I really don't like to be negative because cooking, while fun, is a lot of work. So let me just say, that if I had not been cooking for 30 years, I would have been totally perplexed when it came to the point of adding the raspberries. The batter was so thick that I had to add an additional tsp. of oil(I followed the recipe exactly as it was written as I agree with those people who say you shouldn't review something when you change it all around), and the spoon stood up in the batter. I gradually added small measures of milk until I had a "batter" into which I could fold the raspberries. I followed the suggestions and put a sprinkling of cinnamon and sugar on top, and committed them to the oven. It made exactly twelve. I did use fresh raspberries because I had some here. I cooked them fifteen minutes and am glad I took them out when I did. Every oven is different, but I think next time, I'd try 375 degrees. They are dense, but they are also tasty. However, you do need to know what you are doing in the kitchen to make these work. I think next time, I will leave one of the eggs whole for good measure and continue to add milk until the batter is a batter and not a dough. Yes, they were dense, but they were also good and I liked the healthy component. Thanks for the recipe.
Was this review helpful?
2 users found this review helpful
I really don't like to be negative because cooking, while fun, is a lot of work. So let me...