On Sun, 9 Sep 2012 18:16:58 -0700 (PDT), "
> wrote:

>On Sep 9, 5:16*pm, " > wrote:
>>
>> On Sep 9, 2:11*am, "
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>> > > >> My mother would do cobblers and the batter was thin enough to pour
>> > > >> over the fruit and sink to the bottom of the pan. *Then it would rise
>> > > >> as the cobbler cooked and slightly brown. *Either way they're
>> > > >> gooooood.
>>
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>> > Janet's recipe is what my mother used, just a thinner batter, more
>> > milk, and like she said it rises up and around the fruit. *The fruit
>> > went in first and then the thin batter was poured slowly into the pan
>> > and it would sink. *As it cooked it would rise up around the fruit
>> > just like Janet's. *Give Janet's a shot, I'm sure you'll love it.- Hide quoted text -
>>
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>> Good Lord, how thin was it? *The recipe that Janet posted pretty thin,
>> thinner that most cake batters. *I would say it's probably the
>> consistancy of heavy cream.
>>
>>
>It wasn't watery by any means but thin enough to pour, much like a
>breakfast milk gravy. If you make thin watery breakfast gravy then
>you'll not know the consistency I'm writing about.

The batter is thin. I wouldn't alter it unless you ask specifically
for a different recipe from someone else.
Janet US