batter — Cornucopia Cooks

Yorkshire pudding

January 17, 2013 By Sandy

The jury is out on the origins of Yorkshire puddings. There appears to be absolutely no evidence that they originated in Yorkshire. I can … [Read more...]

Why rest your batter?

January 15, 2013 By Sandy

When you rest, or leave your batter on the side/in the fridge the starch molecules in the flour are absorbing the liquid in your batter. … [Read more...]

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