Sentences with phrase «cup batter into»

Pour 1/3 cup batter into the pan and swirl quickly with a few flicks of the wrist before the batter fully sets, so that the batter covers the bottom of the pan entirely.

3 Pour 1⁄3 cup batter into each prepared cup, almost filling it.

Pour 3/4 cup batter into a small bowl.

Ladle 1/4 cup batter into pan for each pancake.

Scoop 1/4 cup batter into hot pan, and sprinkle with 2 Tbs.

Pour 1/4 cup batter into the skillet and swirl the pan until the batter covers the bottom.

Turn heat up to medium — low and using a measuring cup, ladle 1/3 cup batter into the skillet.

Pour 1/4 cup batter into pan and place 5 — 6 banana slices on top.

Ladle 1/4 cup batter into pan for each pancake.

Use a ladle to pour about 1/4 cup batter into the centre of the pan and spread it outwards using the bottom of the ladle.

Working in batches, spoon 1/4 cup batter into the pan.

Spoon scant 1/3 cup batter into each paper liner.

Scoop about 2/3 cup batter into the waffle iron and cook according to manufacturer's directions.

Pour about 3/4 cup batter into skillet, spreading batter to edges with a large spoon.

Scoop about 1/4 cup batter into the skillet to make each pancake.

Drop 1/3 cup batter into each muffin tin and place onto middle rack of the oven.

Pour scant 1/4 cup batter into skillet and tilt pan quickly to coat bottom.

Spoon 1/4 cup batter into each cup.

Stir batter then pour a scant 1/4 cup batter into hot pan.

Pour about 1 1/2 cups batter into bottom of each prepared pan.

Place about 1-2/3 cups batter into 3 separate small bowls.

Not exact matches

Leave out the eggs and whisk 1/3 cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together with the walnuts.

Using a 1/4 cup measuring cup, scoop the batter into your floured hand and shape into a ball.

Spoon about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer, stopping about 1/4 inch from the edge of the iron.

Scoop batter into 1/4 or 1/3 cup portions and place on the griddle.

When the oil is hot, pour 1/4 cup of batter into the pan.

Divide the batter evenly into 3 bowls, using about 1 1/2 cups of batter per bowl.

Scoop batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9x4 loaf pan.

Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skillet.

Spoon batter evenly into prepared muffin cups.

I scooped the batter into muffin cups.

Cake batter divided into 2 — 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressurize.

But with cupcakes, you just pour the batter in layers into each cup (without mixing) in a ROYGBIV sequence.

Spoon the muffin batter into the muffin cups, dividing the batter between them as evenly as possible.

Follow Basic Bran Muffin recipe, but gently fold 1 1/2 cups (7 1/2 oz / 214g) fresh or frozen blueberries into the batter.

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).

Stir banana mixture into dry ingredients until combined.Scoop batter into prepared muffin cups.

Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2 - 3 minutes.

Set aside 2/3 cup of the blondie batter, and spread the rest into the bottom of a 9 × 9 ″ pan.

Divide the cake batter into 2 equal parts, almost 2 cups each.

The batter was very thin, so scooping into muffins cups resulted in a lot of drips & drabs on the tin and the counter.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

Divide batter into 16 paper lined muffin cups.

Ladle about 1/4 cup of the batter into the pan and spread to make a 4 - inch circle.

I am going to make the cake again and use 1 - 2 cups of blueberries and just fold them into the batter, it should come out fine.

Divide batter into 9 lined muffin cups.

The batter looked very curdled indeed, even as I spooned it into the paper cups, but it baked into a nice, light sponge.

The only change I made was to add an extra 3/4 cup of zucchini into the batter, just because we have lots in our garden.

-- Once the batter is filled into the paper cups, immediately put them into the oven and bring down the temperature to 180 degrees.