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.
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.
Heat 1 tsp coconut oil into a cast iron skillet
over medium heat, and add 1/4
cup of the
batter into the skillet.
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.
Divide
batter over 12 muffin
cups - they will be full!
Pour 1/3
cup caramel sauce
over batter, then use a thin knife to swirl the caramel into the
batter.
Pour
batter into prepared pan and sprinkle remaining 1/2
cup chocolate chips
over the top.
Sprinkle evenly
over the
batter in the
cups.
Spoon 1/2 teaspoon peach preserves
over batter in
cups; top with remaining
batter.
But don't try to use all the
batter; unless you have particularly deep
cups, you'll have abut 1/3
cup batter left
over.
Use a 1/4
cup scoop to pour
batter onto a griddle heated
over medium / high heat.
Layer 1
cup of the Cheddar cheese
over the
batter, then the crumbled sausage, then the crumbled bacon, and then the chopped green onion.
Cover these layers with another 1
cup of cheese, then pour the remaining
batter over all the layers.
Take another 1/2
cup (120 ml) of the cranberry sauce and place dollops
over the cheesecake
batter and swirl gently with a knife.
Pour 1/2
cup of the potato cooking water
over the flour and whisk it in, making sure that there are no lumps and that the
batter is the consistency of thick pancake
batter.
Add the
batter to the baking
cups, filling a little
over half way.
Take 1/2
cup (120 ml or 130 grams) of the cranberry sauce and place dollops
over the cheesecake
batter and then swirl gently with a knife or skewer.
/ 90 g) of the cream cheese
batter over cranberries in each
cup.
Heat coconut oil in a skillet
over medium / high heat and pour pancakes with about 1/3
cup of
batter each.
Evenly divide the cranberry mixture (about 1 tablespoon (25 grams)-RRB- among the 12 well greased muffins
cups and then evenly spoon the
batter over the cranberry sauce.
Pour
batter into pan and scatter remaining 1/4
cup raspberries
over top.
Pour 1/2
cup of
batter into the prepared pan and distribute the
batter evenly
over the bottom.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of
batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the
batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
This recipe produces a little
over 4
cups of
batter.
I used the measured amounts to fill the
cups and had enough
batter left
over for 3 more muffins without filling and the 12 original ones rose well
over the edge of the
cups.
The first way is to fill each muffin
cup only halfway full, place a dollop of strawberry jam in the center then evenly distribute the rest of the
batter over top of each muffin.
.1: why do you seem to prefer Better
Batter over Cup 4
Cup.....
Scatter banana slices
over batter, fold in to incorporate and, using an ice cream scooper, fill muffin
cups 3/4 full with mixture.
- Place about 1/4
cup amount of
batter on a skillet
over medium heat.
Drop by spoonfuls 1/2
cup cherry puree
over batter; with knife or spatula gently swirl.
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.
106 grams / 3 -3 / 4 ounces / 2/3
cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle
over the top of the cake
batter
cream cheese mixture
over batter in each muffin
cup.
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.
Using a ladle or ice cream scoop, fill the
cups with
batter, a little
over 3/4 full.
Fill the prepared muffin
cups with
batter and divide the crumb topping
over each muffin.
Heat a little butter
over low heat in a non-stick skillet, and pour 1/4
cup of
batter in the middle of the pan
Drop 1 tablespoon of the
batter into each mini muffin
cup, place 1 piece of hot dog in the center, and drop 1 teaspoon of
batter over the hot dog.
These don't rise so a heaping 1/4
cup of
batter is enough to fill the muffin
cup without running
over.
Scrape
batter into prepared pan and scatter remaining 1/4
cup raspberries
over top.
Scatter the remaining half
cup of raspberries evenly
over the top, pressing each gently into the
batter.
Avoid overfilling the
cups, as the
batter can spill
over the edges.
FIFA World
Cup 2014 is over with its highs and lows with Germany winning the 2014 world cup which is their 4th overall while Brazil got battered as the end the competition in 4th place while crowd had been great More
Cup 2014 is
over with its highs and lows with Germany winning the 2014 world
cup which is their 4th overall while Brazil got battered as the end the competition in 4th place while crowd had been great More
cup which is their 4th overall while Brazil got
battered as the end the competition in 4th place while crowd had been great More...
Pour
batter onto a large skillet
over medium heat, about 1/4
cup at a time.
Using a 1/4 measuring
cup, pack cookie
batter into measuring
cup then flip
over onto a parchment lined cookie sheet.
Add the
batter to the baking
cups, filling a little
over half way.
Use a 1/3 -
cup measure to fill the muffin liners (you'll have a bit of
batter left
over).
Step 4: Ladle 2 tbsp to 1/4
cup of the
batter into a hot skillet
over medium heat, then flip once bubbles begin to form on the top.
Divide the
batter over six muffin
cups and bake them 20 - 25 minutes in the oven.
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.