Sentences with phrase «cup batter at»

Using 1/3 cup batter at a time, add batter to hot pan and swirl gently so it covers entire bottom of the pan.

Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart.

Brush the bottom of the pan with butter and ladle in 1/4 cup batter at a time (making sure to leave room between pancakes for spreading and flipping).

My waffle make takes 3/4 cup batter at at time.

Not exact matches

Only this begging bowl, poor battered cup of my heart where once given to feeling now emptiness steals, catching at each new breath which, like the shore air over these waters, these sands, slips and runs away.

Put the batter into my pastry bag, then glanced at my counter and realized the cup of water you listed first in the ingredients was still there.

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).

Add 1 and 1/3 cups batter to waffle maker and bake for at least 4 minutes, or until steam stops escaping from waffle maker.

Blueberries can be added in the batter at the end, but I usually add other, more delicate berries to each cup, about 4 - 6 berries poked in..

Beat 2 eggs and 1 cup brown sugar at medium - high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted.

Make pancakes using 2 tablespoons - 1 / 4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

For all of them, I let them sit for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about a quarter cup of batter at a time on med - high heat, flipping once the edges started to curl.

Scoop about 1/4 cup of batter at a time into a paper lined muffin pan 5.

Batter 1/2 cup (1 stick or 4 ounces) butter, at room temperature 1/2 cup sugar 1 large egg 1/3 cup dark molasses 1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamon

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

Place 1/4 cup of batter on griddle to make one pancake, repeat with remaining batter until you have 8 pancakes (you'll likely have to do batches - my griddle hold 6 pancakes at a time).

Savory Spinach Crepes with Sautéed Mushrooms, serves 3 - 4 adapted from Green Kitchen at Home Crepe batter 3/4 cup / 112 g buckwheat flour 3/4 cup / 112 g garbanzo or garfava flour 6 Tbs.

Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below).

Pour batter into muffin cups, one color at a time, alternating with all colors into one, filling 3/4 full.

Pour batter on to pan, 1/4 cup at a time, and heat until bubbles begin to form - about 1 - 2 minutes.

Gradually whisk in 1 cup of milk by slowly adding in 1/4 cup at a time, stirring until you have a smooth lump - free batter.

If the batter is too thick or becomes too thick as it sits, add up to 1/4 cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4 cups for the pancakes, but you may not need that much).

Start with 1/3 cup and if batter is too liquid, add a bit a teaspoons more of coconut flour at a time.

Then begin adding room temp water 1/4 cup at a time until it reaches a thick batter.

Add warm water, 1/3 cup at a time until a very thick batter is made.

Maybe mix everything together (but just one cup of almond flour) and then add coconut flour a tablespoon at a time until you get a good batter.

Divide batter evenly between prepared muffin cups, filling each at least 3/4 full.

Just at a glance, I'm seeing that (2) 8 - inch layers require 7 cups of batter, and since my recipe yields 2 1/2 dozen 1 / 4 - cup cupcakes, that works out to about 7 cups of batter.

Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1 cup hot coffee 1 cup brown sugar 1 cup molasses 4 eggs 1/4 cup chopped candied ginger sift dry ingredients together melt chocolate, butter, & coffee together add brown sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.

At this time you can add 1/2 cup of chocolate chips and fold into the batter.

Pour 1/4 cup batter on a preheated, lightly oiled griddle set at 375F, or on a skillet set at medium to high heat.

Pour the pancake batter about 1/4 cup at a time into rounds.

Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Once the skillet is hot, pour in about 1/3 cup of the batter at a time.

Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides.

This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.

Scoop the batter into the cupcake pan using a standard - size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.

Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25 * cooler oven) as the muffin recipe, with 8 per cookie sheet.

Working with 1/3 cup of batter at a time, pour batter into waffle maker and cook for 5 minutes.

I had the same issue... the batter was so runny, I had to use muffin tin cups... I followed the recipe, and also live at about 5,000 ft... anyone out there w / an idea of why they were so soupy??

The buttercream frosting too, turned out well and a very good consistency, though a bit sweet (with 8 cups of confectioners sugar...) I added (at my sister's suggestion) a packet of the Starbuck's decaf italian roast instant coffee, which is what we added to the cake batter in lieu of espresso powder.

Spoon the batter into the prepared baking cups, then bake at 350F for 25 - 30 minutes, until the centers are firm.

Pour about 1/4 cup of the batter at a time into the muffin tin so that there are eight muffins total.

Add more water or nondairy milk, about 1/4 cup at a time until you have a thick batter.

1) Cream cooking oil, sugar and coffee powder together 2) Beat in eggs and self - raising flour, alternating each cup of flour with an egg 3) Add in vanilla extract and chopped walnuts 4) Mix cookie batter until homogenous 5) Drop by teaspoon on greased baking trays 6) Bake in oven at 165 deg cel for 8 — 10 minutes, or until cookies are firm 7) Cool for 10 minutes before serving

Stir the batter (it shoud be more like dough at this point) and spoon 1/4 heaping cup of batter onto each sections of the iron and cook according to the manufacturer's instructions.

Reduce the heat and add 2 to 4 fritters to cook at a time (the amount of batter that makes one fritter will depend on the size of your pan, I use the 1/4 cup scoop and fill it about half way).