Getting the right consistency for pancake and waffle batter can be tricky because the longer the batter it sits the more it will thicken as the flours absorb the milk.
The dark chocolate chips were even easier to make than the white, since, because of the higher fat content, white chocolate melts more easily than dark
so getting it the right consistency for making chips was a tad trickier.
The flours contribute protein and
help get the right consistency in the «oatmeal» while the apple adds not only flavor (and natural sugar), but mixes with the flours to make the perfect texture.
Gluten free flour might be a touch different, so I would suggest starting with a little less and adding more to
get the right consistency as shown in the recipe.
Oh, I'm so sorry to hear that This recipe yielded a perfect batter for me, but if it was too runny, adding a little more flour next time could
help get the right consistency.
If you're using crème fraîche instead of soured cream, make sure to substitute it with some milk to
get the right consistency of the cake batter.
I did have an issue with their dry consistency in the food processor, so I added 2 tbsp grapeseed oil and 3 tbsp warm water to
get the right consistency for scooping into balls.
I substituted the butter for coconut oil, used a flax egg, and decreased the water by half (because I've had trouble with recipes being too runny with those two substitutions, so I just add enough to
get the right consistency in the batter.)
I have to add a little water though to
get the right consistency but I think that's down to my cheapie food processor not working as efficiently as it should..
Add the «night before» mixture» a a small amount more flower if needed to
get the right consistency.
Just slowly add it to the blender until
you get the right consistency.
I would definitely use couscous instead of quinoa, but you might need to add about a 1 / 4 - cup more to
get the right consistency.
Cashews on the other hand are expensive, you can't always find unsalted, it can be tricky to
get the right consistency, and the flavor can be thrown by the taste of cashews resulting in the need to add more agave etc to a recipe.
Adding the milk is the contested bit as her instructions were «as much milk as needed to
get the right consistency...» Okay..
* Notes: If you use liquid sweetener (maple syrup or agave), add with the wet ingredients and you may need to adjust the amount of eggnog or flour to
get the right consistency.
Dietary needs forced me to make a few substitutions, I used Udees GF Oats, Pumpkin Purée for the yogurt, ground chia for the flax seeds, pumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until
I got the right consistency.
you might need to add more warm water to
get the right consistency.
That should help
you get the right consistency!
It should not stick to the surface (that means it is too wet and you will need to add a little more flour); it should not be brittle looking when you rolling it out either (that means it is too dry and you will need to add a little more water to the mix to
get the right consistency).
I use my Thermomix to make the butter, you will need a very strong food processor to
get the right consistency.
My mother hates making gravy because it's hard to
get it the right consistency and make it taste good.
This is a very forgiving recipe, just start with a little less stock and add as you need to
get the right consistency.
If it wouldn't run off a spoon, it's too thick... add a little more milk until
you get the right consistency.
You could try adding it slowly until
you get the right consistency, but I'd recommend going for hemp hearts instead if you're able.
Experiment, starting with 1/4 cup hot sauce and then increasing until
you get the right consistency.
If it wouldn't run off a spoon, it's too thick... add a little more coconut milk until
you get the right consistency.
Stir cinnamon and coconut milk into the powdered sugar, starting with 3 tsp milk and adding a bit more as needed to
get the right consistency.
If you are still having problems then you may want to add a tablespoon of tapioca flour at a tim until
you get the right consistency.
You may need to add a little more sugar or orange juice to
get the right consistency.
Better to let it stand at room temperature for 30 to 45 minutes to
get the right consistency.
We ended up making this tart in a 22 inch cake pan, as the crust needed a fair bit more buckwheat flour to
get the right consistency (variation in flours perhaps?
Place all ingredients, except vegetable stock in a food processor or blender and pulse until smooth, adding a little bit of vegetable stock to
get the right consistency.
oh, I forgot, I needed to double the wet ingredients to
get the right consistency and if you use honey instead of agave, I warmed the honey up for 15 seconds in the microwave, but this is important DO NOT ADD BEAT EGG TO HOT HONEY.
If you find the dough a bit too thick, feel free to add a little bit of milk alternative or water, a teaspoon at a time, to
get the right consistency.
I used long grain sweet rice flour in this recipe and mochico flour will need more liquid amount to
get the right consistency.