. In the future, I will use 1/2 teaspoon of salt or less. In addition, the overall cooking time was approximately 25 minutes. Also, I used whole wheat flour and olive oil in lieu of all purpose flour and vegetable oil.

Reviewed On: Aug. 4, 2009