Sentences with phrase «cup of the batter for»

Pour or scoop 1/4 cup of batter for each pancake.

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.

Add about 1/4 cup of the batter for each pancake.

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

Let's get baking... Ooey - Gooey S'mores Cake Yields: 4 - 6 ″ round cakes or 7.5 cups of batter For the Graham Cracker Cake Ingredients: 2 cups vegetable oil 1 cup granulated sugar 1...

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

Pour about 1/4 cup of batter for each pancake onto the griddle.

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.

Preheat a non-stick griddle, and coat it with non stick spray.Pour the batter into the griddle, using a very scant 1/4 cup of batter for each pancake.

(Use about 1/3 cup of the batter for each of the 6 bagels.)

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

POUR 1/4 cup of batter for each pancake onto griddle / skillet.

Brush the waffle iron with ghee and pour about a cup of batter for each waffle.

Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake.

On hot griddle, pour 1/3 cup of batter for each pancake.

The battered was nearly two cups of batter for each cake pan.

Add about 3/4 cup of batter for a large Belgian style waffle maker or use 1/2 cup batter for a flatter regular waffle maker.

Add about a quarter cup of batter for each pancake and cook until golden on one side and bubbly on the other.

Not exact matches

For each latke, take about 1/4 cup of batter and flatten it in your palms to about a 2 - inch disk.

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

I added 1/4 cup of cocoa powder and let the batter sit for a few minutes, this thickened it alittle to make a better consistency.

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.

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

For cheesy cornbread, stir in 1 cup of shredded cheese to the batter.

Made these for the grandkids this weekend and they were a BIG hit!!!! The batter was very thin and added almost an extra cup of flour.

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.

With an oat flour batter, and no added sugar (beyond 1/3 cup maple syrup), this is a great option for people looking to make a GF and / or vegan version of the classic.

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.

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 cuFor 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 cufor 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.

The addition of coffee further enhances the chocolate flavor, and because there is coffee in the batter, this cake is the ultimate pairing for your morning or afternoon cup of joe.

And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4 cup of applesauce in the muffin batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.

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).

For a quality nutritious dinner, I destroyed a giant cup of frozen yogurt with four flavors: pistachio, cheesecake, vanilla bean, and red velvet cake batter.

For the batter: 1/2 cup flour 1/2 cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch of salt If making tempura: 3/4 cup cold topo chico or any mineral water of your affection.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

For each pancake, pour 1/4 cup batter and spread with back of spoon until 4» in diameter.

I mixed the Birthday Party Cake Mix with 2 large eggs and a 1/2 cup of soft butter, then dropped spoonfuls of batter onto cookie sheets before baking them for 11 minutes.

Spoon in enough batter to cover three - fourths of the surface (about 2/3 cup for an 8 - by -8-inch waffle iron).

Brush the bottom of the pan with butter and ladle in 1/4 cup batter at a time (making sure to leave room between pancakes for spreading and flipping).

This vegan chocolate chunk banana bread batter starts with the banana flour — 1 and 1/2 cups (psssst that's literally 150 calories for an entire loaf of banana bread — most may clock in around 600 calories for the flour alone!).

Why not add some berries to the batter, like a 1/4 cup of chopped raspberries or chopped blackberries for added color

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.

For the Batter: Put 1 cup of all - purpose flour into a mixing bowl.

It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour DirectioBatter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directiobatter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directions: 1.

Spoon 1 / 8th cup (2 tbsp) of the pancake batter into the pan for each pancake.

Add 2/3 cup of batter to your preheated waffle iron and cook for 4 - 5 minutes, until golden brown.

If the batter is too thick or becomes too thick as it sits, add up to 1/4 cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4 cups for the pancakes, but you may not need that much).

Pancake Batter 200 g / 1 3/4 cup buckwheat flour 3 large eggs (or 4 medium) 500 ml / 2 cups soy milk or milk of your choice 1 tbsp butter, plus extra for frying pinch sea salt