Not exact matches
When the
pan is hot, quickly add a generous 1/4 cup
of batter to the center, and pick up the
pan to
swirl the batter
around to completely cover the
bottom.
When the oven has preheated, remove the skillet and pour in two tablespoons
of the oil, then
swirl around to coat the
bottom of the
pan.
Use a 1/4 cup measuring cup and pour the batter into the
pan, while you pour
swirl the
pan around so the batter makes a thin coating on the entire
bottom of the
pan.
When the butter stops foaming, ladle in about 2 Tablespoons
of the batter,
swirling the
pan around so the batter coats the
bottom of the skillet evenly.
Melt a little knob
of butter in the
pan and
swirl it
around so the
bottom of the skillet is lightly coated with the melted butter.
Poor about 1.5 to 2 ounces
of batter into the center
of the
pan immediately
swirl the
pan all
around to spread the batter on an evenly coat that covers all the
bottom of the
pan.
Pour 1/8 cup
of batter in the skillet and
swirl around in
pan until a thin layer
of batter covers the
bottom.
Pour about 1/4 cup
of batter into the
pan and
swirl it
around just until the
bottom is covered.
Pour 1/8 cup
of batter in the skillet and
swirl around in
pan until a thin layer
of batter covers the
bottom.