Sentences with phrase «tablespoons batter per»

I like mine to be on the smaller side and use a small ladle which is roughly 3 Tablespoons batter per fritter and get 8 each time.

Not exact matches

Heat a little oil on a non-stick pan and spread 3 - 4 tablespoons of batter per pancake.

Also, they tend to spread out quite a bit during the baking process, so I decided to use about 1 1/2 tablespoons of batter per cookie, which yielded the best cookies.

Place about 1 1/2 tablespoons of batter per cookie on the prepared baking sheet.

Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup).

* I think we usually end up using 1/3 c. of batter for our heart shaped waffle iron and 1/2 -1 Tablespoon of batter per mini waffle.

Nutritional Estimates Per Serving (approximately 4 4 - inch pancakes): 276 calories, 1.7 g fat, 34.9 g carbs, 3.6 g fiber, 28.9 g protein and 7 Weight Watchers PointsPlus If you like sweeter pancakes you may want to add a tablespoon of sugar to the batter, just remember to adjust the PointsPlus accordingly.

Spoon 2 tablespoons of batter onto the hot pan and cook until bubbles start for form on top and then flip over and cook until golden brown (2 minutes per side).

Pour 2 1/2 tablespoons batter onto skillet and cook until golden, about 2 minutes per side.

Scoop about a tablespoon of batter per cookie.

Spoon into greased muffin tins and fill about 3/4 of the way full (this measured out to 5 tablespoons of batter per muffin tin).

Cook 2 tablespoons of pancake batter per pancake a couple minutes per side on a hot griddle shmeared with coconut oil.

Divide brownie batter among muffin cups, about 1 tablespoon per cup.

Divide the batter between a lined 12 muffin tin (2 to 3 tablespoons per cake).

Pour about 2 tablespoons of batter per fritter and flatten with the back of a spoon, shaping the edges quickly to form a rough circle.

The flavors of liqueurs are quite pronounced and the rule of thumb is to use 1 to 2 tablespoons per cup of batter or sauce as you do not want the liqueur to overpower the rest of the flavors in the dessert.

Spoon the pancake batter into the pan, about 2 tablespoons per pancake, and flatten down into a round shape.