Sentences with phrase «cup of batter in»

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

Pour a scant 1/4 cup of the batter in the middle of heated pan, swirling around so that the batter goes all the way to the outside.

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

I baked mini cakes in 1 - cup ramekins (1/2 cup of batter in each), and used 2 layers for each -LSB-...]

I baked mini cakes in 1 - cup ramekins (1/2 cup of batter in each), and used 2 layers for each little tower.

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

Pour 1/3 cup of the batter in a pool slightly off - center further from you, and then quickly swirl the pan so that the batter covers the entire surface.

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

Reserve 1/3 cup of batter in a small bowl.

• The lattice top is accomplished by placing 1 cup of batter in a pastry bag and piping it onto the cream cheese topping with a # 3 tip.

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

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

Not exact matches

Spoon a scant 1/3 cup batter onto hot surface in batches of 3 and cook about 1 minute.

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

Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway).

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

Cake batter divided into 2 — 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressurize.

Put the batter into my pastry bag, then glanced at my counter and realized the cup of water you listed first in the ingredients was still there.

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

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.

* edited to add *: In the time since I posted this recipe, I have refined my position about how to measure 1 cup of Better Batter by weight.

Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter.

Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).

For cheesy cornbread, stir in 1 cup of shredded cheese to the batter.

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.

The batter was very thin, so scooping into muffins cups resulted in a lot of drips & drabs on the tin and the counter.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

The regular size muffin pans have 6 - or 12 - cup - shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter.

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.

The only change I made was to add an extra 3/4 cup of zucchini into the batter, just because we have lots in our garden.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

The addition of coffee further enhances the chocolate flavor, and because there is coffee in the batter, this cake is the ultimate pairing for your morning or afternoon cup of joe.

And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4 cup of applesauce in the muffin batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.

Add a fourth to a third of a cup of batter to pan so it covers the bottom in a thin layer.

Working in batches, drop about 1/4 cup of batter into the skillet to form each pancake.

With the batter already in my loaf pans, I softened 4 ounces of cream cheese and stirred in a 1/2 cup brown sugar.

I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested — I've written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you'll get a couple more.

I could not however imagine what a cake with 1/2 cup of fortified wine in the batter would be like (in this cake the raisins got boozed up so heavily that there wasn't much Marsala left to go in the batter), therefore the sherry cake recipe I saw on Delicious magazine got me really curious.

Stir in 1/2 cup of sweetened coconut to the batter.

The batter starts with a cup of oat flour — 1 cup of oats thrown in the blender and chopped up into flour - like consistency.

Using a quarter cup measure, pour batter in the shape of a circle on your prepared skillet.

I folded in the dry ingredients, just until the last traces of flour disappeared completely, then scooped the batter into muffin cups.

For each pancake, pour 1/4 cup batter and spread with back of spoon until 4» in diameter.

To make the batter - Combine 1 cup of sugar, 1 cup of peanut butter, 1 egg, and 1 tsp of vanilla in a medium bowl.

I added a cup of gluten free oats to the batter and blended in my food processor before adding the blueberries.

Put a tablespoon or so of batter in each muffin cup (just enough to fill the bottom of the cup).

But yesterday I used just under 1/2 a cup of Green Banana Flour, the batter was slightly thinner in the beginning but they were great.

Taking a small spoon, place a generous teaspoon of kiwi - lime marmalade (or whatever jam you are using) in the center of each muffin cup on top of the batter.