I really love the taste of this recipe, but I do have a bit of an issue with it. The batter is waaaayyy too much like cake and it doesn't spread in my pan. Also, I'm not sure if it's me or the batter, but it's very hard to find the perfect temperature to cook these so they are not burnt, or raw. I've tried to increase the milk and decrease the baking powder, but I just can't seem to find a consistency that I like. Anyone have any ideas? Also, would like to ask, the melted butter, when I pour it into the liquid mixture, it solidifies again because of the cold milk and eggs. Is this supposed to happen? Why not just put room temperature butter in? Thanks!
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I really love the taste of this recipe, but I do have a bit of an issue with it. The batter is...