Science, my ....
The RSC is publishing this? From my years studying chemistry I would expect an exact recipe. How much in weight is 1 1/2 table spoons? What volume of milk/water? Full fat milk or semi skimmed? What exact viscosity of batter is required? My old chemistry lecturer would have slapped my hands for such a wishy washy write up of an experiment, I want exact details.
Biting the hand that feeds IT
