Sentences with phrase «cups of batter made»

A fun way to get creative with your pancakes Bottle holds 3 cups of batter made from LDPE food safe plastic Includes a guidebook to making your own pancake art 11.25 x 3 inches

I can't say the number of cups of batter it makes off the top of my head, but you will probably need to divide it into two loaf pans.

Not exact matches

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.

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.

Make pancakes using 2 tablespoons - 1 / 4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing).

Ladle about 1/4 cup of the batter into the pan and spread to make a 4 - inch circle.

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.

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.

The only change I made was to add an extra 3/4 cup of zucchini into the batter, just because we have lots in our garden.

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.

Plus if I had a boyfriend I probably couldn't get away with making him eat quinoa and kale instead of manly beer battered onion rings and cups of BBQ sauce... or whatever Burger King is advertising this week.

From what you've said here, I'd estimate that this recipe makes about 6 cups of 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.

I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested — I've written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you'll get a couple more.

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.

Make them a bit heartier by adding a half cup of oatmeal to the batter, adding chopped nuts or nut meal, or chopped fresh fruit.

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).

To make the batter - Combine 1 cup of sugar, 1 cup of peanut butter, 1 egg, and 1 tsp of vanilla in a medium bowl.

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).

I made them with 2 cups of whole wheat pastry flour and did find that when I was mixing the batter it needed an extra splash of milk, which I added with no ill effects.

If making 10 ″ crêpes, this means you'll need somewhere between 1/4 and 1/2 cups of batter.

FYI, I'm making the recipe now and I have much more batter than «8 cups of a standard sized muffin tin»... I'm topping them off, high, but I still have whole scoop leftover, after filling 12 cups (2.5 inch diameter).

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.

I then added my 3 cups of buttermilk (leftover from making butter a few months back) and let it soak overnight (I did add a little water in the morning since the batter looked too dry).

To make 1 cup of mock Cup4Cup gluten - free pastry flour, combine the finely ground nonfat dry milk, Better Batter and cornstarch in a large bowl and whisk to combine well.

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.

Pictured above: one 6 - inch cake made with ~ 2 cups / 480 ml of batter + 2 tiny cakes made with ~ 1/2 cup / 120 ml batter each.

After combining the carrot and flour mixture, I added one cup of unsweetened almond milk to make it more like cake batter.

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.

I used cacao powder, and made 12 chocolate cup cakes, while those were baking I threw in a bunch of shredded coconut into remaining batter and had 8 more.

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.

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.

Makes it easy to fill all the cups with the same amount of batter.

Emily, I just made them again yesterday morning and while the batter is pretty thick it definitely doesn't need 2 - 3 cups of liquid.

This was so bone dry I had to add 2.5 cups of coconut milk to make it even resemble a batter that would stand up to baking.

To make the cookies, use ⅛ cup of batter to measure one cookie.

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 makes around 7 1/2 cups of batter, so judging from this chart, you will probably need to do 1.5 batches for a 2 - layer, 9 - inch cake.

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.

If you want to grate the zucchini before you add it to the food processor, simply use a regular handheld grater to make 1 1/2 cups of grated zucchini, which equals the 8 ounces called for in the recipe, then stir the zucchini into the batter.

Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).

You might need to add an extra egg and another 1/4 cup of milk to make the batter a bit thinner, for pouring consistency.

To make the tempura batter, add the flour, 3/4 cup cold water, and a pinch of salt to a large bowl and whisk well to combine.

To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed

This recipe makes 10 waffles if each waffle uses 1/2 cup of batter.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make muffins instead.

When the oil is hot drop 1/4 cup sized portions of batter to the hot oil and smash the tops slightly to make a round disc.

Scoop 1/4 cup of batter onto pan and immediately remove from heat as you move the pan around to spread the batter to make a large circle.