If using stand mixer to combine wet ingredients should I use whisk attachment? Could this just be done by hand with a whisk? Normally we add wet ingredients to dry. In this case we are adding dry to wet. Am I understanding this correctly? I made this recently and while mixing wet ingredients with electric mixer for 3 minutes the mixture doubled in volume and I felt like I had to overmix the batter to incorporate the dry ingredients. What consistency are we looking for when mixing the eggs with milk? 3 minutes on high speed with a whisk seems like we are incorporated a lot of air and creating a meringue consistency. Thanks for your help.

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