Sentences with phrase «batter per pancake»

I used a 1/4 cup of batter per pancake and came out with five pancakes, which was a good amount for me.

Pour about 1/2 cup batter per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked.

Heat a bit of coconut oil in a skillet over medium low heat and pour in approx 1/4 c batter per pancake.

Heat a little butter in a skillet and add 1 1/2 Tbsp batter per pancake, then use the back of the spoon to even out the batter.

Lightly oil the skillet with coconut oil, and use about 1/3 cup of batter per pancake.

Pour about 1/4 cup batter per pancake onto pan.

Dollop 1/4 — 1/3 c batter per pancake into the pan, cook until golden then flip and repeat.

Ladle slightly less than 1/4 c of batter per pancake onto griddle, spread slightly and cook 4 - 5 minutes or until brown.

Drop about 1/3 cup / 75 ml of batter per pancake onto the hot griddle, leaving about 1 in / 2.5 cm or so between pancakes.

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

Once the skillet is hot, pour the pancake batter (using 2 tablespoons of batter per pancake) into the prepared skillet.

Prepare skillet at medium high heat around 300 degrees F. Scoop 1/4 -1 / 3 C of batter per pancake.

Spoon a scant 1/4 cup batter per pancake onto hot griddle.

Add about 1/4 cup of batter per pancake onto the griddle and cook until bubbles start forming and edges start to brown.

Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.

Add about 2.5 tbsp of batter per pancake.

Then use 1/3 to 1/2 cup of batter per pancake.

Ladle 1/4 cup of batter per pancake onto the griddle and spread into 4 - to 5 - inch rounds.

Grease the griddle or skillet and pour about 1/4 cup batter per pancake.

Add about 1/4 cup of batter per pancake to an oiled pan.

Pour 1/4 cup of the batter per pancake into the pan.

Pour 1/4 cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4 - inch pancake.

I also make them smaller in size, using about 1/4 measuring cup of batter per pancake.

SPOON 1/4 cup batter per pancake onto hot skillet or griddle (don't overcrowd pancakes) and cook for 1 minute or until bubbles appear.

When it's hot, drop about 1/4 cup of batter per pancake (for medium - sized cakes) into the pan.

Pour about 1/4 cup batter per pancake onto pan; sprinkle each with 2 teaspoons raisins and 2 teaspoons walnuts.

of batter per 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

Pour about 1/4 cup batter per pancake and cook until bubbles appear on top, about 2 - 3 minutes.

Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.

Pour or spoon batter onto preheated griddle or pan, using about 1/4 cup of batter per pancake.

Drop about 1/2 cup / 75 ml of batter per pancake onto the hot griddle, leaving about 1 in / 2.5 cm or so between pancakes.

Pour about 1/4 cup of batter per pancake onto the griddle and cook for 3 minutes or until bubbles form on the surface, the edges are set, and the pancakes are golden brown on the bottom.