Thin batter, no specific name : )
Thin batter, no specific name : )
You have adequate milk in the batter; any more will make it too thin.
Add a small amount of milk, perhaps 2 Tbs at a time, until it is proper consistency. Note: batter for banana bread is typically quite thick, so do not expect it to be as thin as cake batter.
Absolutely! Just make sure the consistency is that of pancake batter. Add a little milk to thin out the scone batter if necessary.
Sudanese; thin flat bread. The batter is mixed with a starter from a previous batch.
Though it can vary slightly per cake and based on the ingredients used, a cake batter is typically very smooth. It is smoother and less dense than a pancake, bread, or muffin batter, but not quite as thin as a crepe batter.
Your batter may be too thin. Try adding a little more flour until it's the right consistency.
A batter is a mixture of cooking ingredients used to coat food like fish to make it more crispy and look and taste better
Cupcake batter should be the same consistency of any cake batter: thick enough to mound slightly when dropped from a spoon back into the bowl, and thin enough to pour from the bowl to the pan.
When cooking pancakes and similar recipes it's important to avoid dripping batter onto the sides of the frying pan, or - if some should drip - to wipe it away immediately with a piece of kitchen paper. This is because small, thin quantities of batter will burn quickly and would affect the food you are cooking. The same applies to drips of egg on the pan when cooking omelets. You might be referring to recipe instructions which ask you to ensure the batter is kept in the middle of the base of the pan while cooking. This, again, is because thin areas of batter on the outside will cook too fast compared with the centre.
Yes, crepes are French pancakes made of a thin batter containing flour, eggs, melted butter, salt, milk and water.
Any kind really can... I would use ones like Ruffles that have more to them... Lays chips are too thin and greasy for me.