For better batter with NO LUMPS... add the egg mixture to the flour it's much, much easier to get a smooth batter. It's the same technique you use when making a white gravy. Just add enough liquid to the flour so that it forms a soft paste, then continue adding the egg mixture a little at a time, stirring constantly until all the liquid has been incorporated. Voila! No lumps! These taste just like the Dutch Baby pancakes served at a popular breakfast place we go. I top mine with lemon juice and powdered sugar. I also used freshly ground whole wheat flour, and vanilla instead of nutmeg. You would NEVER guess these were whole wheat, they're so light and fluffy!
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For better batter with NO LUMPS... add the egg mixture to the flour it's much, much easier to...