Spoon cream cheese filling by rounded
tablespoon over batter.
Not exact matches
Warm a
tablespoon of coconut oil in a pan
over a medium heat, once the pan is hot and the oil has melted, spoon in a large
tablespoon of pancake
batter, using a wooden spoon to spread out the mix.
I made version # 2 again with a
tablespoon of parmesan cheese
over the top of the
batter — really delightful.
Spoon 5
tablespoons of
batter into the pan and flip
over to cook the other side when bubbles start to form.
Spoon 2
tablespoons of
batter onto the hot pan and cook until bubbles start for form on top and then flip
over and cook until golden brown (2 minutes per side).
Drizzle the remaining 2
tablespoons of maple syrup
over the
batter then swirl into the
batter with the spatula.
Heat a large well - oiled skillet
over medium high and make pancakes, 3 or 4 at a time, using 2 to 3
tablespoons of
batter (they should be about 3 inches in diameter).
Evenly divide the cranberry mixture (about 1
tablespoon (25 grams)-RRB- among the 12 well greased muffins cups and then evenly spoon the
batter over the cranberry sauce.
Heat a pan
over medium heat, grease with a little oil and dollop
tablespoons of
batter into the pan.
Next take about a
tablespoon (or a bit less) of the strudel topping and sprinkle it
over the
batter for each muffin.
Dollop
tablespoons of cream cheese mixture on top of the cake
batter so that it is evenly distributed
over the top.
106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a
tablespoon or two to sprinkle
over the top of the cake
batter
Stir in chocolate, reserving a
tablespoon or two to sprinkle
over the top of the cake
batter after poured into pan.
Drop cream cheese mixture in 24 evenly spaced 1 -
tablespoon portions
over batter.
Drop 1
tablespoon of the
batter into each mini muffin cup, place 1 piece of hot dog in the center, and drop 1 teaspoon of
batter over the hot dog.
Spoon remaining
batter (about 1
tablespoon each)
over fruit and sprinkle tops of muffins with about 1 teaspoon each.
Combine the remaining 1
tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it
over the
batter.
Using a
tablespoon, drop spoonfuls of the
batter evenly
over the fruit mixture.
Combine 1
tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle
over batter.
1
tablespoon + 1 teaspoon finely chopped fresh rosemary, reserving 1/4 teaspoon to sprinkle
over the top of the cake
batter
Stir in chocolate, reserving a
tablespoon or two to sprinkle
over the top of the cake
batter after poured into pan.
106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a
tablespoon or two to sprinkle
over the top of the cake
batter
Heat a pan
over medium heat, grease with a little oil and dollop
tablespoons of
batter into the pan.
When you fill the muffin cups, use a
tablespoon of
batter on bottom, then add the cream cheese filling by
tablespoons or until you have used all filling spread out
over all muffins.