What I do is keep the oven temp the same, 350F. then I just 'cook till done'. Meaning I check it after 8 minutes by lightly pressing with my finger and see if the batter is still loose or it is firmer to the touch. Test with a toothpick every few minutes if not done.. Then use that time as a guideline for the next batch. Except the next batch will likely cook a minute or two quicker because the oven temp had time to get hotter.
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