Sentences with phrase «tbsp of batter»

Scoop a ball of about 2 Tbsp of batter at a time into the heated oil.

Drop in about 3 tbsp of batter and cook the pancake on one side until lots of bubbles start forming and it almost cooks through, then flip and cook briefly on the other side.

I used about two heaping tbsp of batter for each pancake.

Mix batter with spoon to evenly distribute raisins and drop 1 tbsp of batter per pancake, I fit around 7 pancakes in my pan at a time

Once it's hot, spoon about 2 1/2 tbsp of the batter into your waffle machine and cook for about 5 minutes (or as per the instructions of your waffle machine).

Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1 - 2 mins, until the base sets and bubbles appear all over the top.

Drop in about 3 tbsp of batter and cook the pancake on one side until lots of bubbles start forming and it almost cooks through, then flip and cook briefly on the other side.

Scoop out approximately two tbsp of batter for each muffin case, and bake in the oven for 25 minutes or until a toothpick comes out clean.

I only dropped 1 tbsp of batter per cake, and still only wound up with 36 of them, and had WAY too much filling leftover — anyone else?

On cookie sheets lined with parchment paper, scoop 1 Tbsp of batter per cookie.

Hi Maria, the Yorkshire Pudding technique works, but you must use coconut oil (butter would burn)-- about 1/2 tsp in each muffin hollow, then pop in the hot oven for about 3 or 4 minutes before adding 1 to 2 tbsp of batter to each.

add 2 - 3 tbsp of batter for one waffle 5.

Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.

I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested — I've written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you'll get a couple more.

Ladle approximately 2 tbsp of the batter onto the dry pan and cook for 10 - 20 seconds before carefully flipping onto the other side.

Scoop in approximately 2 tbsp of batter into each well in a madeleine pan.

Pour 1 - 2 tbsps of batter for each pancake into pan.

Not exact matches

I only had two bananas, so I added about 3 tbsp of milk to loosen the batter up.

Once the skillet is hot ** drop 2 tbsp worth of batter onto the skillet.

Drop batter on baking sheets in mounds of about 3 tbsp making sure there is space between cookies.

Mix 1 very ripe, small banana; 1 small egg, and 2 - 3 TBSPs of cocoa powder in a food processor or powerful blender until a batter is formed.

Pour puddles of batter into the pan, about 1 tbsp worth, and cook over a medium - low heat.

add the dry ingredients to the batter very slowly, alternating 1/4 -1 / 2 c flour mixture, followed by a few tbsp of warm water.

Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.

If your batter becomes too dry because of the different size of bananas then add about 1 - 2 tbsp dairy free milk to the batter while whipping up.

Take a 1 tbsp disher (scooper) and scoop 6 circles of batter onto a parchment covered baking sheet.

I added about 2 TBSP of maple syrup to the batter.

Once the batter has been left to do its thing for 10 mins, heat a tbsp or so of coconut oil in a nonstick pan and spoon a couple of tbsp of pancake mixture into the pan.

Spoon 1 / 8th cup (2 tbsp) of the pancake batter into the pan for each pancake.

Pancake Batter 200 g / 1 3/4 cup buckwheat flour 3 large eggs (or 4 medium) 500 ml / 2 cups soy milk or milk of your choice 1 tbsp butter, plus extra for frying pinch sea salt

Red Velvet Cupcakes Easy Recipe Recipe & Image: Rajshri Food Ingredients: For the batter: 1 cup plain flour 200 gm of condensed milk 1 tbsp coco powder 2 tbsp red food coloring 3/4 cup buttermilk 1/2 tbsp milk powder 1/2 tbsp powdered sugar 1/2 tsp baking powder 1/2 tsp soda -LSB-...]

Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)

I added 1 Tbsp of sugar to the batter instead of the 3 called for in the recipe because I prefer cornbread that's not sweet.

When the oil is hot enough (a pinch of batter dropped into the oil should vigorously bubble), drop batter by 2 Tbsp and flatten with the back of your spoon.

Using a 1 Tbsp measuring spoon, scoop a spoonful of batter and pour into the pan.

Hi Jenny, eggs are the one thing I haven't been able to test a solid substitution for as of yet since the cake is pretty delicate even with them... I don't think flax egg will be binding enough, you'd probably be better adding 2 Tbsp psylum husk plus 1/2 c liquid (mix the psylum through the flour, mix the liquid into the batter) or using one of those egg replacers that have a potato starch base and following the instructions on the packet.

Mix the peanut flour with 3 - 4 tbsp water or milk, then spread the mixture on top of the brownie batter.

I added the 1 tbsp of oil to the batter, then used 1/2 tbsp for greasing the pan.

* Substitue nut butter of choice for an oil - free option ** You can also use pumpkin puree or yogurt instead *** If using nut butter instead of oil and / or yogurt instead of applesauce, the batter may be too dry and you will need to add 1 - 2 tbsp of non-dairy milk.

Place batter in the prepared pan and sprinkle the 3 Tbsp of dark chocolate chips over the batter.

I love this recipe but when I use only coconut flour I find the amount of coconut oil is way off — I end up needing to add about 6 - 7 extra Tbsp of coconut flour and cocoa powder to make a batter (I would need to add even more if I wanted to be able to roll it into balls).

Made it and they re awsome if ur a chocolate lover i added about a tbsp of honey though for an extra bit of ss and the batter was also a little too dry so i added about 1/4 cup of more water and that made the batter perfec defenetly making them again thanx for sharing this awsome recepie

Added 2 tbsp of strong coffee to the batter, and used 1/2 cup yoghurt and 1/2 cup milk instead of the buttermilk.

Batter 3/4 cup ground almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2 tsp baking powder a pinch of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5 cup full fat coconut milk (50 ml)

Well the cake can be made sugar free, no problem, just use an alternative sweetener as stevia, sukrin gold etc. for the cake batter and substitute the white chocolate in the frosting with 1 - 2 tbsp of the preferred sweetener!

Assemble the donuts by filling the donut pans 2/3 full of batter, sprinkle on about 1/2 Tbsp.

Whisk 1 - 2 tbsp of the whites into the batter, then fold in the rest.

Instead of the deep fryer method I went back to the breaded recipe in Nourishing Traditions and heated up a griddle over two gas burners to about medium and melted 2 tbsp of cultured butter and 2 tbsp of coconut oil until hot (batter will sizzle).

I modified it a little in that I added 1 tbsp grape seed oil and 1/4 cup of water to the batter.

This recipe has been adjusted with instructions on what to do in this situation, with the addition of coconut (or other) milk, added in 1 tbsp increments until the desired texture of a moist cake batter is reached.