Sentences with phrase «of batter into»

Step 3) Remove the pan from the oven and quickly pour an equal share of batter into each hole to nearly two - thirds full.

3 Spoon an equal amount of batter into each prepared muffin cup.

Scrape 1/3 cup of the batter into each of eight greased 3» - wide mini-heart-shaped pans.

I followed the recipe exactly but instead of using 2 medium loaf pans, I used 3 small ones and made the rest of the batter into muffins.

When the pan is hot, pour a ladle full of batter into the pan.

Using a standard ice - cream scoop, place a scoop of batter into the center of the foil sheets, and fold the foil around each scoop to form parcels

Spoon heaping 1/4 cupfuls of batter into prepared muffin tin and bake in preheated oven for 25 minutes, or until golden - browned and springy when you touch the tops.

Fill the donut pan: Spoon in a few teaspoons of batter into each donut well.

Spoon equal amounts of batter into muffin cups.

Pour 3 tablespoons of batter into the pan to form one pancake.

Recipe direction change; spread 3/4 of the batter into the greased pan and bake for 8 minutes, removed from oven and immediately sprinkled the chocolate chips over the baked crust, drizzle the caramel sauce over the chocolate chips and drop the remaining batter, by spoonfuls over the top.

Pour half of the batter into the bottom of the pan and spread to coat.

Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom.

Pour another cup of the batter into a separate bowl; stir in blue food color until well mixed.

Add enough olive oil to coat the bottom, and drop heaping tablespoons of the batter into the pan.

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

Place 1/2 cup of batter into the skillet and gently spread out evenly.

Pour about 1/4 cup of batter into the preheated skillet and circle the pan around evenly so the batter spreads into one smooth, thin layer.

Pour approximately 1/4 of your batter into the pan and allow it to cook until it bubbles before flipping.

Add 1/2 cup of the batter into the skillet.

Pour about a silver dollar pancake's worth of batter into the hot oil and let it sizzle.

Pour 1/4 cup of batter into each muffin cup, filling about 3/4 full.

Cover the bottom with wax paper or parchment and pour half of the batter into each pan.

When heated, spoon a few heaping tablespoons of batter into each quadrant.

Pour mounds of batter into the skillet, about 1/3 cup each, leaving ample room for spread.

Pour a small amount of the batter into the hot pan.

Scoop small amounts (about 2 tablespoons) of batter into the pan, gently smoothing the batter out with a spoon to form small pancakes.

Step 4: Ladle 2 tbsp to 1/4 cup of the batter into a hot skillet over medium heat, then flip once bubbles begin to form on the top.

Turn batter into prepared pan, using a spatula to get ALL of the batter into the pan.

I did this by spooning little bits of the batter into the cavities and smoothing it out with the spoon.

Working in batches, carefully scoop heaping tablespoons of batter into hot oil, and fry, turning occasionally to cook evenly, until deep golden brown, about 3 minutes.

Pour about 1/4 cup of the batter into the hot skillet, cooking and then flipping the pancake.

Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm.

Once it's hot, spoon about 2 1/2 tbsp of the batter into your waffle machine and cook for about 5 minutes (or as per the instructions of your waffle machine).

Pour 1/3 of the batter into the pan and allow mixture to spread out into a big flat pancake shape (you may have to tilt the pan to get desired shape).

- Ladle a large scoop of batter into the pan.

Pour about 1/2 cup of batter into the skillet and tilt it so the batter spreads evenly as wide as possible — it will start to cook as soon as it hits the skillet, so be quick.

Pour about a 1/4 cup of batter into the center of the skillet.

Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1 - 2 mins, until the base sets and bubbles appear all over the top.

To make breakfast hotcakes, drop tablespoons of batter into the hot pan.

Then, pour about two ladlefuls of the batter into a greased waffle maker and close it.

Pour a little of the batter into the frying pan, just enough to thinly coat the bottom of the pan, about one to two mm thick.

Swirl some chocolate in after pouring half of the batter into the bundt pan.

Beat until smooth then pour half of the batter into each of the prepared cake pans.

Pour half of the batter into the prepared bundt pan and layer with the strawberry jam.

Pour half of the batter into prepared pan and top with filling mixture in an even layer.

I followed the recipe exactly but instead of using 2 medium loaf pans, I used 3 small ones and made the rest of the batter into muffins.

Pour the HALF of the batter into the prepared pan.

Pour about 1/3 cupful of batter into preheated waffle iron.

When waffle iron is ready, pour 1/3 cup of batter into each well of the waffle iron and close the lid.