vilasman
Senior Cook
- Joined
- Sep 6, 2004
- Messages
- 323
I am mastering the reciepe, I have taken to adding a teaspoon of vanilla to the wet mix...
I am finding that sometimes when I get everything mixed it is about as thick as bread dough almost. Lots of air bubbles and it cooks up fine, you have to cook it low and slow otherwise the outside gets to done before the inside.
Is the batter supposed to be thick or is vanilla doing it or am I just not putting in enough milk
I am finding that sometimes when I get everything mixed it is about as thick as bread dough almost. Lots of air bubbles and it cooks up fine, you have to cook it low and slow otherwise the outside gets to done before the inside.
Is the batter supposed to be thick or is vanilla doing it or am I just not putting in enough milk