Sentences with phrase «cup batter on»

Pour about 1/3 cup batter on a sizzling hot griddle and cook, watching carefully so they don't burn.

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 1/4 cup batter on to griddle and add blueberries on top of each pancake.

Pour 1/4 cup batter on to griddle and add dark chocolate on top of each pancake.

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

Not exact matches

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

3/4 -1 cup unsweetened almond milk (enough to help your batter come together, may need to adjust based on how absorbent your protein is)

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

Each cup of Better Batter flour on it's own should weigh 140 grams; below you will replace a small portion of the flour with cornstarch to lighten the flour mixture.

Scoop about 1 cup of the the batter (depending on the size of your waffle iron) onto your heated waffle iron.

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

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.

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.

Then spoon another 2 tablespoons of batter on top of the jam, filling the muffin cups about a 1/2» to 1/4» from the top.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

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.

I left out the white sugar and added a half cup of walnuts to the batter and sprinkled some walnuts on top before baking.

Pour about 1/4 cup of batter into circles on pan.

Pour the batter on the griddle or skillet in 1/3 cup portions.

Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup).

Using 1/2 cup Nutella, dollop spoonfuls on top of batter, swirl with a knife.

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).

Scoop batter into the pan (about 1/4 cup) and cook until bubbles appear on the surface of the pancakes.

I could not however imagine what a cake with 1/2 cup of fortified wine in the batter would be like (in this cake the raisins got boozed up so heavily that there wasn't much Marsala left to go in the batter), therefore the sherry cake recipe I saw on Delicious magazine got me really curious.

Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium - low speed.

Also make sure you smash the cupcake pan with batter on the counter a few times to allow the batter to sink to the bottom of the cups.

Using a quarter cup measure, pour batter in the shape of a circle on your prepared skillet.

Spoon prepared brownie batter on top of cookie dough until each cup is filled almost all the way.

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).

Taking a small spoon, place a generous teaspoon of kiwi - lime marmalade (or whatever jam you are using) in the center of each muffin cup on top of the batter.

I scooped the batter into muffin cups and briefly contemplated sprinkling turbinado sugar on top.

Measure out about 1/4 cup of the batter for each pancake onto the griddle, and cook 8 - 10 minutes on each side.

I have a hard enough time preventing the entire bowl of cake batter from spilling on the table, let alone trying to remember if I added 1 cup of sugar or 2.

Rub a thin coat of butter on the pan, then scoop 1/3 cup crepe batter onto the hot buttered pan.

Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.

Fill baking cups 2/3 full of batter, sprinkle a few lavender buds on the cupcakes for decoration, and bake for 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.

YUMMO Let's start baking... Firecracker Cake Batter Brownies Yields: 12 - 18 brownies (depending on how generous you feel that day) Ingredients for the brownies: 1 cup melted unsalted butter 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp vanilla extract 1 tsp instant espresso powder (brings out the chocolate flavor) 1 cup all purpose flour Directions: 1.

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

Make two 1/2 cup sized puddles of batter on each cookie sheet.

Use a 1/4 cup measuring cup and pour the batter into the pan, while you pour swirl the pan around so the batter makes a thin coating on the entire bottom of the pan.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

Heat a nonstick pan on medium - low heat, spray with cooking spray, and dump on about 1/4 cup of batter for each pancake.

My batter was very thick almost solid, I had to add cup of liquid and on second thoughts it wasn't enough: -LRB-

I had loads of leftover lentils, so on Saturday when I decided to make a pancake loaf, I just threw a cup of them in to the batter.

If you're really set on using them and you have more than one muffin pan, you can divide the batter further and make a few extra muffins so you don't overfill each cup.

Use a 1/4 measuring cup to measure out batter for each pancake and cook for about 3 mins on each side.

Pour the batter onto the hot waffle iron (about 2 cups or according to your waffle iron) and cook on medium - high setting.

When the pan is hot, pour about 1/4 cup (62 g) of batter on the pan.

When you scoop out the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out.