Sentences with phrase «half of the batter»

Measure about a half cup of batter into the funnel and position above the oil.

Heat a pan over medium heat, grease with a little oil and dollop tablespoons of batter into the pan.

Add chocolate syrup and baking soda to the remaining batter in the bowl, stirring just until blended; spoon on top of batter in pan.

Line a baking sheet with parchment and scoop tablespoons of batter onto the baking sheet (you may want to press the cookies down slightly with your fingertips).

Pour a half cup of batter onto the iron and spread to the edges.

Melt coconut oil in skillet then pour a small amount of batter in the center to form a pancake.

Pour the other half of the batter on top and sprinkle with the remaining cinnamon sugar mixture.

Next you'll scoop a small amount of that batter into muffin liners.

Bake the patterned batter for 2 minutes; allow cooling for 3 minutes and then spreading the rest of the batter on top.

I then planned to save the rest of the batter for breakfast tomorrow only to have my son and husband tell me to make all the batter so they can eat the waffles now.

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

Also, I made gluten free strawberry muffins out of the batter in lieu of a cake....

You can add more than one thing, but you need to be careful not to change the consistency of the batter too much.

Stir in the juice pulp and divide the batter between 12 muffin cups, 1/4 cup of batter per cup.

Then add in your chocolate chips and pour a bit of this batter into a few small loaf pans.

Using a long narrow spatula or silicone spatula, spread a thin layer of batter onto the sides of the 10 inch two - piece metal tube pan to ensure smooth sides.

Add a large spoonful of the batter into the pan and cook until tiny bubbles start to appear on the top of the pancake.

Sprinkle top of batter with shredded coconut and sliced almonds (or tiger nuts).

Pour a scoop of batter onto the pan when the oil is hot.

If making mini loaves, first divide the large bowl of the batter into thirds, then fill the mini loaf pans following the directions above.

Spoon batter into baking tin so that each cup is 3/4 or slightly more full of batter.

I still need clarification though — you need to increase recipe by 1.5 * and * also make a second half - batch of batter for the 5th layer and the cupcakes?

On cookie sheets lined with parchment paper, scoop 1 Tbsp of batter per cookie.

I ate quite a few bites of the batter before rolling it into balls, myself That's one reason I made a double batch!

I never had the feeling I would run out of batter at the end of the day.

Place one third of the batter in a clean bowl and whisk in the cooled chocolate mixture to create the chocolate batter.

Then pour the rest of the batter over top.

The second thing to remember is that you want your «dough» to be more of a batter consistency.

Top each portion of batter with a 1/2 teaspoon of raspberry jam.

Form one - half teaspoon drops of batter two inches apart.

Put a tablespoon or so of batter in each muffin cup (just enough to fill the bottom of the cup).

Keep the swirl close to the center of the batter so the mixture doesn't melt off the side of the pancakes.

Since they can vary slightly in thickness / moisture, you may need a tablespoon of non-dairy milk to adjust the overall thickness of the batter depending on which you choose.

Using a spoon, drop 1 inch balls of batter onto the baking tray leaving space between each cookie.

To form each cookie, roll a rounded teaspoon of batter into a ball (a teaspoon measure, not the spoon you eat your cereal with).

One cup it still seems like a lot but there is a lot of batter in this cake.

Be sure to sprinkle the cinnamon sugar evenly over the entire surface of the batter.

Spoon half of batter evenly into 12 muffin cups.

As I was testing this recipe, I accidentally took a little taste of the batter.

Use a 1/3 - cup measure to fill the muffin liners (you'll have a bit of batter left over).

Can you describe the texture of your batter when you finish mixing it, so I know what I'm aiming for?

Once the skillet is hot ** drop 2 tbsp worth of batter onto the skillet.

Spread the batter out in the loaf pan and using a spoon press and small valley in the middle of the batter.

Pour the 1/4 cup circles of batter into the pan.

Note: the reason you want dry bread is because it'll absorb more of the batter when soaked.

Make sure to cut down to the bottom of the batter and lift it up over the rest of the egg whites.

Knowing the amount of batter makes converting to different size pans easy.

Also added pecans and covered them with a layer of batter as I find that pecans easily burn in the oven.

Pour quarter of the batter into the hot pan and tip pan to coat.