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.
Pour about 1/4 cup
batter per pancake onto pan; sprinkle each with 2 teaspoons raisins and 2 teaspoons walnuts.
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.
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.
Ladle slightly less than 1/4 c of
batter per pancake onto griddle, spread slightly and cook 4 - 5 minutes or until brown.
Ladle 1/4 cup of
batter per pancake onto the griddle and spread into 4 - to 5 - inch rounds.
Add about 1/4 cup of
batter per pancake onto the griddle and cook until bubbles start forming and edges start to brown.
Not exact matches
Heat a griddle over medium heat, spoon a small amount of
batter for each
pancake onto the hot griddle and cook about 3 minutes
per side.
Pour about 1/4 cup of the
batter onto the griddle / frying pan
per pancake.
Pour about 1/4 cup
batter (or use a 2 - ounce ice - cream scoop)
per pancake onto a hot nonstick griddle or skillet.
When pan is hot enough, spoon
pancake batter onto griddle, using 1/2 of a cup
per pancake (this yields 4
pancakes)