Sentences with phrase «half cup of batter»

Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula.

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

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

Spoon about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer, stopping about 1/4 inch from the edge of the iron.

When the oil is hot, pour 1/4 cup of batter into the pan.

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

Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway).

Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skillet.

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

Scoop about 1 cup of the the batter (depending on the size of your waffle iron) onto your heated waffle iron.

An average 2 - layer cake mix yields 4 to 5 1/2 cups of batter.

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

Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2 - 3 minutes.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

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.

Ladle out about a 1/4 cup of the batter and lift the pan up and swirl the batter around so that it coats the pan.

Lower the heat and pour small cup of batter in the center of pan.

Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.

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.

Scoop about 1/4 cup of batter at a time into a paper lined muffin pan 5.

Pour about 1/4 cup of batter into circles on pan.

Add a fourth to a third of a cup of batter to pan so it covers the bottom in a thin layer.

When the pan is hot, quickly add a generous 1/4 cup of batter to the center, and pick up the pan to swirl the batter around to completely cover the bottom.

Working in batches, drop about 1/4 cup of batter into the skillet to form each pancake.

Scoop approximately 1/3 to 1/2 cup of batter into the center of your waffle maker and close the lid.

Remove 1/2 cup of batter and set aside.

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

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 about 1/4 cup of batter into each muffin tin.

6 cups of batter fits into a 9 ″, 1.5 ″ tall round pan, or an 8 ″, 2 ″ tall round pan.

Grease the waffle iron and drop 1/4 cup of batter into the center.

Place about 1/4 cup of batter in each muffin cup; they should be about 2/3 full.

Spray the skillet with cooking spray, then scoop 1/3 cup of batter onto the hot pan.

Pour about 1/4 cup of batter into the pan; swirl to evenly coat the bottom of the pan.

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).

Rub the pan with a hint of oil, and pour about 1/3 of a cup of batter into the skillet.

Do the same with a second bowl of and another 1/4 cup of batter with a contrasting color (I used pink and yellow obviously).

Take about a 1/4 cup of the batter and put into a small bowl and drop a single drop of food coloring of your choice into it and mix until it is evenly incorporated.

• The lattice top is accomplished by placing 1 cup of batter in a pastry bag and piping it onto the cream cheese topping with a # 3 tip.

This recipe yields 5 cups of batter which gives you enough to freeze.

Pour 1/4 cup of batter onto a heated griddle and cook each side until lightly browned.

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.

Pour 1/3 cup of batter into the center of the pan.

Once hot, scoop 1/2 cup of batter into the pan.

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

Fill standard lined cupcake tins 2 / 3rds way full or if you have these 4 ″ bundlette pans, fill them with 1/3 cup of batter.

Let's start baking... Cookie Butter Glazed Pumpkin Cake Yields: about 4 1/2 cups of batter — 34 + standard cupcake size Ingredients: 1 cup vegetable oil 4 eggs, room temp.

Ladle about 1 cup of the batter into the pan and cook until bubbles start rising to the surface and the edges look cooked.