Sentences with phrase «cup batter for»

This is simply a white boxed cake mix, I recommend using 3/4 cup batter for each of the 6 layers and adding one drop more food coloring to each 3/4 cup batter.

Muffins — makes 12 - 14 — bake 12 - 15 minutes (1/4 cup batter for each muffin) Bread — bake 40 - 50 minutes or until toothpick comes out clean.

Add about 3/4 cup of batter for a large Belgian style waffle maker or use 1/2 cup batter for a flatter regular waffle maker.

When pan is hot, add oil or cooking spray and spoon batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Ladle 1/4 cup batter for each pancake onto preheated skillet and cook for about 4 minutes then flip.

Spoon in 1/3 cup batter for each pancake.

Ladle 1/2 cup batter for each pancake, and cook 3 to 5 minutes, or until bubbles form on surface all the way to middle of pancake.

Muffins — makes 12 - 14 — bake 12 - 15 minutes (1/4 cup batter for each muffin) Bread — bake 40 - 50 minutes or until toothpick comes out clean.

Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 3 - 4 minutes.

Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle.

Using lightly floured hands, drop 1/2 cup batter for each biscuit onto prepared baking sheet, spacing about 2 inches apart.

I used between 1/3 and 1/2 cup batter for each waffle and ended up with about 9 waffles total.

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.

Now, the fact is (again) the recipe does makes about 51/2 cups batter for two 9 × 3 inch rounds, one half sheet baking pan (9x13x1) or a 9x12x3 inch cake pan.

Simply hold back about 1 3/4 cups batter for later — it makes a mean waffle!

Not exact matches

Batter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste forBatter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste forbatter ingredients very well, taste for salt.

For each latke, take about 1/4 cup of batter and flatten it in your palms to about a 2 - inch disk.

Makes this not only a good batter bowl, but suitable for use handling other liquids when you need a bigger measuring cup.

Pour or scoop 1/4 cup of batter for each pancake.

For each pancake, ladle about 1/4 cup batter onto the hot surface.

Open heated waffle maker - spoon about 1/3 cup of batter on the waffle griddle, close and use manufacturers instructions for cooking.

I added 1/4 cup of cocoa powder and let the batter sit for a few minutes, this thickened it alittle to make a better consistency.

Randomly drop a few teaspoons of the del le luche over the cake batter using about 1/8 cup for each half and using a toothpick to roughly stir in your delicious pockets of del le luche.

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.

Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess - free work).

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

For cheesy cornbread, stir in 1 cup of shredded cheese to the batter.

Made these for the grandkids this weekend and they were a BIG hit!!!! The batter was very thin and added almost an extra cup of flour.

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 the pancake batter: 1 cup all - purpose flour 1 tsp.

With an oat flour batter, and no added sugar (beyond 1/3 cup maple syrup), this is a great option for people looking to make a GF and / or vegan version of the classic.

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.

For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...

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 cuFor 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 cufor 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.

The addition of coffee further enhances the chocolate flavor, and because there is coffee in the batter, this cake is the ultimate pairing for your morning or afternoon cup of joe.

And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4 cup of applesauce in the muffin batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.

Yields: batter for about 12 - 14 Ingredients • 1 cup milk • 2 medium eggs • 1/4 cup oil • 2 tablespoons sugar • 1 teaspoon salt • 2 teaspoons baking powder • 1 1/3 cups corn meal • 2/3 cup emmer flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst • extra emmer... Continued

Divide the batter between the prepared cups and bake in preheated oven for 20 minutes or until a toothpick comes out clean.

Carefully pour the batter onto the skillet, using approximately 1/4 cup for each pancake.

1/2 cup honey (or a little more or less, to taste — you can mix all ingredients except the eggs, and taste the batter to learn if it is sweet enough for you.

I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and nuts we have on hand (this week, I threw about a cup of fig purée into the batter and baked it for an additional 10 minutes; next week, walnuts and raisins).

For a quality nutritious dinner, I destroyed a giant cup of frozen yogurt with four flavors: pistachio, cheesecake, vanilla bean, and red velvet cake batter.

You use 1/3 cup batter in each square and cook it for exactly six minutes.

For the batter: 1/2 cup flour 1/2 cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch of salt If making tempura: 3/4 cup cold topo chico or any mineral water of your affection.

Measuring out 1/2 cup of batter for the pancakes yielded 13 pancakes (the recipe says to measure 3/4 c. and that the yield is 4 pancakes.

Divide the batter amongst about 16 prepared muffin cups and bake for 16 - 18 minutes.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

First I distributed the batter into some silicone baking cups and baked it for about 45 minutes.

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.