this post was submitted on 26 Feb 2024
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This is almost exactly what I do and it works every time. Only slight variation I have is that I chill the batter in the fridge for at least half an hour before use. I find the easiest way to get equal amounts is to zero the blending jug on scales, add the required eggs, then the same weight of flour and milk.
That's the thing tho, you can't use the scales for yorkies, it works by volume. Two eggs worth maybe not so much but a pint of flour weighs a lot less than pint of milk making the batter too thick and stodgy.