Sentences with phrase «cup of batter over»

Not exact matches

Only this begging bowl, poor battered cup of my heart where once given to feeling now emptiness steals, catching at each new breath which, like the shore air over these waters, these sands, slips and runs away.

Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skillet.

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.

Layer 1 cup of the Cheddar cheese over the batter, then the crumbled sausage, then the crumbled bacon, and then the chopped green onion.

Cover these layers with another 1 cup of cheese, then pour the remaining batter over all the layers.

Take another 1/2 cup (120 ml) of the cranberry sauce and place dollops over the cheesecake batter and swirl gently with a knife.

Pour 1/2 cup of the potato cooking water over the flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.

Take 1/2 cup (120 ml or 130 grams) of the cranberry sauce and place dollops over the cheesecake batter and then swirl gently with a knife or skewer.

/ 90 g) of the cream cheese batter over cranberries in each cup.

Heat coconut oil in a skillet over medium / high heat and pour pancakes with about 1/3 cup of batter each.

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

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

This recipe produces a little over 4 cups of batter.

I used the measured amounts to fill the cups and had enough batter left over for 3 more muffins without filling and the 12 original ones rose well over the edge of the cups.

The first way is to fill each muffin cup only halfway full, place a dollop of strawberry jam in the center then evenly distribute the rest of the batter over top of each muffin.

- Place about 1/4 cup amount of batter on a skillet over medium heat.

Then pour about 1/4 cup of batter onto your griddle or frying pan — then when you see bubbles on the uncooked side, flip»em over and continue cooking for about 2 - 3 minutes.

106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter

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

Drop 1 tablespoon of the batter into each mini muffin cup, place 1 piece of hot dog in the center, and drop 1 teaspoon of batter over the hot dog.

These don't rise so a heaping 1/4 cup of batter is enough to fill the muffin cup without running over.

Scatter the remaining half cup of raspberries evenly over the top, pressing each gently into the batter.

Use a 1/3 - cup measure to fill the muffin liners (you'll have a bit of batter left over).

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 batter onto the griddle; cook for 2 - 3 minutes and until bubbles are popping over the top of the pancakes.

106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter

I also folded in a little over a half of a cup of blueberries into the batter, which turned into delicious, fluffy blueberry stacks.

When you fill the muffin cups, use a tablespoon of batter on bottom, then add the cream cheese filling by tablespoons or until you have used all filling spread out over all muffins.

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

Over medium heat, melt a pat of butter and pour the batter in 1/4 cup batches on a skillet.