Only used 1/2 cup of brown sugar and 1/4 cup red wine vinegar after reading other reviews. Next time I will use only 1.5 T of mustard as 2.5 was waaaaaay too strong for my liking. Keeping this recipe after adjusting some of the ingredients.
Made with NZ yellow limes. Waaaaay too sweet and not enough of a lime flavour. If I use this recipe again (which I prob won’t) use 2+ tablespoons of lime zest and only 2 cans of sweetened condensed milk. Will look elsewhere for a different recipe.
This is my go too recipe. I hardly ever make it with the topping and they still come out delicious. (I’m not sure what that other rating was complaining about). These come out so flavourful (no vanilla needed) and everyone who has had it raves about them and requests recipe. I usually do 2/3 cup veggie oil and and milk until the batter is the right consistency. I use frozen blueberries and never have issues (although some may think fresh blueberries is best).This recipe is a keeper.
These are soooo good. As others mentioned, 5 cups of flour is too much. I used 4 cups of flour instead and added a bit more milk. Instead of oil, I used butter. Buttered them after baking soda bath and right after taking them out of the oven to make them extra buttery. I baked them at 210c for about 7 minutes, but watched them like a hawk.
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