How can I downsize the batter amount?

Question

It looks like the recipe makes way more batter than the chef uses in those 2 cast-iron pans. How many servings does this amount of batter make? And how should I adjust the recipe if I only need 3-4 servings?

momcp · Answer

thank you! I've never been good with math so this walkthru was very helpful. I'm also hoping that I could simply cut the ingredients in half (or even 1/3) in order to avoid waste.

702551 · Answer

Let's do the math together. The author states this recipe yields 2 quarts of batter. In step #3 you are instructed to ladle 8 oz. of batter into the pan. There are 32 ounces in a quart so this recipe yields 8 servings.

It's worth considering that this recipe comes from a restaurant chef and each serving is seemingly an enormous restaurant-sized jumbo portion. So it's up to you to decide whether or not you wish to serve the same sized portion to your dinner table guests.

I'd lean toward a portion that is 2/3 or 1/2 size as what is being called for in this recipe but that's just my personal preference. If you are feeding NFL linebackers or teenagers you might want to keep the recipe serving.

Best of luck.

How can I downsize the batter amount?

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