Sentences with phrase «cup of batter out»

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

Not exact matches

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

The batter came out very stiff though so it was kind of hard to spread it amongst the 12 muffin cups.

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).

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

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.

I am going to make the cake again and use 1 - 2 cups of blueberries and just fold them into the batter, it should come out fine.

Ladle out about a 1/4 cup of the batter and lift the pan up and swirl the batter around so that it coats the pan.

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

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

Use 1/4 cup to pour the right amount of batter, a spatula rounds them out nicely.

Add four 1 / 4 - cup batches of batter, using the back of a ladel to smooth them out into 4 - inch disks.

Measuring out 1/2 cup of batter for the pancakes yielded 13 pancakes (the recipe says to measure 3/4 c. and that the yield is 4 pancakes.

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

Scoop out about 1/4 cup of batter per waffle and pour onto hot waffle iron, spreading it to the edges.

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.

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

When the butter has melted, measure out 1/4 cup of batter for each pancake onto the hot griddle or pan.

Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet.

Divide the batter among the muffin cups and bake in the oven for 20 - 25 minutes or until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry.

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.

Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean.

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

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.

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!

To make the puree I just chopped about 10 strawberries and blended with some water, then measured out a cup of that liquid to mix into the batter.

Just at a glance, I'm seeing that (2) 8 - inch layers require 7 cups of batter, and since my recipe yields 2 1/2 dozen 1 / 4 - cup cupcakes, that works out to about 7 cups of batter.

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

5) Heata little coconut oil in a non-stick pan and let it warm up a little 6) Scoop about 100 ml (1/2 cup) of batter into the middle of the pan and let it spread out into a circle.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Pour 1/2 cup circles of the batter and even out the rounds with a spatula.

Because other reviewers noted that they came out a bit blah, I also added about 1/4 cup of chunky peanut butter to the batter and spread raspberry preserves (Kirkland brand so they are nice and tangy, not super sweet) on half then baked according to directions.

Lightly spray the griddle with oil and ladle out four pancakes (or as many as will comfortably fit)- about 1/4 cup of batter each.

Divide the batter evenly between the cups of the muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center of one of the muffins comes out clean.

Evenly distribute batter among the cups of the muffin pan, and smooth out the surfaces.

But I now have a rather large batch of the batter and the first cake is in the oven a couple of cupcakes of it are all ready done and I tasted it — I had to use half a cup of avocado oil as I ran out of olive and it kinda tastes rather overwhelmingly of that now.

I followed this recipe to a T, but the batter came out very runny, so I added about 1/3 cup more of flour to thicken up a bit.

Working in batches, spoon 1/4 cup of the batter onto the skillet and spread it out with the back of a spatula.

I had the same issue... the batter was so runny, I had to use muffin tin cups... I followed the recipe, and also live at about 5,000 ft... anyone out there w / an idea of why they were so soupy??

I was able to get a small, two layered cake and 4 cup cakes out of one batch of batter.

Pour about a quarter of the batter (a heaping 1/2 cup) into the pan and spread it out to a 6 - inch pancake using the back of a spoon.

The buttercream frosting too, turned out well and a very good consistency, though a bit sweet (with 8 cups of confectioners sugar...) I added (at my sister's suggestion) a packet of the Starbuck's decaf italian roast instant coffee, which is what we added to the cake batter in lieu of espresso powder.

fill the muffin cups to the top with the batter and bake the muffins in the oven for 18 - 20 minutes, until a toothpick inserted into the center of one muffin comes out clean.

i love these but the cheese seams to disappear when its mixed into the batter so next time i'm going to leave it out of the batter and after the muffin cups are filled shove a nice cube of cheese right in the center to make a cheesy filling!

I accidentally added 1/2 cup of tomato sauce to the batter, instead of 1/4 cup, and it still turned out fine.

Heat a non-stick saucepan on medium heat (or coat your pan with oil) and drop 1/4 cup amounts of batter onto the pan, using the back of spoon to spread the batter out into a thin, even layer.

On a nonstick or sprayed griddle on medium - high heat, measure out 1/2 cup of batter for each pancake.

* To make the tea, I brew one bag of tea in 5 tablespoons of boiling hot water for 10 - 15 minutes, then squeeze all the water out of the tea bag and measure 1/4 cup of that liquid to use in the batter.

Instead of baking this cornbread in a baking pan you can divide the batter between 10 - 12 muffin cups and bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

I then baked it up as marbled muffins: 1/4 cup (it worked out to be 9 light batter and 3 dark batter) and then a small spoonful of contrasting batter swirled through.