Pour 3 to 4
tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around.
Pour approximately 3
tablespoons batter into the skillet.
Drop 1 scant
tablespoon batter into each mold.
Place 1
tablespoon batter into each prepared muffin cup.
When it's hot, pour 1 - 2
tablespoon batter into the skillet to make the pancakes.
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