it’s NOT what it used to be!! they’ve gradually changed the recipe over the years and now it’s very blah.
i remember as a kid that it would always stick to the pan because of the molasses in it that would cook out and harden…no molasses in it these days and thus, no more of that unique flavor that said it was taylor’s.
i haven’t bought it in years because it’s just not what it used to be (i’ll bet the company was bought by some conglomerate and that’s why the recipe was changed).
i always just pan fried with a touch of butter and usually used the cast iron skillet. it has to be done enough so it’s a bit crispy, yet not too much. rye bread with some mustard and a slice of cheese. sometimes would do scrambled egg & a slice of cheese and then would use a thomas’ english muffin instead of rye bread (no mustard then, just buttered the muffin).