Sentences with phrase «cup of batter on»

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

Open heated waffle maker — spoon about 1/3 cup of batter on the waffle griddle, close and use manufacturers instructions for cooking.

Spoon 1/4 cup of batter on to the hot griddle.

Drop 1/4 cup of batter on the heated griddle, gently and quickly using the back of the measuring cup to spread it into an even circle.

Pour 1/4 — 1/3 cup of batter on the griddle for each cake.

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

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).

Open heated waffle maker - spoon about 1/3 cup of batter on the waffle griddle, close and use manufacturers instructions for cooking.

Not exact matches

Each cup of Better Batter flour on it's own should weigh 140 grams; below you will replace a small portion of the flour with cornstarch to lighten the flour mixture.

Scoop about 1 cup of the the batter (depending on the size of your waffle iron) onto your heated waffle iron.

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

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.

Then spoon another 2 tablespoons of batter on top of the jam, filling the muffin cups about a 1/2» to 1/4» from the top.

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 completely

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.

I left out the white sugar and added a half cup of walnuts to the batter and sprinkled some walnuts on top before baking.

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

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

Using 1/2 cup Nutella, dollop spoonfuls on top of batter, swirl with a knife.

I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and nuts we have on hand (this week, I threw about a cup of fig purée into the batter and baked it for an additional 10 minutes; next week, walnuts and raisins).

Scoop batter into the pan (about 1/4 cup) and cook until bubbles appear on the surface of the pancakes.

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.

Also make sure you smash the cupcake pan with batter on the counter a few times to allow the batter to sink to the bottom of the cups.

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

Spoon prepared brownie batter on top of cookie dough until each cup is filled almost all the way.

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.

Measure out about 1/4 cup of the batter for each pancake onto the griddle, and cook 8 - 10 minutes on each side.

I have a hard enough time preventing the entire bowl of cake batter from spilling on the table, let alone trying to remember if I added 1 cup of sugar or 2.

Rub a thin coat of butter on the pan, then scoop 1/3 cup crepe batter onto the hot buttered pan.

Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.

Fill baking cups 2/3 full of batter, sprinkle a few lavender buds on the cupcakes for decoration, and bake for 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.

Make two 1/2 cup sized puddles of batter on each cookie sheet.

Use a 1/4 cup measuring cup and pour the batter into the pan, while you pour swirl the pan around so the batter makes a thin coating on the entire bottom of the pan.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

Heat a nonstick pan on medium - low heat, spray with cooking spray, and dump on about 1/4 cup of batter for each pancake.

My batter was very thick almost solid, I had to add cup of liquid and on second thoughts it wasn't enough: -LRB-

I had loads of leftover lentils, so on Saturday when I decided to make a pancake loaf, I just threw a cup of them in to the batter.

When the pan is hot, pour about 1/4 cup (62 g) of batter on the pan.

When you scoop out the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out.

Ladle heaping 1/4 cups of pancake batter on the griddle.

On my first test batch, I made what I thought was enough of the sun butter cups to fill all of the brownie batter cups.

Spoon 1 tablespoon of cream cheese mixture on top of the batter in each muffin cup.

When I made this recipe I used desiccated coconut, so since coconut flour is a lot denser and absorbs much more water than desiccated coconut, I suggest you use 1/3 to 1/2 cup of coconut flour, depending on the consistency of the batter.

Oil each muffin cup, place the pan in a preheated 400 °F oven for 3 minutes to get hot, add a heaping tablespoon of batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes.

Add 1/4 cup of batter and fry until golden brown on both sides.

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

To cook these vegan double chocolate pancakes, I measured out about 1/4 cup of the batter for each pancake, and they took about 8 - 10 minutes on each side on my griddle.

Distribute the batter evenly between the cups, on top of the graham cracker crusts, until they are each about a third full.