1.   At Danube he adds pureed garlic chives to the thick batter, giving the spaetzle a sharp flavor and a verdant tint.

2.   Beat in remaining flour to make a thick doughlike batter.

3.   Beat until well-blended to make thick batter.

4.   Beat well into a thick batter so that all the lumps are dissolved.

5.   Dough will be fairly wet and sticky, consistency of a very thick batter.

6.   Draw in the flour with a wooden spoon, beating well to make a thick batter.

7.   Drop and spread thick batter over apples.

8.   Keep the batter thick and the oil hot.

9.   Look for a spatula that turns in your hand comfortably, yet is sturdy enough to push around thick batters.

10.   Mix the chickpea flour with the baking powder, then slowly mix in the water until it reaches the consistency of very thick batter.