There are some recipes where lumpy batter is a good thing, but it makes me nervous every time.
Replies
For cakes, you mean? Or pancakes? I'm talking about cookie dough 🙂
sep 1, 2025, 1:44 pm • 0 0 • view
Yes all of those, and (American style) biscuits.
sep 1, 2025, 2:37 pm • 0 0 • view
Yes, biscuits and pancakes should definitely be lumpy batters! Less common in cakes. I do a lot of batter baking and my mistake was using similar techniques in cookie baking, but cookie doughs are quite different; they don't have liquid, and the temperature/state of the butter is much more important
sep 1, 2025, 2:46 pm • 1 0 • view