Sentences with phrase «thicker batter if»

Not exact matches

The batter is thick enough that it's pretty easy to shape a bit in the loaf pan, if you're so inclined.

if batter too thick add milk a little at at time stir in with a spoon.

Quinoa flour can sometimes be a bit more absorbent so if you're find the batter is SUPER thick (it should be thick but still stirable) add a bit of non-dairy milk to thin it out.

If the batter is still too thick (not pourable), add water or more coconut milk beverage, 1 tablespoon at a time until it reaches a nice pourable consistency.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistencIf the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistencif it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

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).

Add more orange juice if the batter feels too thick or dry.

Hi Kirsten, It sounds like you haven't worked the batter enough — peaks when you pipe the shells means the batter is too thick, and if there are large air bubbles they won't rise evenly, leading to cracks.

If the batter is a little thick then add a tablespoon or so of milk to thin it out a little bit.

Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream.

You may need to add a teaspoon or two of almond milk if batter is way too thick.

We have a Belgian waffle maker too, but the batter will be adequately thick if you leave out the 1/2 c of water.

I was just wondering if the batter is supposed to be extremely thick?

If the batter is very thick, add another tablespoon or two more of buttermilk.

Mix together gently, adding a bit more milk if needed to form a thick batter.

If using yogurt, dough will be thick; otherwise it will be more batter - like.

The measurements aren't necessarily so important — if the batter looks too thick to you, just stir in a bit more milk to thin it out — it's a bit of a «go by how it looks» and you should be fine

A good tip if you have enough coconut flour is when you scoop the batter, it resembles pancake batter, not too thick, not too runny.

It should resemble a thin pancake batter (if the mixture is too thick you can add additional almond milk).

The mixture should be like a thick cake batter; add more flour if it isn't.

If batter is too thick, stir in a scant amount of water or more apple cider to thin.

If the batter gets to thick I just add a little water.

When ready to bake, add carbonated water to the batter and mix (If batter is too thick, add a little more)

No if you use all coconut flour then you will get a batter that is way too thick.

If you run out of batter before you've baked 10 layers, don't despair — you'll just have thicker layers and therefore thicker frosting layers between each.

If batter is too thick, add extra dairy free milk to desired consistency - It's best to keep it quite thick to resemble a soft, French toast texture.

Add remaining 1/2 cup milk if batter seems too thick.

Add more water, if needed to reach the consistency of a typical cake batter — not too thick, not too runny.

If the batter appears too thick, add a touch more rice milk.

If the fat hardens, the batter will be quite thick.

If the batter is too thick or becomes too thick as it sits, add up to 1/4 cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4 cups for the pancakes, but you may not need that much).

If your flour is super heavy and the batter is too thick, add a little bit more milk.

If batter is too thick (depending on the almond flour or cocoa powder you are using), stir in almond milk, one tablespoon at a time, until a cake batter consistency is reached.

Wheat crepes can be a bit more temperamental than regular crepes, in that if the batter is too thick, your crepes will not cook smoothly.

If your batter looks thick in the pan or it doesn't spread all the way to the edge, then adjust the amount of batter per crepe accordingly.

It should be the consistency of medium - thick pancake batter, add more beer if it seems too thick.

Add your applesauce and nut butter (if using it) and mix until a very thick batter is formed.

If batter is too thick, add a bit more coconut milk.

* If the batter is too thick, add an additional tablespoon of water ** Donut pans are different than muffin pans in that you can fill donut pans a little more.

We like the batter pretty thick because as it cooks it evens out, but if you like it thinner just add a little more milk!

If your batter is thick, add 1 -2 tablespoons of water.

If your batter was too thick, I would add more buttermilk or even water to thin it out.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

Batter should be thick, but if it is too thick, add a little milk to thin, but don't let it get runny at all.

(If the cookie dough is very wet, similar to the texture of very thick muffin batter, then chill for 30 minutes.)

If the batter seems to be too thick add a little milk... I added about 1/4 cup to 1/2 cup of milk.

If you added the correct amount of oats and flour, the dough should be wet and look more like thick muffin batter.

If it's too thick add 1 - 2 tablespoon water, to reach a regular pancake batter thickness.

Add the milk only if the batter seems dry or extremely thick.

If you use it cold, it'll absorb more of the liquid and your batter will be thicker than it should be.