Sentences with phrase «batter in spoon»

Drop batter in spoon - sized mounds 1 inch apart on greased cookie sheet.

Not exact matches

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in 1/4 cup batter for each pancake.

Heat half a teaspoon of coconut oil in a pan, then spoon in large spoonfuls of pancake batter.

As they are browning on one side, carefully spoon some of the hot oil over the top to assist in setting the batter.

Spoon a scant 1/3 cup batter onto hot surface in batches of 3 and cook about 1 minute.

If not, use the back of a round cooking spoon to spread the batter evenly in a circular motion thinly on the pan.

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

I followed your recipe to the letter, beating for two minutes, oven at 350, and in fact using my own homemade almond butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.

With a teaspoon, make a little trench in the batter and spoon in the jam.

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).

Using back of spoon, create 1 / 2 - inch - deep channel in center of batter (batter should push up sides of pan slightly).

Spread the batter out in the loaf pan and using a spoon press and small valley in the middle of the batter.

Spoon it onto the brownie batter, distributing it in spots over the top (I evenly spaced 8 dots of it).

Drop batter in one tablespoon measures, then spread into a circle with your spoon.

Spoon the batter into the prepared pan and bake in preheated oven for 30 minutes or until a toothpick inserted in the middle comes out clean.

Just mix up the batter with a spoon, top with the streusel, and pop it in the oven.

I'd double the batter and spoon it into your first pan and pop them in the oven.

Layer each with one heaping teaspoon of Nutella in the center and spoon another tablespoon of batter on top.

Spoon batter into greased muffin tins and bake for 20 minutes (or until the tops are golden and a toothpick inserted in the center comes out clean).

Spoon the batter into large muffin cases in a 12 hole muffin tray so that they are around two thirds full.

Beat in flour (with a wooden spoon or paddle of an electric mixer) half at a time to make a smooth batter — beat for 3 to 4 minutes with a machine or 5 minutes by hand.

Spoon in chocolate - espresso batter, and swirl with a wooden pick.

Now, carefully spoon your peaches as evenly as you can over the batter, drizzling any liquid in the pan over the top.

Spoon 1 1/2 cups (330 grams) batter into a separate bowl, and stir in chocolate - espresso mixture.

Spoon the flour and baking powder, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.

Using a spoon, pour small amounts of the matcha batter over the blood orange batter in a swirling pattern (you can think of it like a zigzag pattern across the pan).

For each pancake, pour 1/4 cup batter and spread with back of spoon until 4» in diameter.

I found spooning the batter into the wells of the doughnut pan to be awkward, but then it occurred to me that piping it in would be easier.

The batter can sit in the fridge overnight before being spooned into the pan and baked in the morning.

Gingerbread Madeleines are a perfect make ahead treat that can be prepared to the batter stage and then spooned into a pan for baking in the morning.

Taking a small spoon, place a generous teaspoon of kiwi - lime marmalade (or whatever jam you are using) in the center of each muffin cup on top of the batter.

Spoon in enough batter to cover three - fourths of the surface (about 2/3 cup for an 8 - by -8-inch waffle iron).

etc.) whipped up a batch of chocolate chip cookies, and while the dough was still in the bowl, they let you lick the batter off of the spoon??

A couple of tricks: the batter should fall off the spoon in a «sheet»; get the grill piping hot before cooking; assume that the first batch will taste fine, but won't look so pretty.

Batter will drip off the spoon in «sheets» when it's about right — add a spoonful of additional flour or buttermilk if needed.

Heat a little oil in a frying pan, spoon some of the batter to make a pancake.

I'd serve the batter in a bowl with a spoon!

2) Line a cupcake pan with liners & fill the bottom with batter, use a spoon to narrow out an opening in the middle & spread the batter up the sides of the liner!

Finally spoon the rest of the green tea batter on top, in different spots, leaving some plain batter showing through.

I have a crepe batter sitting in the fridge as we speak and my family is licking the spatula, spoon, strainer and pot.

This moist corn spoon bread had bits of whole kernels, a cheesy top, and even pumpkin in the batter!

Spoon half the batter into 15 cupcake cases, make a slight dent in the middle and add a tsp of jam to each.

Stir in toffee bits and pecans then spoon batter into prepared pan.

Can you believe that wooden spoon stood up straight in the batter like that?

After the marshmallows are stirred in, the batter is spooned into our prepared pan, and we chill in the fridge to let the bars harden.

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 1/2 teaspoon peach preserves over batter in cups; top with remaining batter.

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

You can skip roasting the strawberries if you like and just use jam in the center instead, but I beg you not to because roasted strawberries have the ability to, oh, you know, change your life and all — ladled over ice cream, swirled into muffin batter, layered with yogurt and granola, blended into smoothies, spooned over pancakes.