Drop about 1/3 cup / 75
ml of batter per pancake onto the hot griddle, leaving about 1 in / 2.5 cm or so between pancakes.
Mix batter with spoon to evenly distribute raisins and drop 1
tbsp of batter per pancake, I fit around 7 pancakes in my pan at a time
I used a 1/4 cup
of batter per pancake and came out with five pancakes, which was a good amount for me.
Lightly oil the skillet with coconut oil, and use about 1/3 cup
of batter per pancake.
Add 1/3 cup
of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.
Then use 1/3 to 1/2 cup
of batter per pancake.
Ladle 1/4 cup
of batter per pancake onto the griddle and spread into 4 - to 5 - inch rounds.
Add about 1/4 cup
of batter per pancake to an oiled pan.
When it's hot, drop about 1/4 cup
of batter per pancake (for medium - sized cakes) into the pan.
Add 1/3 cup
of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.
Pour or spoon batter onto preheated griddle or pan, using about 1/4 cup
of batter per pancake.
Pour about 1/4 cup
of batter per pancake onto the griddle and cook for 3 minutes or until bubbles form on the surface, the edges are set, and the pancakes are golden brown on the bottom.