With a wide, flat spatula, carefully
flip over each pancake, and continue to cook until set (about another 30 seconds).
With a wide, flat spatula, carefully
flip over each pancake, and continue to cook until set on the underside (about another 45 seconds).
Then
flip over the pancake and cook for a further couple of minutes.
Not exact matches
Flip the
pancakes over and cook on the other side for another 1 - 2 minutes.
Once the sides are cooked and bubbles have risen to the top, scatter
over a handful of blueberries and
flip the
pancake over.
It's really important that you don't
flip the
pancakes too early though — wait until the top side no longer looks like the runny mix in the bowl, but it's starting to look firm and cooked, at which point
flip it
over.
(Hellllooooo not having to
flip a bunch of
pancakes when you have guests
over.
I've never been a fan of slaving
over the stove
flipping pancakes.
When the bubbles begin to pop,
flip the
pancake over and cook until golden.
Gingerly
flip pancake over and continue to cook until the other side has turned golden brown — about 1 1/2 minutes.
Once tiny bubbles form across the top, use a spatula to
flip the
pancake over.
When the
pancake begins to bubble and pop on top, you will gently
flip it
over and let the cinnamon swirl side cook.
Let the
pancake cook until golden brown and then
flip it
over and cook the other side until golden brown and cooked through.
Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other
Pancakes will form little bubbles, when bubbles open,
flip pancakes over and cook other
pancakes over and cook other side 6.
With a wide metal spatula
flip the
pancake over and continue cooking for an additional 1 - 2 minutes until golden brown.
Flip the
pancakes over and cook until golden brown.
Gently
flip each
pancake over and cook another 30 - 45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven.
Let the
pancake cook until the it is golden brown on then
flip carefully
over.
Once the
pancakes bubbled evenly, I
flipped them
over to cook about 30 seconds more.
When the
pancakes are no longer glossy on top and have some big bubbles,
flip over and cook the other side (or until golden brown).
I wait until small air bubbles rise to the surface and pop leaving tiny craters before I
flip the
pancake over.
Cook 3 minutes, or until the edges of the
pancakes look dry;
flip the
pancakes over, pressing dow with your spatula to squish the berries a little.
When the
pancakes have begun to turn golden brown on the bottom,
flip them
over to cook the other side.
Carefully
flip the
pancake over to the other side.
To raise money, the ladies of the church would stand
over hot, one - burner gas stoves and
flip the
pancakes.
Let them cook for a couple minutes before sprinkling
over your fresh blueberries and
flipping the
pancake to cook on the blueberry side.
Once you see plenty of bubbles and you can check the underside of the
pancake and see that they're golden brown,
flip those babies
over and brown the other side and cook until browned as well.
When the
pancake comes out of the oven it's
flipped over onto a plate and the apples are right there on top, dripping with a delicious cinnamon - sugar glaze.
The
pancakes should be slightly smaller in diameter than you'd normally make them — so, somewhere between the size of a regular
pancake and silver dollar - style ones — otherwise, it's difficult to
flip the delicate
pancakes over.
Dehydrate at 105F for about 6 hours, then
flip over and dehydrate for another couple of hours until the
pancakes are dry enough and ready to be cut into circles.
i tried but wasnt very successful, how did you keep the brown sugar mix from burning when you
flipped the
pancake over?
Sprinkle streusel
over the top to coat and using a large spatula,
flip when
pancake is is golden brown on the bottom.
When the
pancakes have bubbles on top and are slightly dry around the edges,
flip them
over and cook them until golden brown underneath.
Flip over when the
pancake bubbles.
When bubbles start to appear on top of the
pancakes (2 - 4 minutes),
flip them
over for another 2 - 4 minutes.
Flip pancakes over when edges look cooked and tops are covered with bubbles.
Add about 1/3 cup per
pancake and cook until they start to bubble then
flip over and finish cooking the other side.
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
After about 4 minutes, or when bottom of
pancake is firm or lightly browned,
flip over and cook for another 1 - 2 minutes.
When the
pancakes are golden brown or deeper brown on the underside,
flip them
over and cook on the second side.
Flatten by pressing down on each
pancake with a spatula and
flip the
over.
Flip the
pancakes over and continue to cook them for another 1 - 2 minutes until done.
Flip the
pancakes over and cook for another minute.
Cook each
pancake for a couple of minutes until you can see the bottom edges starting to colour, then
flip them
over to cook the other side.
Pour batter into pan
over medium heat and
flip once the
pancakes are golden brown.
Wait for bubbles to form in the batter before
flipping the
pancake over and allowing the other side to cook for another minute or two.
When bubbles appear
over the
pancake,
flip and cook for 1 - 2 mins on the other side.
When the
pancakes start to bubble on top,
flip them
over and cook until the batter is cooked all the way through.
Sprinkle each
pancake with 1 tablespoon of the toasted coconut and cook
over moderate heat,
flipping once, about 1 1/2 minutes per side.
The surface bubbled and dried like a regular
pancake, and when the edges started to brown, I
flipped the thin
pancakes over and cooked the other side for maybe 90 seconds.