Also how do I know if I’ve done it right? How is it supposed to taste? Texture?

  • erusuoyera@sh.itjust.works
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    8 months ago

    This is almost exactly what I do and it works every time. Only slight variation I have is that I chill the batter in the fridge for at least half an hour before use. I find the easiest way to get equal amounts is to zero the blending jug on scales, add the required eggs, then the same weight of flour and milk.

    • Soku@lemmy.world
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      8 months ago

      That’s the thing tho, you can’t use the scales for yorkies, it works by volume. Two eggs worth maybe not so much but a pint of flour weighs a lot less than pint of milk making the batter too thick and stodgy.