PJ Hamel, post author

February 24, 2017 at 8:53pm

Dan, you should be fine multiplying by 25. Since baking powder is the leavener, and it's activated by heat as well as moisture, you shouldn't have an issue with the leavener losing its "pop" as the batter sits. Just be sure to stir everything together thoroughly. You might find the batter thickening the longer it sits; simply stir in more milk if that happens. Best of luck! PJH
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