Sentences with phrase «cup of batter all»

Ladle in about 1/4 cup of the batter, swirling the pan to completely coat the bottom.

Pour 1/4 cup of batter onto the skillet, and scatter cranberry sauce around the pancake and cook until bubbles appear on the surface.

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.

Scrape 1/3 cup of the batter into each of eight greased 3» - wide mini-heart-shaped pans.

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

When the skillet is hot (a drop of water will dance across the surface), add about 1/4 cup of batter.

Heat the butter or coconut oil in a skillet over medium heat, and add about 1/4 cup of batter.

Pour about a cup of the batter down the center of the cake.

Remove 1 cup of the batter to a medium bowl.

Remove 1 cup of the batter to a small bowl, and add the cocoa powder and the melted chocolate.

Pour another cup of the batter into a separate bowl; stir in blue food color until well mixed.

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

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

Scoop 1/3 cup of batter onto a pan heated at Med - High heat with coconut oil (or ghee).

Place the heart shaped cookie cutter onto skillet and ladle in about 1/4 cup of batter (depending on the size of your heart).

Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom.

Place 1/2 cup of batter into the skillet and gently spread out evenly.

Once warm, add 1/3 cup of batter to the center of the pan.

Pour about 1/4 cup of batter into the preheated skillet and circle the pan around evenly so the batter spreads into one smooth, thin layer.

Scoop 1/4 cup of batter onto the pan and cook until bubbles begin to form on the top, about 2 minutes.

For each pancake, pour about 1/4 cup of batter onto the griddle / skillet.

Pour about 1/4 -1 / 2 cup of batter onto griddle.

Spoon a 1 / 4 - cup of the batter onto the skillet and gently spread into a 4 - inch circle.

Add 1/2 cup of the batter into the skillet.

Pour 1/4 cup of batter into each muffin cup, filling about 3/4 full.

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.

Pour 1/3 cup of batter at a time into the waffle iron and cook for 4 - 6 minutes depending on how dry and crisp you want it.

Scoop 1/3 cup of batter onto hot skillet.

Once waffle iron is hot, add 1/4 - 1/2 cup of batter (depending on your waffle iron) and cook about 5 minutes.

Add about 3/4 cup of batter for a large Belgian style waffle maker or use 1/2 cup batter for a flatter regular waffle maker.

Pour about 1/4 cup of batter onto griddle.

Take about a 1/4 cup of batter and form a 3 - 4 inch cookie that is about 1/2 inch thick.

Pour 1/4 cup of batter on the griddle for each cake.

Pour about 1/4 cup of the batter into the hot skillet, cooking and then flipping the pancake.

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

Add 1/4 cup of batter at a time, cooking until bubbles appear.

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

Pour about 1/2 cup of batter into the skillet and tilt it so the batter spreads evenly as wide as possible — it will start to cook as soon as it hits the skillet, so be quick.

Pour about a 1/4 cup of batter into the center of the skillet.

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

On hot griddle, pour 1/3 cup of batter for each pancake.

Fill each muffin tin with 1/4 cup of batter, and place 2 - 3 peach pieces on each muffin.

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.

Add 1/2 cup of batter to pan using a circular motion to make thin, yet coat bottom.

To make a cupcake, I scoop 1/4 cup of batter, tap against the side of the bowl to get rid excess batter on the side, and pour in the batter.

When waffle iron is ready, pour 1/3 cup of batter into each well of the waffle iron and close the lid.

When the pan is hot (a droplet of water should dance vigorously across the surface), add about 1/3 cup of batter, smoothing out the top a tiny bit with a spatula to help it form a circle.

Spoon about 1/4 cup of batter into each cupcake paper.

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.

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