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Recipe Categories:

    Proportions for batters and doughs


    Source of Recipe


    Old cookbook, -Keremeos B.C.
    Pour batter-to 1 cup liquid use 1 C flour
    Drop batter-to 1 cup liquid use 2-2 1/2 cups flour
    Soft Dough-to 1 cup liquid use 3-3 1/2 cups flour
    Stiff dough-to 1 cup liquid use 4 cups flour

 

 

 

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