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This recipe makes just the right amount of batter for a 22cm-diameter tin.
1/4 cup (60 mL) is a good amount of batter for medium sized cupcakes.[21].[21]
Try to squeeze the exact same amount of batter for each circle, so the halves of the macaron come out to be the same size.
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If you plan to make larger, sharable dosas, you will need to double the amount of batter you use for each one.
Soaking for as long as 15 20 minutes, however, will increase the amount of batter absorbed, and is recommended if you are using dense, thick slices of bread.
Using a large spoon, carefully drop spoonfuls of the batter into the hot oil: this amount of batter should make 2 or 3 cakes.
Pour the recommended amount of batter onto the hot waffle iron.
As soon as the batter begins to set, 1 to 2 minutes, lay a chile over the top, then spread an equivalent amount of batter over the chile.
To avoid losing a good amount of batter, be sure to make a "test crumpet".
Pour a generous amount of batter onto the waffle iron and bake until steaming stops.
Pour desired amount of batter into a hot greased frying pan.
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