For all of them, I let them sit for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about
a quarter cup of batter at a time on med - high heat, flipping once the edges started to curl.
You'll portion a heaping
quarter cup of batter into each cup.
Add
a quarter cup of the batter into the pan.
Add about
a quarter cup of batter for each pancake and cook until golden on one side and bubbly on the other.
Not exact matches
Fill the
cups three -
quarters full
of batter.
Using a
quarter cup measure, pour
batter in the shape
of a circle on your prepared skillet.
The
batter was a little thick so I added an additional
quarter cup of water.
When heated, drop a
quarter teaspoon
of coconut oil in the pan, followed by 1/4
cup of pancake
batter.
Pour about a
quarter of the
batter (a heaping 1/2
cup) into the pan and spread it out to a 6 - inch pancake using the back
of a spoon.
Adjust the heat to medium - high, and drop in the fritter
batter in portions
of about a
quarter of a
cup.
But instead
of flipping disks
of white - flour empty calories, she creates a
batter with Light Bisquick, omega - 3 fortified eggs, and a
quarter -
cup of toasted wheat germ (for fiber and vitamins B and E).
If the
batter is very liquid, you may want to stir in a
quarter cup of coconut flour.
Once the pan is hot (a drop
of water sizzles on its surface), dollop the
batter into the pan by the
quarter -
cup.