Sentences with phrase «cup of batter into»

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

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

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

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.

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

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

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

Spoon about 1/3 cup of batter into each muffin cup — they will be very full.

Pour 1/4 cup of batter into a greased and floured pan or prepared muffin tins.

Pour 1/2 cup of batter into waffle iron and cook according to manufacturer's directions.

Pour about 1/4 cup of batter into the pan and swirl it around just until the bottom is covered.

If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).

Spoon about 1/2 cup of batter into each muffin cup.

Stir 1 cup of the batter into the cocoa powder mixture.

Pour about 1/3 of a cup of the batter into the pan and cook for 3 - 4 minutes, flip and fry for another minute or two.

Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it.

Pour 1/4 cup of batter into the middle of your waffle cavity * and wait for 3 minutes.

Scoop 1 cup of the batter into a second mixing bowl.

Drop 1/4 cup of batter into oil and fry until browned in small uncrowned batches.

Add a quarter cup of the batter into the pan.

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

When oil is hot, pour 1/4 cup of batter into skillet.

Line a standard muffin tin with paper liners and scoop a scant 1/2 cup of the batter into each muffin cup (the batter should reach almost to the top of each cup.)

Pour about 1/4 cup of the batter into the skillet and tilt it around to spread the batter out into a circle.

Drizzle 1/4 -1 / 3 cup of the batter into the pan and swirl it around so it covers the entire surface of the pan.

Grease muffin liners, and pour 1/4 cup of batter into each liner.

Pour 1/2 cup of batter into the prepared pan and distribute the batter evenly over the bottom.

Working in batches, form fritters by flattening about 1/4 cup of batter into patties before placing them in the pan.

Scoop 1/4 cup of the batter into each muffin tin.

Place 1/4 cup of the batter into the pan.

Spread the cake batter into a prepared cake pan, or drop about 1/2 cup of batter into each cupcake liner.

Portion out about 1/4 cup of batter into each muffin cup.

Ladle about 1 cup of the batter into the pan and cook until bubbles start rising to the surface and the edges look cooked.

Once hot, scoop 1/2 cup of batter into the pan.

Pour 1/3 cup of batter into the center of the pan.

Rub the pan with a hint of oil, and pour about 1/3 of a cup of batter into the skillet.

Pour about 1/4 cup of batter into the pan; swirl to evenly coat the bottom of the pan.

Grease the waffle iron and drop 1/4 cup of batter into the center.

Measure about 1/4 cup of batter into each muffin tin.

Scoop approximately 1/3 to 1/2 cup of batter into the center of your waffle maker and close the lid.

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

Pour about 1/4 cup of batter into circles on pan.

Ladle about 1/4 cup of the batter into the pan and spread to make a 4 - inch circle.

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.

Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2 - 3 minutes.