Sentences with phrase «pour tablespoons of batter»

When melted, pour tablespoons of batter, cooking until bubbles appear on the surface, about 2 minutes.

Not exact matches

Pour 3 tablespoons of crêpe batter into the pan, tipping to coat the bottom evenly.

Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan.

Scoop the batter (I use 2 tablespoons of batter for 1 pancake) and pour onto the skillet.

I would try blending them with about 1 - 2 more tablespoons of oats, and pushing the blueberries in once you pour the batter on the pan!

Thoroughly grease a muffin tin and pour 1 1/2 to 2 tablespoons of brownie batter into each greased muffin cup.

With the help of a pastry brush, brush the waffle iron with coconut oil and pour a few tablespoons of the batter onto iron.

Pour about 3 tablespoons of batter into the pan and tilt it around to coat the entire surface evenly.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

Once the pan is hot and the oil is shimmering, pour or ladle in about 3 tablespoons of batter.

Pour the batter into the lined baking dish and sprinkle the top with the tablespoon of coarse sugar, if desired.

Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4 - inch round, just less than 1 / 4 - inch thick.

Place a few drops of olive oil onto a hot skillet and pour about 2 - 3 tablespoons of batter.

Pour about 2 - 3 tablespoons of batter onto the pan for each pancake.

Heat the waffle maker and once it's ready, pour about 1/4 cup + 1 tablespoon of batter into a lightly greased waffle maker until it turns golden brown.

Pour into the prepared pan, then sprinkle the remaining 1/4 cup of cranberries, and 1 tablespoon of pistachios down the center of the batter.

While whisking, pour in 1 cup + 2 tablespoons water, and continue whisking until batter is free of lumps.

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

Stir in chocolate, reserving a tablespoon or two to sprinkle over the top of the cake batter after poured into pan.

If the batter is too thick (i.e. not pouring easily), add 2 to 3 tablespoons of non-dairy milk until the batter is thick but pours easily.

Pour batter onto griddle (2 tablespoons to 1/4 cup, depending on desired size of pancakes).

Scoop the batter (I use 2 tablespoons of batter for 1 pancake) and pour onto the skillet or use pancake molds as I did.

Pour about 2 tablespoons of batter per fritter and flatten with the back of a spoon, shaping the edges quickly to form a rough circle.

Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries.

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

* If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.

Pour batter on skillet (use a tablespoon to help control the size of each pancake).

Once it has melted, pour about 3 - 4 tablespoons of crepe batter into the skillet.

Stir in chocolate, reserving a tablespoon or two to sprinkle over the top of the cake batter after poured into pan.

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

When griddle is hot, pour 1 tablespoon of batter on for each pancake.