My kids and I really enjoyed these pancakes! I think they are my new favorites, they have such a nice soft texture and the flavor is perfect. My only change was to use a can of drained crushed pineapple instead of chunks. I will make these often :)

Reviewed On: Jun. 24, 2008

This is probably the best bread machine pizza crust I've ever made, and we make a lot of home made pizza! I really love this recipe and will use it as our regular pizza night dough. I don't know what the best part of this dough is, the fact that it is to silky soft but not sticky and really easy to work with, or the perfect flavor and texture after baking! This made one big 16 by 14 cookie sheet sized pizza. After the 25 minutes baking I slid the pizza off the pan and directly onto the oven rack for a minute to crisp up the bottom because I used an insulated baking sheet -- great for cookies because it prevents the bottoms from burning, but not ideal for pizza because you want the bottom crispy. Thank you so much for posting this recipe, and thank you to Chikee for recommending it :)

Reviewed On: Jun. 22, 2008

I really wanted to try this recipe out in my 2 lb bread machine on the dough cycle and it worked perfectly! The only change I made was to use 3 tsp of bread machine yeast and to take it out about 30 minutes before the dough cycle completed. Measurements for all the other ingredients stayed the same. I was watching it so it wouldn't over flow while rising and taking it out 30 minutes early is just right. I shaped it into one braid and one regular loaf and put them into two 9 1/2 by 5 1/2 loaf pans, let them rise 60 minutes, then baked at 350 for 30 minutes. Delicious flavor, great texture, perfect warm with some butter, also great grilled cheese and sandwich bread. Love the ranch flavor!

Reviewed On: Jun. 17, 2008