Pour 1/4 cup of
the batter per pancake into the pan.
Not exact matches
Ladle 1/4 cup of
batter per pancake onto the griddle and spread
into 4 - to 5 - inch rounds.
Scoop small amounts of the
batter (generally, 1/6 to 1/3 cup) and pour
into the pan
per pancake, making sure each
pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries
per).
When it's hot, drop about 1/4 cup of
batter per pancake (for medium - sized cakes)
into the pan.
Scoop small amounts of the
batter (generally, 1/6 to 1/3 cup) and pour
into the pan
per pancake, making sure each
pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries
per).
Spoon the
pancake batter into the pan, about 2 tablespoons
per pancake, and flatten down
into a round shape.