Sentences with phrase «tablespoon batter into»

When it's hot, pour 1 - 2 tablespoon batter into the skillet to make the pancakes.

Place 1 tablespoon batter into each prepared muffin cup.

Drop 1 scant tablespoon batter into each mold.

Pour approximately 3 tablespoons batter into the skillet.

Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around.

Not exact matches

When hot, drop a tablespoon of batter into the oil and press down gently on the cake.

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

Hi Veronica, yes the additional tablespoon of flour does go into the cake batter.

Spoon about 2 tablespoons of batter into the prepared muffin tins.

Spoon a heaping tablespoon of the batter into each prepared muffin cup.

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.

Drop batter in one tablespoon measures, then spread into a circle with your spoon.

Then I threw in nearly a tablespoon of cinnamon into the batter, and upped the salt to 3/4 tsp.

Remove the skillet from the oven and pour off the excess grease into the batter (there should be about 1 - 2 tablespoons to pour off).

Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.

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

Scoop about a tablespoon of batter into each greased well.

Working quickly, stir batter and ladle about 7/8 cup (1 cup minus 2 tablespoons) evenly into the pan (batter will sizzle and start to set almost immediately).

Spoon 5 tablespoons of batter into the pan and flip over to cook the other side when bubbles start to form.

- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.

Roll batter into about one tablespoon sized balls.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Pour batter by Tablespoon into hot pan.

In a small bowl, whisk 1 1/2 tablespoons egg - replacer with 6 tablespoons water until frothy; mix into batter and continue with recipe instructions.

I stirred a little dash of PB2 into a tablespoon of the batter before baking.

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

Drop a heaping tablespoon of batter into the preheated pan (batter should sizzle), then press a couple slices of banana in the center.

Scrape the batter into the prepared springform pan, smooth the top and sprinkle with the remaining 2 tablespoons of sugar.

Place about a tablespoon of batter into the bottom of each regular - sized cupcake liner and about half of that into the bottom of the mini-muffin liners.

Spoon into greased muffin tins and fill about 3/4 of the way full (this measured out to 5 tablespoons of batter per muffin tin).

Drizzle the remaining 2 tablespoons of maple syrup over the batter then swirl into the batter with the spatula.

Scoop a tablespoon of batter into each of the muffin wells.

I had melted the coconut oil, but I think I let it sit too long before I whisked, so I threw in about half a tablespoon more, worried that the hard bits would stick to the side of the bowl and not make it into the batter.

Using a large scoop (about 3 tablespoons), divide the batter evenly into the prepared pan, filling the wells nearly full.

Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.

Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.

Spoon 3 tablespoons of batter into each bundt pan and smooth into an even layer.

Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.

The 1 1/2 Tablespoons of lemon juice are is for the blueberry sauce and the 1/2 cup lemon juice goes into the pancake batter.

When the oil is ready, carefully place heaping tablespoons of batter into the pot.

Scoop about 2 tablespoons of batter into each section of the prepared muffin pan.

Heat a pan over medium heat, grease with a little oil and dollop tablespoons of batter into the pan.

Evenly distribute into the 24 mini cupcake liners -LCB- about 1 tablespoon of batter each -RCB- and bake at 350 F for 18 — 19 minutes.

Drop the batter 2 tablespoons (30 ml) at a time into the pan.

Set aside 2 tablespoons of the chocolate chips, and stir the remaining chips into the batter.

For large cookies, take about 3 tablespoons (45 grams) of batter and form it into a round ball (can also use an ice cream scoop).

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

Toss the white chocolate chips with 2 tablespoons of flour then use the spatula to mix them into the batter.

To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed

Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes