It was so runny and the advice of watching how much you mix them ended with pockets
of dry flour in my pancakes.
Make a well in the
centre of the dry flour mixture and pour in the wet mixture, stirring as you go, until evenly combined.
Sprinkle in the flour and stir well until the vegetables are coated and no
streaks of dry flour remain.
Drizzle in 1 1/2 cups cream and mix with a wooden spoon until dough just begins to come together with a few bits
of dry flour remaining.
Pinched between your fingers the dough should stick together but should not have any overly wet spots, if there is a
lot of dry flour still in the bowl add the final 1 Tbsp water and toss again.
One cause is the direct
dumping of dry flour, cornstarch, or other thickener into the hot stock or broth.
Using a spatula, fold the cookie dough together until it is thoroughly mixed (no
puffs of dry flour).
I panicked about lumps when making the batter but actually it made no real difference to the end baked product, the lumps were mostly gone and those that weren't were undetectable, not a
lump of dry flour which I had feared.
Whisk together egg and buttermilk and add to the mixing bowl, mixing until there are no streaks
of dry flour left.
Add in the chocolate chips or chocolate chunks if using, and continue to mix until completely combined with no more
streaks of dry flour in the batter.
Garbanzo bean flour needs to be mixed well, because
some of the dry flour will clump up together and not mix with the liquid.