Sentences with phrase «cup of batter per»

Pour about 1/4 cup of batter per pancake onto the griddle and cook for 3 minutes or until bubbles form on the surface, the edges are set, and the pancakes are golden brown on the bottom.

Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.

When it's hot, drop about 1/4 cup of batter per pancake (for medium - sized cakes) into the pan.

I don't recommend using any more than 1/4 cup of batter per cake, as these are particularly delicate and can be tough to flip if they're too large.

1/4 cup of batter per pancake makes a decent - sized pancake; my large skillet had ample room to cook two of them at a time, and I ended up with (I think) 10 pancakes, all relatively the same size and shape.

I also make them smaller in size, using about 1/4 measuring cup of batter per pancake.

Pour 1/4 cup of the batter per pancake into the pan.

Add about 1/4 cup of batter per pancake to an oiled pan.

Prepare waffles according to waffle iron manufacturer's instructions, using 1/4 to 1/3 cup of batter per waffle.

Ladle 1/4 cup of batter per pancake onto the griddle and spread into 4 - to 5 - inch rounds.

Then use 1/3 to 1/2 cup of batter per pancake.

I added an egg and some oil and used about 1/4 cup of the batter per crepe.

Distribute batter into prepared muffin tin, filling about 2/3 of the way full (about 1/4 cup of batter per cupcake).

Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.

My waffles took about 4 minutes to cook, and I used 1/3 -1 / 2 cup of batter per waffle, but your waffle iron may be different.

Add about 1/4 cup of batter per pancake onto the griddle and cook until bubbles start forming and edges start to brown.

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

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

Divide the batter evenly into 3 bowls, using about 1 1/2 cups of batter per bowl.

Not exact matches

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.

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

I use about 1/2 cup / 120 ml of batter per waffle.

Pour about 1/4 cup of the batter onto the griddle / frying pan per pancake.

Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25 * cooler oven) as the muffin recipe, with 8 per cookie sheet.

Scoop small amounts of the batter (generally, 1/6 to 1/3 cup) and pour into the pan per pancake, making sure each pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries per).

Drop about 1/3 cup / 75 ml of batter per pancake onto the hot griddle, leaving about 1 in / 2.5 cm or so between pancakes.

The flavors of liqueurs are quite pronounced and the rule of thumb is to use 1 to 2 tablespoons per cup of batter or sauce as you do not want the liqueur to overpower the rest of the flavors in the dessert.

When pan is hot enough, spoon pancake batter onto griddle, using 1/2 of a cup per pancake (this yields 4 pancakes)

Spray waffle iron with cooking spray and pour about 1/2 cup batter per waffle, and depending on size of waffle iron, into waffle iron.

Scoop small amounts of the batter (generally, 1/6 to 1/3 cup) and pour into the pan per pancake, making sure each pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries per).

That will give you the grams of batter per cup.