Not exact matches
A couple of things that could contribute to the batter being thicker
than expected: - Not letting the flax egg fully set - Not using the exact
flour blend in the recipe (I have not tested this with other
flours, only the ones in my blend)- Dipping the measuring cup into the
flour vs. spooning it into the measuring cup - The
flour not being at room
temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more
than 2 -1 cup (128 g) all purpose
flour -1 cup (128 g) semolina
flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room
temperature)-1 egg (at room
temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
1/2 cup unsalted butter (slightly cooler
than room
temperature) 1/3 cup sugar 1/2 tsp sea salt 1 tsp lemon zest half the contents of one Earl Grey tea bag 1 cup all purpose
flour
It's better to add too little
flour than too much at the beginning (sometimes the
temperature of the butter can require more or less
flour to create the right consistency for rolling).
1/2 cup butter (just slightly cooler
than room
temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose
flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.
Well, obviously
flour is made from crushed whole grains so i ts processed, not a whole food anymore even if its better
than white
flour, bread is also cooked at high
temperature (acrylamide) and is high in salt ~
Because these pancakes are based on nuts, not
flour, they'll brown more quickly
than regular pancakes; thus the lower
temperature is necessary.