My dad was a Marine who spent a good bit of time in Germany. He fixed this a lot when I was a child and this recipe was the perfect recreation of those memories. A wonderful, tasty, and above all else SIMPLE dish.

Reviewed On: Aug. 27, 2009

For those looking into a nice fondant with everday ingredients, you have found it. I am aware of the reviews as I read almost 10 pages before I nervously gave this a try. I think that patience is the key as well as awareness of texture. I think silky playdough is the best way to describe the ideal texture. You need to keep in mind that you are adding sugar when you roll it out and that you can “dull” the finish with even more sugar……if you feel the need, so if it could use more, it's ok, it will get it in later steps. If you do add too much sugar, splash a little extra corn syrup to thin it out. If you’ve added an extra pound of sugar, try a quarter cup of extra fat and keep playing with ratios. The secret here is to keep track of what you are adding so you can use the original recipe as a guage to know where you are as far as proportion goes. Humidity, patience, common sense and ego all play a part in your success with this recipe. Cooking is a science, literally. This would be an extremely tedious recipe to use for a wedding cake or anything large and intricate, but if you are willing to make pieces ahead and let them dry (think buttermints), and give your finished product plenty of TLC this is do-able (and far tastier, which is the point right?) My hubby’s birthday is tomorrow, and I now know I don’t have the time to do what I wanted to do….but next b-day, I know to start a week or so ahead so I can dry my little men and chainsaws out. Anything you want to hold a 3-D shap

Reviewed On: Mar. 13, 2009

I gave this 5 stars because it is truly an amazing basic recipe. I have twisted and turned it in many directions (so much that I will list them as different recipes later)but have only been motivated to do so because I have discovered the perfect base on which to build (and they are darn good plain like this). I do think sifting the flour is a good idea. I don't own a sifter, but have found stirring and "fluffing" the flour and dry ingredients in a recipe with a fork or whisk works just as well. You'll see the difference and know when it's right, trust me. Room temp ingredients are also key. I would like to note that there has been mention of the batter thickness. My batter came out with a mousse type consistency. This isn't like packaged mix, it does not bubble up to indicate doneness. It develops a crust like a cake or waffle. Now that I think about it, this is like a Belgian waffle-style batter. Know what to expect before you make it and you'll be just fine. With that said, I can figure out just about anything in the kitchen. I've got bread down pat, but I've always had problems with pancakes (yes, even instant). This is foolproof - if you can get past the appearance of the finished raw batter. The texture is light and airy, like a cake. Adding vanilla, sugar, etc. give it a genuine cake taste too. Best of all, unless you have your pan way too hot, you can't burn em. You can't under cook them because they won't flip until they are about set. Verona, thanks a billion for an

Reviewed On: Feb. 28, 2009