Sentences with phrase «spoon thick batter»

Spoon thick batter into a sealable baggie and cut off one corner to make a «piping bag.»

Not exact matches

if batter too thick add milk a little at at time stir in with a spoon.

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

Fortunately, it is the methodical, scripted process that I need right now — the swift leveling of a cup of flour, the tension of stirring a thick batter with a wooden spoon — and not the finished product.

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.

The batter should be fairly thick, but still thin enough to fall off of a spoon - this is to ensure excess batter can be gently shaken off of the cauliflower florets.

The cake batter is thick, you'll need a spoon or a spatula to arrange it into a 9 ″ round cake pan.

Crêpe batter should be thinner and smoother than pancake batter — just thick enough to thoroughly coat a wooden spoon.

This batter was so thick that I actually used an ice cream scoop to spoon it in.

The batter will be very thick and sticky so with the back of a spoon - level out the batter across the pan as evenly as you can, edging it into the corners and smoothing the surface.

Spoon the batter (it will be quite thick) into the muffin tin.

Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth.

The batter should be thick, but flow off the spoon or whisk you are using and fall down smoothly, like a ribbon.

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.

Not sure why the batter taste good, and looked thick when I spooned them on to the cookie sheet.

When the batter looks thick, shiny, and well blended, add the flour and stir until you can not see it any longer, then beat enthusiastically for 40 strokes with the wooden spoon.

Add just enough milk to make a moist but thick batter (should be thick, but able to slide off a spoon.)

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.

If the batter is too thick to fall easily off the back of a spoon, stir in one to two extra tablespoons of milk.

Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter.

Let sit until slightly softened, about 5 minutes, then stir each with a clean wooden spoon or large rubber spatula until the consistency of thick cake batter.

Mix 2 1/2 pints ice cream in a large bowl with a wooden spoon until it resembles thick cake batter (it should be soft but not melted).

Now, grab a hand mixer or a large spoon and mix until you have a thick and beautiful batter (it might take a few!).

Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is a thick consistency.

Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter.

Spoon the batter into the muffin cups — it will be very thick.

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

Add the pancake batter in 1/4 cup portions, using the cup or a spoon to spread out the batter a bit (it is thick).

Spoon batter (it will be thick) into mini bundt pans that have been sprayed with non-stick spray; fill no more than 3/4 full or they will puff up too high.

Now, spoon about a tablespoon of batter onto the parchment paper and then shape the batter into a 2 - 3» diameter x 1/4» thick cookie.

Smooth the tops over with a spoon or use your fingertips to press the batter in a little (as it will be very thick from the coconut flour).

The batter is thick and will not spread on its own, so use the back of a spoon or spatula to spread the batter into a circle.

Batter will be thick, so smooth out slightly with the back of a spoon.

But the batter for these Everything Bagel Cornbread Waffles is super thick, so I found it much easier to just use the silicone mold and spread out the batter with a spoon.

Use a thick firm bayleaf to spread the batter, instead of the back of a spoon, to give that milk Sweetsmelling flavour of bay leaves.