Sentences with phrase «of cups of batter»

I can't say the number of cups of batter it makes off the top of my head, but you will probably need to divide it into two loaf pans.

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

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

Pour about 1/3 of a cup of the batter into the pan and cook for 3 - 4 minutes, flip and fry for another minute or two.

Not exact matches

Only this begging bowl, poor battered cup of my heart where once given to feeling now emptiness steals, catching at each new breath which, like the shore air over these waters, these sands, slips and runs away.

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

Spoon a scant 1/3 cup batter onto hot surface in batches of 3 and cook about 1 minute.

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.

The batter came out very stiff though so it was kind of hard to spread it amongst the 12 muffin cups.

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.

You could substitute either recipe with a 1/2 cup of almond butter (it may be hard to get a smooth batter with whole almonds); the flavor will be altered slightly, but I bet they will still taste great:)!

Fill each cup with about a tablespoon of cake batter.

If it is too stiff, then add a 1/4 cup of plant - based milk until you obtain a «soft serve» consistency batter.

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

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

Cake batter divided into 2 — 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressurize.

I added 1/4 cup of cocoa powder and let the batter sit for a few minutes, this thickened it alittle to make a better consistency.

Each cup of Better Batter flour on it's own should weigh 140 grams; below you will replace a small portion of the flour with cornstarch to lighten the flour mixture.

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

Put the batter into my pastry bag, then glanced at my counter and realized the cup of water you listed first in the ingredients was still there.

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

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

Randomly drop a few teaspoons of the del le luche over the cake batter using about 1/8 cup for each half and using a toothpick to roughly stir in your delicious pockets of del le luche.

* edited to add *: In the time since I posted this recipe, I have refined my position about how to measure 1 cup of Better Batter by weight.

Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter.

Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).

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

The batter should fill 2/3 of the cup or bowl.

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

For cheesy cornbread, stir in 1 cup of shredded cheese to the batter.

Just sub in an all - purpose gluten - free flour, and 1/2 teaspoon xanthan gum per cup of flour (unless your flour already contains xanthan gum, like Better Batter does): http://www.epicurious.com/recipes/food/views/Fish-and-Chips-109011.

Set aside 2/3 cup of the blondie batter, and spread the rest into the bottom of a 9 × 9 ″ pan.

The batter was very thin, so scooping into muffins cups resulted in a lot of drips & drabs on the tin and the counter.

Oil the griddle pan and pour 1 / 4 - cup of the pancake batter onto the griddle pan.

Made these for the grandkids this weekend and they were a BIG hit!!!! The batter was very thin and added almost an extra cup of flour.

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.

My batter was too flour - y, which might be because my bananas weren't ripe enough, so I added two tablespoon water and about a 1/2 cup of soymilk.

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).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Ladle about 1/4 cup of the batter into the pan and spread to make a 4 - inch circle.

With an oat flour batter, and no added sugar (beyond 1/3 cup maple syrup), this is a great option for people looking to make a GF and / or vegan version of the classic.

Then spoon another 2 tablespoons of batter on top of the jam, filling the muffin cups about a 1/2» to 1/4» from the top.

I am going to make the cake again and use 1 - 2 cups of blueberries and just fold them into the batter, it should come out fine.

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.

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?