1 1/2 tsp salt3/4 c milk
1/2 c + 1 Tbsp hot water
3 T veg oil
Combine all. Mix well. This can be used right away but I always make it the day before and keep in a covered bowl in the fridge. This creates the lightest crispiest batter I've found. I've also experimented with different flours using 1 cup all purpose, 1/4 cup whole wheat and 1/4 cup rye flour. So good!
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