Sentences with phrase «get a thick batter»

If using the mix as waffle batter, you can get very crisp waffles by doing 2 things: use the full amount of oil with the lesser amount of water to get a thick batter.

Also, you could add almond flour instead until you get a thicker batter.

Not exact matches

I tried these today and my batter came out SUPER thick, nothing like the picture or like regular pancake batter... I ended up just adding more milk until it looked right, but I think this resulted in overmixing because I never got bubbles and they just didn't turn out right.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

I want to try a smaller circular pan in order to get a thicker socca, and pour all the batter in at one time to try and get the crisp edges with a creamy middle.

Letting the batter rest for a few minutes while the griddle is getting hot helps them to be thick.

At this point, use your hands so it starts to come together, and then slowly add the milk in until the batter gets wet and thick and can come together.

we do not get buttermilk and i substituted with vinegar and milk (and reduced quantity so as to keep the batter thick).

Stir until blended and then let batter rest for about 5 minutes (batter will get thicker).

The batter is thick — so make sure your butter, eggs, sour cream and buttermilk are room temperature before getting started for easier mixing.

I remember as a child, she would get up early Halloween morning and make a thick buttermilk batter and then she would let it rest until late afternoon.

It may take more vigor than your average muffin batter, as it gets a bit thick and sticky.

Be warned, however... you will get quite a workout mixing a batter this thick after it soaks: — RRB -.

If the batter gets to thick I just add a little water.

No if you use all coconut flour then you will get a batter that is way too thick.

My cake came out a little bit too crumbly because I substituted the sour cream with crème fraîche and the batter got a little bit too thick.

The batter should be like a thick sour cream, so to get the right thickness — better to use a full fat kefir (sour milk or buttermilk).

Transfer batter to the prepared cake pan scraping the sides of the bowl to get it all - the batter will be somewhat thick.

My batter had the consistency of thick clay, and when I tried to fry it, it got all crumbly.

The batter color was beautiful and since it had no raw eggs I got to taste that thick and creamy batter without fear.

This is important because you want to get a very smooth and thick batter.

Pour 1/4 of the batter in the parchment lined cake form base, and spread out evenly until you get 2 - 3 mm thick layer.

The batter was very thick and kept getting all jammed up in my cup.

You should get a slightly thick and creamy batter.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

Batter should be thick, but if it is too thick, add a little milk to thin, but don't let it get runny at all.

After the dry ingredients are added in the next step, you can add up to an additional 1/4 cup of milk in order to get the batter to the right consistency if it seems thick.

the batter will be very thick... which is greatness, because it means you get blueberry deliciousness in every bite of these muffins!

I ended up needing to use 2 1/2 cups milk to get it to be a thick pancake batter consistency.

Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a thick but homogeneous batter.

After this you can add the baking powder, soda and flour and whisk until you get a nice thick batter.

But when it was mixed up, the batter seemed too runny to be cookies and I was in a hurry and didn't want to fiddle with adding more almond butter or eggs to get it thicker, so I just went with muffins / cupcakes.

Whisk together and place in your freezer for the batter to set up and get thicker for 15 minutes.

I'm curious what you add more of to get the batter thicker to be able to make cookies out of this — more nut butter or more egg?

dump all the brownie ingredients except the data caramel into the food processor and puree for a few minutes until you get a smooth, thick batter.

I could tell by the batter that I was not going to get thick fluffy pancakes, but that was fine with me.

Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous thick muffin batter.

If the batter is still too thick, add 1 - 2 TBSP more almond milk to get the right consistency.

Depending on how much juice you get from your oranges, you may have to add additional milk if batter is too thick.

If the batter is really thick, slowly add milk to get the right consistency.

I followed the recipe exact but the batter is so thick that I would have to use at least a half cup of batter to get anything resembling a medium sized pancake or a pancake in general.

Blend all ingredients (other than granola / seeds / fruit) together to get a thick smooth batter.

Blend this mixture until you have a thick, pancake batter - like consistency (if you have to add a bit more water to get the batter moving, go for it).

Stick with the heavy duty beaters — the batter gets thick.

I followed the recipe and got a very runny batter, not thick at all.

The batter was really thick and there was no way I could get 18 pancakes out of this batter, maybe 8.

If the batter is thick, the crackers may need to be flipped and cooked a bit longer to get them crisper.

If batter is too thick, add a little coconut milk or water to thin, but don't let it get runny at all.

Again, «right» in this case is likely be a thicker batter than anything wheat - based, so it take some experimenting to get it right.

mix ingredients until batter is thick and sticky (I added small amounts of almond milk to get the mixture to mix and blend.