These were really good, but did turn out thinner than I expected (from the photos). I don't think it would effect baking but I did use Cheesecake instead of Vanilla pudding (it's what was in the pantry). The taste was excellent, but unlike what another reviewer said, they did spread. I did use parchment paper and my batter wasn't cold. So, I'll try the second half of my batter strait out of the refrigerator and see if that will make them look a bit more like some of the photos. I don't know if I would go out of my way to make these again as they were very similar to my go-to recipe, that doesn't require pudding, but if I had it on hand I would use the pudding. The thinness is a problem with that recipe too - which is why I was branching out. But, I'd rather thin and chewy than fluffy and cakey any day! Overall, very good recipe. Just keep in mind baking is chemistry so everything counts (i.e. temp of your butter, eggs, how you mix etc.).

Very good, I used Splenda instead of Brown Sugar and it was plenty sweet.

So, easy! A definite keeper!

Very good, reminded me of the tangy taste of wings - might dip in blue cheese next time!

I cooked it for 10 min. then, because it looked too runny, another 2 min. I should have stopped at 10, it still was gooey, but not pouring out liquidy. Very good, nonetheless and we'll make it agian. We served it with vanilla ice cream - divine!

Took a lot longer to cook than I had planned for.

Quick, easy and tastes great!

Excellent, a bit difficult to get thin enough...I guess we just needed more time and practice, practice, practice!

SO GOOD! We loved it and it reheated fairly well the next day too (the sauce was thinner). I think next time we'll add more cornstarch because I like thicker sauces.

Not impressive, we probably won't make them again. Tasted like little pancakes. I added a butter icing and it didn't help much.

Next time we'll use more hot sauce.

I used new potatoes instead and it turned out very well, except I used too many, so they didn't all touch the bottom of the foil and get crispy edges.

Works well with other veggies too. I used a frozen medley of zucchini, carrots, squash, broccoli, and cauliflower and it turned out very well that way too.

I really liked this, though the cooking time is too long for chicken breasts.

My husband loved this recipe.

a bit dry

So easy!

A bit too thin, will use less milk next time.