Sentences with phrase «pour thick batter»

Pour the thick batter into your prepared Bundt pan.

Pour thick batter into the ready bundt pan.

Pour this thick batter into the greased loaf pan, smooth out the top, and bake in the oven for 50 - 60 minutes.

Not exact matches

The batter tasted amazing, I added 1/3 c milk since I found the batter to be very thick and not of pouring consistency at all (the recipe read «pour bater»).

I want to try a smaller circular pan in order to get a thicker socca, and pour all the batter in at one time to try and get the crisp edges with a creamy middle.

It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball.

The batter is very thick and I used 1/2 cup measuring cup to pour.

Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream.

My batter was very thick, but I was able to pour half of it out of the bowl.

Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended - the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come out together.

My batter came out too thick to pour, and so I «plopped» it on the pan and formed it with my hands.

Batter should be thick, but of pouring consistency.

Pour the wet ingredients into the dry ingredients and stir until the liquid is absorbed and a thick batter is formed.

Batter will be thick, pour and spread evenly into the prepared pan.

The boiling water that's poured onto the batter creates a thick,......

The cake batter will be very thick, but should pour easily into the greased pan.

Pour 1/4 of the batter in the parchment lined cake form base, and spread out evenly until you get 2 - 3 mm thick layer.

Pour 1/2 cup of the potato cooking water over the flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.

Slowly pour in water, stirring constantly until mixture forms a thick batter.

It's more like a thick pancake batter, that you pour and spread, rather than something that can be shaped.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

Pour this into the dry ingredients along with the melted sugar mixture and stir well until a smooth, thick batter forms.

If the mixture seems thick (you want it just barely thin enough to be pour - able - like regular pancake batter), add more coconut milk or water, 1 tb.

Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4 - inch round, just less than 1 / 4 - inch thick.

The batter will be somewhat thick but you should be able to still pour it or ladle the batter onto the pan.

The batter should be quite thick and not at all pour - able otherwise they will not cook through properly.

Hi RachelI made mine according to the recipe, but the batter was very thick, so much so I could not pour it.

Spray your pan with nonstick spray and pour the batter (it will be thick) into the prepared pan.

Pour the wet over the dry and stir until it comes together into a thick, sticky batter.

Slowly pour in beer and stir with a fork until batter is thick enough to cling to your vegetables.

Pour the banana mixture in with the dry ingredients and stir until all the ingredients are combined into a thick batter.

Pour this into the dry ingredients and fold in, mixing well to form quite a thick batter.

You just need to mix all together to form a thick crepe batter and everything is poured over the pitted cherries.

Pour batter into cake pans so that your 9 inch layers are of equal thickness and your 6 inch layer is about twice as thick as the 9 inch layers.

Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a thick but homogeneous batter.

Pour batter onto the prepared baking sheet and spread to 1 / 4 - inch thick.

Is the batter on the thick side so that it needs to be spooned into the pan versus poured?

It should be like thick pancake batter, kind of pourable but pretty thick so you need to use a spoon to pour / scoop and smooth it into the shape / size you want.

Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous thick muffin batter.

If the batter is too thick (i.e. not pouring easily), add 2 to 3 tablespoons of non-dairy milk until the batter is thick but pours easily.

Combine the rest of the dry ingredients and spices, then fold in the wet ingredients, including the seed water (AKA the flax egg — I know, yum) Add an extra splash of coconut milk if the batter seems too thick to pour.

Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.

When I was just about finished blending the ingredients the batter kept creeping up the mixer in a big thick lump and when i poured it in the pan it seemed almost doughy.

Pour (or push cos it's thick) the batter into your cake tin making sure it is evenly spread.

I mean, it's thicker than water but it's thinner than the thin batter from a box cake mix when you pour it out.

The batter wasn't as thick as I was expecting; it wasn't «spoon» able — it poured.

I just made these as specified — with the buttermilk and everything and VT cultured butter, but the batter was a little to thick to pour like pancakes.

It shouldn't pour, really, as gf pancake batters are typically quite thick.

While whisking, gradually pour in the beer until the batter has the consistency of a thick pancake batter, whisking until mostly smooth.

Introduce the gram flour, stir the mixture thoroughly before pouring in the water and then form a thick batter.