I'm glad to see the recipe has been revised! I, too, had to guess at mixing. The size of the pan is also not mentioned. The first time I made them I used a smaller baking sheet, and I had to bake them for about 30 minutes. This time I used a 15 x 10 pan, and it was better. I still had to cook them for 18 minutes, yet they are still the gooey texture you should look for. These are very easy to mix up! I would recommend not greasing the baking sheet; with this amount of oil, it's really not necessary and makes the batter much easier to spread. I add 3t of baking powder and 1t of salt to the recipe with all-purpose flour.

Reviewed On: Sep. 27, 2007

WOW! Good stuff. Now I need to ask Santa for a bigger mixer so I can make it more often!

Reviewed On: Nov. 19, 2006

These were great! I did only use about 1/3 cup of lard (gasp!) and boiling water instead of just hot. The dough was so pliable and easily rolled out. SO much better than store-bought. Thank you.

Reviewed On: Nov. 19, 2006