Sentences with phrase «cup batter onto the griddle»

Pour slightly less than 1/4 cup batter onto a griddle that has been sprayed with cooking spray.

For each pancake pour 1/4 cup batter onto the griddle.

For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles, loses its shine, and underside is a light, golden brown (2 - 3 minutes).

Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds.

Pour scant 1/4 cup batter onto griddle for each pancake.

Pour about a 1/4 cup batter onto griddle and cook until the edges are dry, flip and cook until browned, about 2 - 4 minutes per side.

For each pancake, spoon 1/4 cup batter onto the griddle, and cook for about 2 minutes or until bubbles appear.

Pour about 1/4 cup batter onto the griddle; cook for 2 - 3 minutes and until bubbles are popping over the top of the pancakes.

Not exact matches

Oil the griddle pan and pour 1 / 4 - cup of the pancake batter onto the griddle pan.

Step 5: Heat a large pancake griddle or a large 12 inch skillet until hot and add the oil, let oil get hot and then pour about 3/4 cup full of the batter onto the skillet or griddle.

Pour batter onto griddle using a small measuring cup.

Pour batter onto hot griddle using 1/3 cup measure.

Pour 1/4 cup of batter onto a heated griddle and cook each side until lightly browned.

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

Pour 1/4 cup of the batter onto the pan / griddle.

Add about 1/4 cup of batter per pancake onto the griddle and cook until bubbles start forming and edges start to brown.

When the butter has melted, measure out 1/4 cup of batter for each pancake onto the hot griddle or pan.

Once griddle is hot, pour batter onto skillet, using 1/4 cup measuring cup.

Use a 1/4 cup scoop to pour batter onto a griddle heated over medium / high heat.

Grease it lightly, and pour or spoon portions of about 1/4 cup of batter onto the hot griddle.

Grease the griddle with a dab of your coconut oil and pour batter into cup size amounts onto the oiled griddle.

Pour about 1/4 cup of batter for each pancake onto the griddle.

Using a 1/4 cup or 1/3 cup dry measure cup, pour the batter onto the preheated griddle or frying pan.

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

Grease it lightly, and pour as many portions of about 1/4 cup of batter onto the hot griddle as can fit comfortably, without touching.

Then pour about 1/4 cup of batter onto your griddle or frying pan — then when you see bubbles on the uncooked side, flip»em over and continue cooking for about 2 - 3 minutes.

Drop the batter in 1/3 to 1/2 cup portions onto the griddle, spread out the batter to form even circles.

Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan.

Pour batter onto griddle using an 1/8 cup measure or a heaping tablespoon.

Use a 1/4 cup to pour batter onto a greased griddle.

Pour 1/4 cup of batter onto the skillet or griddle for each pancake.

Pour about 1/4 cup of the batter onto the griddle / frying pan per pancake.

Heat a frying pan over medium - high heat or heat a griddle to 375 degrees F. Using a 1/3 cup measuring cup, scoop the batter onto the griddle.

Ladle 1/4 cup of batter per pancake onto the griddle and spread into 4 - to 5 - inch rounds.

Pour the batter in 1/4 cup measurements onto the pan or griddle — I use a 1 cup glass measuring cup and pour from this.

Using 1/3 a cup, pour batter onto a buttered griddle.

Pour or ladle as many pancakes onto the hot griddle or pan as you can fit without crowding, each about 1/4 cup of the batter.

Pour batter onto griddle (2 tablespoons to 1/4 cup, depending on desired size of pancakes).

Pour about 1/4 cup batter onto lightly greased, preheated 450ºF electric griddle or fry pan.

POUR 1/4 cup of batter for each pancake onto griddle / skillet.

Using a 1/4 or 1/3 measuring cup, pour the batter onto a greased skillet or griddle set at medium - low heat.

When hot, pour in 1/4 cup of batter onto the griddle.

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.

Using a 1/4 cup measure, pour the batter onto the griddle.

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 a small ladle full of batter (1⁄4 cup) onto griddle and spread in a circle.

Using a 1/4 cup ladle, measure the batter onto a hot, oiled griddle and cook on both sides til done.

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)

Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan.