what batter do you use
924738
I make it from scratch from old fashioned sourdough and whole spelt flour. The egg whites are whipped into merainge and folded into the batter.
924739
I make it from scratch...this is not rocket science. 3/4 c. whole wheat flour, 3/4 cup rolled oats, 3/4 t. vanilla, 3/4 t. baking powder,4. T brown sugar, 1/2 cup applesauce, about 1/2 c. water or non dairy milk [ or reg. milk] to make a semi thick batter...add more or less as you should have a consistency like apple sauce...Spoon first into the center of each square, and spread out with a non stick spoon to the corners. NO OIL, NO BUTTER. Add frozen blueberries if you want a treat. Go light on the sugar...since this is what can potentially cause them to cook too hot and burn...Go through several steam on and off cycles...about 7 minutes and remove with a non metal serving fork, knife or spatula. I make it from scratch...this is not rocket science. 3/4 c. whole wheat flour, 3/4 cup rolled oats, 3/4 t. vanilla, 3/4 t. baking powder,4. T brown sugar, 1/2 cup applesauce, about 1/2 c. water or non dairy milk [ or reg. milk] to make a semi thick batter...add more or less as you should have a consistency like apple sauce...Spoon first into the center of each square, and spread out with a non stick spoon to the corners. NO OIL, NO BUTTER. Add frozen blueberries if you want a treat. Go light on the sugar...since this is what can potentially cause them to cook too hot and burn...Go... » Read More I make it from scratch...this is not rocket science. 3/4 c. whole wheat flour, 3/4 cup rolled oats, 3/4 t. vanilla, 3/4 t. baking powder,4. T brown sugar, 1/2 cup applesauce, about 1/2 c. water or non dairy milk [ or reg. milk] to make a semi thick batter...add more or less as you should have a consistency like apple sauce...Spoon first into the center of each square, and spread out with a non stick spoon to the corners. NO OIL, NO BUTTER. Add frozen blueberries if you want a treat. Go light on the sugar...since this is what can potentially cause them to cook too hot and burn...Go through several steam on and off cycles...about 7 minutes and remove with a non metal serving fork, knife or spatula. « Show Less
1570966
If you are making a pudding that was being cooked I would say use the regular not the instant. If you go to the Barry's Farm website you should be able to find out more info.
1976021
That is exactly what I did. I bought the batter for the truck. It works great. No problem at all. Thanks for asking.
1527899
I've never made either of them, but the Silpat should work for either one. I think that the main point is that the Silpat is so slippery that nothing sticks to it and the cleanup is so easy. If you're concerned about the items touching each other once baked, put the batter further apart on your first batch to see how much they spread out. Then on the next batch, you'll know how to space them.
1563250
i would think it turns out a more perfect waffle. I am very satisfied with it. May be it depends on the batter you use.
2271299
Either one depending on how much you want to spend but I rarely have to change my batters on non alkaline or alkaline.
77810
I actually make my own batter which is not hard. I whip the egg whites separate and fold them in at the end for a light beautiful waffle. I dont know of any premeasured ingredients for this unless you use pancake batter in a carton.
660929
I haven't made just one, but I don't see why not. (who can only eat one waffle <g>) just pour the batter onto the one side. The setting should be the same. Let us know how it works out for you.
2033553
You can add a tad less water than it asks for, but more importantly, be sure to not over-mix the batter. You should only be doing a couple of turns to the batter.
1619076
Start out at a lower speed until the dry ingredients are partially incorporated into the batter. Then you can speed up. Also use the shield for pouring in dry ingredients like flour or powdered sugar. I suppose the same applies if you're adding liquid like milk to batter.
33330
I put 3/4 of the batter in the bottom and the rest in the top. There are instructions that come with the pan and I believe they differ from the amount that I used. Hope this helps.
410995
Just follow the directions on the package.You can add cranberries or raisins.Mix them with the dry mix to prevent them from sinking to the bottom of the batter.
2012065
Hello, I'd say maybe 5-6 oz. max. Suppose depends upon the recipe and how it expands. Make sure you leave plenty of room for batter to raise. I believe I did 1/2 C. give or take an extra dollop of batter. A good sturdy pan.
878793
Annie you can use the brownie mix, this kind of batter usually doesn't rise much, I fill it almost to the top. You can try both pan with brownie and when it is cold put some chocolate cream or strawberry jam in the middle and then cover with chocolate cream... Good luck
987236
I am sorry but I have never done an exact measurement. I just mix the batter and go.
1142985
To wash it, no more than the regular beater. It probably depends more on the batter you are using. To get your batter off, if it is a thick batter, say with raisins or nuts, I use a small spatula to scrape the batter off. I'm still liking the product, in fact when I received the emailed question. I was just getting ready to use it for banana bread. It's well worth the price.
190505
I use it for cake batter too. It works.The good cakes need a good receipe though :)