Sentences with phrase «cup of batter»

Measure about a half cup of batter into the funnel and position above the oil.

Pour a half cup of batter onto the iron and spread to the edges.

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

Pour or scoop 1/4 cup of batter for each pancake.

Lower the heat and pour small cup of batter in the center of pan.

Pour 1/4 cup of batter on to the skillet.

Pour about a quarter cup of the batter at a time on heated the skillet.

I used about a half cup of batter and cooked each waffle for a few minutes.

Add a quarter cup of the batter into the pan.

I can't say the number of cups of batter it makes off the top of my head, but you will probably need to divide it into two loaf pans.

Pour about 1/4 cup of batter out and cook until bubbles start to form.

In a medium bowl, stir 2 cups of batter with the bittersweet chocolate.

Take 1/4 cup measuring cup of batter and pour it slowly into a pile, trying to keep a round shape.

6 cups of batter fits into a 9 ″, 1.5 ″ tall round pan, or an 8 ″, 2 ″ tall round pan.

This recipe yields 5 cups of batter which gives you enough to freeze.

Just poured 1/4 cup of the batter right onto the hot non-stick skillet.

He took about 3 / 4th cup of the batter, added 1/4 tsp of baking powder... and put it in the waffle maker.

You'll end up with about 5 cups of batter total.

Pour about 2/3 cup of batter onto waffle maker and cook according to your maker's directions.

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

Add about 1/4 cup of the batter for each pancake.

Place about 1/4 cup of batter in each muffin cup; they should be about 2/3 full.

Pour a little more than 1/2 cup of batter into pan and let it spread out into a large round.

Make pancakes using 2 tablespoons - 1 / 4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing).

Spoon out a couple of tablespoons or ⅛ cup of batter onto large skillet.

Stir the batter (it shoud be more like dough at this point) and spoon 1/4 heaping cup of batter onto each sections of the iron and cook according to the manufacturer's instructions.

Reserve 2/3 cup of the batter before spreading the rest in the prepared pan.

Pour 1/4 cup of batter over buttered pan over medium heat, twirling the pan to coat the entire bottom.

Add the matcha and 1 tbsp of almond milk to the removed cup of batter and mix together (if the mixture seems too thick you can add an additional tbsp of almond milk).

3) Melt a little butter in a non-stick pan over medium - low heat 4) Pour about 1/2 cup of batter all around the pan to create a large circle by swirling the pan to spread batter evenly.

Hinge was loose and wobbly out of the box, the thermostat lacks precision (no difference between 3 and 5 settings), the heating element burns the center of the waffle while leaving the outside soggy and undercooked, it overflowed even with less than the 1/4 cup of batter recommended by the recipe, and the waffles invariably stick!

A fun way to get creative with your pancakes Bottle holds 3 cups of batter made from LDPE food safe plastic Includes a guidebook to making your own pancake art 11.25 x 3 inches

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

Lightly oil the skillet with coconut oil, and use about 1/3 cup of batter per pancake.

Add about a quarter cup of batter for each pancake and cook until golden on one side and bubbly on the other.

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).

Once you make your pancakes your own; scoop about 1/8 cup of batter in dollops on your skillet.

You'll portion a heaping quarter cup of batter into each cup.

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.

Scoop about 1/3 cup of batter out and roll it completely in buckwheat flour.

Do the same with a second bowl of and another 1/4 cup of batter with a contrasting color (I used pink and yellow obviously).

To make the cookies, use ⅛ cup of batter to measure one cookie.

Spoon approximately 1/3 cup of batter onto skillet and cook until bubbles begin to form.

Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula.

For each latke, take about 1/4 cup of batter and flatten it in your palms to about a 2 - inch disk.

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.

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.