Sentences with phrase «cup batter per»

Pour about 1/4 cup batter per pancake and cook until bubbles appear on top, about 2 - 3 minutes.

Spray waffle iron with cooking spray and pour about 1/2 cup batter per waffle, and depending on size of waffle iron, into waffle iron.

Spoon about 1/4 cup batter per 4 - inch waffle onto hot waffle iron (or appropriate amount depending on your waffle maker), spreading batter to edges.

Pour about 1/4 cup batter per pancake onto pan; sprinkle each with 2 teaspoons raisins and 2 teaspoons walnuts.

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.

Divide batter among molds (use about 1/3 cup batter per mold, or 2 mounded Tbsp.

Divide batter evenly among muffin cups, filling two - thirds full (a level 1/3 cup batter per cupcake).

We recommend using 1/2 cup batter per waffle for evenly filled waffles.

Grease a hot waffle iron and pour about 1/3 cup batter per 4 - inch waffle.

Not exact matches

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

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

Just sub in an all - purpose gluten - free flour, and 1/2 teaspoon xanthan gum per cup of flour (unless your flour already contains xanthan gum, like Better Batter does): http://www.epicurious.com/recipes/food/views/Fish-and-Chips-109011.

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

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).

Scoop out about 1/4 cup of batter per waffle and pour onto hot waffle iron, spreading it to the edges.

Divide batter equally among prepared pans (about 2 cups per pan).

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

My waffles took about 4 minutes to cook, and I used 1/3 -1 / 2 cup of batter per waffle, but your waffle iron may be different.

Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.

Distribute batter into prepared muffin tin, filling about 2/3 of the way full (about 1/4 cup of batter per cupcake).

Drop the fritter batter by the 1 / 4 - cup full, flattening with a spatula, and cook for 2 - 3 minutes per side until golden brown.

I use about 1/2 cup / 120 ml of batter per waffle.

I added an egg and some oil and used about 1/4 cup of the batter per crepe.

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

Then use 1/3 to 1/2 cup of batter per pancake.

Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25 * cooler oven) as the muffin recipe, with 8 per cookie sheet.

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

Scoop small amounts of the batter (generally, 1/6 to 1/3 cup) and pour into the pan per pancake, making sure each pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries per).

Prepare waffles according to waffle iron manufacturer's instructions, using 1/4 to 1/3 cup of batter per waffle.

Divide brownie batter among muffin cups, about 1 tablespoon per cup.

Add about 1/4 cup of batter per pancake to an oiled pan.

Pour 1/4 cup of the batter per pancake into the pan.

I also make them smaller in size, using about 1/4 measuring cup of batter per pancake.

1/4 cup of batter per pancake makes a decent - sized pancake; my large skillet had ample room to cook two of them at a time, and I ended up with (I think) 10 pancakes, all relatively the same size and shape.

I don't recommend using any more than 1/4 cup of batter per cake, as these are particularly delicate and can be tough to flip if they're too large.

Pour in the batter, about 1/2 cup per pancake.

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.

The flavors of liqueurs are quite pronounced and the rule of thumb is to use 1 to 2 tablespoons per cup of batter or sauce as you do not want the liqueur to overpower the rest of the flavors in the dessert.

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.

When it's hot, drop about 1/4 cup of batter per pancake (for medium - sized cakes) into the pan.

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)

Spoon waffle batter in to waffle maker 1/4 cup per waffle.

Scoop small amounts of the batter (generally, 1/6 to 1/3 cup) and pour into the pan per pancake, making sure each pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries per).

That will give you the grams of batter per cup.

Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.

Divide batter between two medium bowls (about 2 cups per bowl).

Pour about 1/4 cup of batter per pancake onto the griddle and cook for 3 minutes or until bubbles form on the surface, the edges are set, and the pancakes are golden brown on the bottom.