Sentences with phrase «of batter onto»

Pour 1/4 cup of batter onto the skillet, and scatter cranberry sauce around the pancake and cook until bubbles appear on the surface.

7 Drop small spoonfuls of the batter onto the berries in the baking dishes.

Drop single teaspoons of the batter onto a lightly greased baking sheet about 1/2 inch apart.

Pour 1/3 cupfuls of batter onto each section of your hot, greased skillet and cook for about 2 - 4 minutes, depending on your waffle iron.

Pour a quantity of the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

Pour 1 / 4 - cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes.

Scoop 1/3 cup of batter onto a pan heated at Med - High heat with coconut oil (or ghee).

Scoop 1/4 cup of batter onto the pan and cook until bubbles begin to form on the top, about 2 minutes.

For each pancake, pour about 1/4 cup of batter onto the griddle / skillet.

Pour about 1/4 -1 / 2 cup of batter onto griddle.

Spoon a 1 / 4 - cup of the batter onto the skillet and gently spread into a 4 - inch circle.

Pour a ladle of batter onto non stick pan and move it around till it spreads.

Use a 1 - tablespoon cookie scoop to scoop heaping amounts of batter onto the prepared baking sheet.

Scoop 1/3 cup of batter onto hot skillet.

Pour about 1/4 cup of batter onto griddle.

Now, spoon about a tablespoon of batter onto the parchment paper and then shape the batter into a 2 - 3» diameter x 1/4» thick cookie.

Ladle 2 - 3 tablespoons of batter onto griddle for each pancake.

Pour a thin layer of batter onto hot frying pan (I usually use a ladle for this).

Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan.

Using a 1/4 cup measuring cup, scoop up and drop 3 or 4 spoonfuls of batter onto the hot skillet; flatten slightly.

Scoop 1/4 of the batter onto the prepared baking sheet to form a patty.

Scoop 1/3 C. of batter onto a preheated and greased waffle iron.

Pour 1/4 cup portions of batter onto greased skillet.

Scoop tablespoons of batter onto a baking sheet and bake for 12 minutes.

Pour a couple of tablespoons of batter onto the pan and ensure that the height is about 1 cm.

Pour 1/3 cupfuls of batter onto each section of your hot, greased skillet and cook for about 2 - 4 minutes, depending on your waffle iron.

When hot, pour in 1/4 cup of batter onto the griddle.

Working in batches, scoop 1/3 - cupfuls of batter onto griddle.

Working in batches, scoop spoonfuls of batter onto griddle and cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes.

Working one at a time, scoop tablespoonfuls of batter onto pine nuts and toss gently to coat.

Scoop portions of the batter onto a lined baking sheet and gently press the cookies into round shapes, not too thin.

Scoop 1/3 cup of batter onto the hot skillet and cook until bubbles appear on the top.

Stir the batter (it shoud be more like dough at this point) and spoon 1/4 heaping cup of batter onto each sections of the iron and cook according to the manufacturer's instructions.

Pour about 2/3 cup of batter onto waffle maker and cook according to your maker's directions.

Heat a non-stick saucepan on medium heat (or coat your pan with oil) and drop 1/4 cup amounts of batter onto the pan, using the back of spoon to spread the batter out into a thin, even layer.

Instead of tossing it out, she scooped spoonfuls of the batter onto a baking tray and popped them into the oven.

Spread 1 to 1 1/2 cups of batter onto dehydrator teflex sheets.

For each cookie, drop 2 generous tablespoons of batter onto the prepared sheet, spacing the mounds about 2 inches apart.

Then, drop one tablespoon of batter onto the cookie sheets for each cookie.

Ladle 2 - 3 tablespoons of batter onto griddle for each pancake.

Using a measuring cup, pour slightly less than 1/4 cup of batter onto the skillet to form each pancake.

Cookies: Spoon small amounts, about a tablespoon, of the batter onto the prepared baking sheet, spacing 2 inches apart.

Working in batches, spoon 1/4 cup of the batter onto the skillet and spread it out with the back of a spatula.

When the griddle is hot enough that water droplets dance when dropped onto it, pour two to three tablespoons of batter onto the griddle.

Using a 1 - ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound.

Pour about 1/4 cup of the batter onto the griddle / frying pan per pancake.

Take the tin out of the oven and spread a couple more tablespoons of batter onto the first layer, repeat this process until all the batter is used up.

Pour desired amount of batter onto preheated skillet.

Scoop about 1/4 cup of batter onto the skillet for each pancake, working in batches.

Pour 1/4 cup of batter onto the skillet or griddle for each pancake.