Magic Batter Guide

Recently I published a post detailing how to make magic batter: that stuff with very few calories that can be made into almost anything. In this post, I'll be covering how to make some of that stuff.

Hot Cereal

This is probably the easiest. Just take your batter, thin it with however much water you want, mix well, and microwave until hot. That's it!

Waffles

These are actually pretty simple, too. Spray a waffle iron with nonstick spray, mix in some baking powder to the amount of batter you're gonna use, then load the iron with the batter(once preheated), and leave it to cook. The only bad thing is that it takes around 20 minutes to finish cooking the waffles, maybe more or less depending on your iron.

Crepes

To make these, you'll need a microwave-safe or disposable plate. Spray it with non-stick, then spread your batter on the plate. I haven't noticed any difference made by using baking powder, honestly. Spread the batter into a thin layer that more or less covers the bottom of the plate. Now cook it in the microwave. It'll take some experimenting to figure out what method of cooking it works best for you, but here's what I usually do:

Microwave at a medium power for 3-minute intervals, letting it sit in between, until it starts to firm up. Then give it ~90 seconds at full power and flip after letting it sit. Repeat on the other side.

Brownie-Cakes

These can be a bit tricky, I'll admit. So you start by adding baking powder, putting the batter into a small bowl, cup, or ramekin, then microwaving it. When I microwave it, I start with a medium-high power and cook it until I see the baking powder activating, then just a little longer. I then let it sit for a little while, then return it to the microwave for a longer time at a lower power. After letting it cool from that, I carefully flip it with a fork and repeat that last interval as needed, letting it sit in between.

Kesari

Interesting, no? I think I found a decent means by which to make this South-Indian sweet without too much messing around. Basically, get your scoop of batter into a microwave-safe bowl, then mix in some extra glucomannan. I think it'll take up to about 1/4 teaspoon for a small bowl serving. Mix it well, let it sit for five minutes, mix again, and let sit again. Once done with this, microwave around 30-40% power for 3-5 minutes at least twice, stirring and letting cool slightly in between. Basically just repeat the microwaving process until you're comfortable with the moisture content. If it seems that the kesari isn't structured enough(it's too much like applesauce), add a little bit more glucomannan.