This is never addressed anywhere, so please be so kind to enlighten me: I use the 15 min wait time for those (super yummy!*) spelt pancakes in your whole grain baking book, and that gets the batter nice and thick. Am I supposed to stir the batter after this rest and before scooping into the pan? Since it's not mentioned, I didn't, but then the last batch is always very runny. When I did stir, it sorta seemed to deflate all of it right away.
(* It's the first recipe in the book, and I sometimes think the book could've ended right after it, it's such a great recipe! :D)

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