Sentences with phrase «tablespoons of batter»

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

Add 2 level tablespoons of the batter for each fritter.

Pour 3 tablespoons of batter into the pan to form one pancake.

Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom.

Add enough olive oil to coat the bottom, and drop heaping tablespoons of the batter into the pan.

Use a scoop to place about 2 tablespoons of batter on the baking sheet and spread into a circular patter.

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

When heated, spoon a few heaping tablespoons of batter into each quadrant.

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.

Quickly add about 3 1/2 tablespoons of batter and swirl in the pan to cover the entire surface.

Ladle 2 - 3 tablespoons of batter onto griddle for each pancake.

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.

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

Use about two scant Tablespoons of batter for each pancake.

Scoop tablespoons of batter onto a baking sheet and bake for 12 minutes.

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

Quickly spread 2 to 3 tablespoons of batter in preheated skillet, using the back of a spoon to spread batter as thin as possible (like a crepe).

Spoon 1 tablespoons of batter into each prepared muffin cup.

Take out about 2 tablespoons of batter and form little balls with it in your hands.

Pour about 2 tablespoons of batter per fritter and flatten with the back of a spoon, shaping the edges quickly to form a rough circle.

Place about 3 tablespoons of batter (I use a gravy ladle) onto the preheated pan and cook until bubbles start to appear, then flip and cook for another minute or so, until golden.

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

Mix one of our favorite 3 - ingredient recipes together in a blender, spoon two to three tablespoons of batter for each pancake in a frying pan and you'll have a healthy brunch right at home.

Heat a little oil in a heavy frying pan and drop in tablespoons of batter.

Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.

Fill each case with 2 tablespoons of the batter, don't press it down.

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

Add two tablespoons of the batter to each donut shape in your pan, spreading it out evenly throughout the shape with your fingers or a spoon.

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

Ladle 2 - 3 tablespoons of batter onto griddle for each pancake.

Use a scoop to place about 2 tablespoons of batter on the baking sheet and spread into a circular patter.

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

Dollop 2.5 tablespoons of batter into each depression of your donut pan.

Heat your waffle maker according to manufacturer's instructions and then add about 1 - 2 tablespoons of batter to make small waffle sliders.

Use an ice cream or cookie scoop and scoop out about two tablespoons of batter and place on the baking sheet.

When the griddle is hot enough that water droplets dance when dropped onto it, pour two to three tablespoons of batter onto the griddle.

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.

Hi, use only 2 tablespoons of batter for each mini pancake.

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.

Fill each cup about 1/3 full (about 3 tablespoons of batter each).

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

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

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

Place cupcake liners in a muffin tin and add 1 - 2 heaping tablespoons of batter to each liner.

Spoon 2 - 3 tablespoons of batter into pan for each pancake.

Spoon about 2 tablespoons of batter and drop into the oil.

Pour about 2 - 3 tablespoons of batter onto the pan for each pancake.

Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake.

Place a few drops of olive oil onto a hot skillet and pour about 2 - 3 tablespoons of batter.

Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4 - inch round, just less than 1 / 4 - inch thick.