Sentences with phrase «tablespoon of batter»

Spoon a few tablespoons of batter into the center of your skillet.

Line a baking sheet with parchment and scoop tablespoons of batter onto the baking sheet (you may want to press the cookies down slightly with your fingertips).

Pour 3 - 4 tablespoons of batter on skillet and cook until you see bubbles form.

Using a small cookie scoop, scoop about 1/2 tablespoon of batter for each pancake.

Also, they tend to spread out quite a bit during the baking process, so I decided to use about 1 1/2 tablespoons of batter per cookie, which yielded the best cookies.

5 Place 2 tablespoons of the batter in a small bowl; add 3 tablespoons of the sesame paste and stir until smooth.

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

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

Take the tin out of the oven and spread a couple more tablespoons of batter onto the first layer, repeat this process until all the batter is used up.

Using a second tablespoon of batter, form another flat disk and place it over the filling.

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

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

Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm.

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

Or, drop 2 tablespoons of batter on your baking sheets, spaced 1 inch apart.

So use only 1 or 2 tablespoons of batter for each mini pancake.

Heat a little oil on a non-stick pan and spread 3 - 4 tablespoons of batter per pancake.

For each pancake, spoon about 3 tablespoons of batter onto pan.

Working in batches, carefully scoop heaping tablespoons of batter into hot oil, and fry, turning occasionally to cook evenly, until deep golden brown, about 3 minutes.

Scoop tablespoons of the batter into the prepared pan so that each muffin cup is filled about halfway.

To make breakfast hotcakes, drop tablespoons of batter into the hot pan.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop).

Carefully spoon rounded tablespoons of batter into the oil, adding only enough hushpuppies so that they don't touch one another (i.e. don't crowd them).

Add 2 level tablespoons of the batter for each fritter.

Use about two scant Tablespoons of batter for each pancake.

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).

Place about 1 1/2 tablespoons of batter per cookie on the prepared baking sheet.

* I think we usually end up using 1/3 c. of batter for our heart shaped waffle iron and 1/2 -1 Tablespoon of batter per mini waffle.

Add 1 teaspoon of Nutella and cover with approximately 2 more tablespoons of batter until the muffin tins are 3/4 full.

Drop heaping tablespoons of batter on the baking sheets, making sure to leave 2 inches between the cookies as they spread slightly while cooking.

Drop a heaping tablespoon of batter on top of the sugar ribbon layer and smooth as best you can.

Using a scooper, scoop out 1.5 tablespoons of the batter at a time and place on the lined baking sheet about 2 - inches apart.

If you use a muffin pan, just butter it well and only put a heaped tablespoon of batter in each well in the muffin tin.

For each cookie, drop 2 generous tablespoons of batter onto the prepared sheet, spacing the mounds about 2 inches apart.

Scoop slightly rounded tablespoons of batter and place 1 1/2 inches apart onto the lined cookie sheets.

Ladle a few tablespoons of batter into pan for each pancake.

Scoop tablespoons of the batter onto the prepared baking sheet and flatten each ball into a fat patty.

Using a 1 - ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound.

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

Once the skillet is hot, pour the pancake batter (using 2 tablespoons of batter per pancake) into the prepared skillet.

Dollop heaped tablespoons of batter onto your lined sheets, and press down on the cookies a little to flatten them.

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

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

Using a ladle, add about 3 tablespoons of the batter and cook in batches for about 3 - 5 minutes, then flipping until browned on the other side.

Onto the prepared baking sheets, either pipe batter in rounds about 1 1/2 inches in diameter, or spoon about as much batter (a bit less than 1 tablespoon of batter) at least an inch apart.

Spray a mini muffin tin with nonstick cooking spray and add 1 Tablespoon of batter to each muffin well.

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.