Sentences with phrase «tablespoons of batter until»

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

Not exact matches

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.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

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.

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

- 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.

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).

In an effort to salvage the cookies, I added more oats (probably 2 cups) and a couple tablespoons of PB2 until the batter became a good consistency.

Oil each muffin cup, place the pan in a preheated 400 °F oven for 3 minutes to get hot, add a heaping tablespoon of batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes.

Maybe mix everything together (but just one cup of almond flour) and then add coconut flour a tablespoon at a time until you get a good batter.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

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

Add one tablespoon of the batter into the skillet and cook for 2 minutes, or until bubbles disappear.

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

Heat the waffle maker and once it's ready, pour about 1/4 cup + 1 tablespoon of batter into a lightly greased waffle maker until it turns golden brown.

Stir the other 3 tablespoons of hot water into the first bowl of batter, also until just combined.

Stir together the cocoa powder with 3 tablespoons of the hot water until smooth, and add it into the second bowl of batter, stirring just until combined.

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.

Step # 5: Place 1 heaping tablespoon of cookie dough batter onto parchment paper and repeat until you run out, spacing the cookies about 1/2 inch apart.

While whisking, pour in 1 cup + 2 tablespoons water, and continue whisking until batter is free of lumps.

Next time you can try stirring in an extra tablespoon or two of flour until the batter seems to hold.

If you end up with a dough instead of batter, add additional buttermilk one tablespoon at a time until you have a nice, thick batter (not nearly as thin as pancake batter).

If the batter is too thick (i.e. not pouring easily), add 2 to 3 tablespoons of non-dairy milk until the batter is thick but pours easily.

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 into the prepared liners, I use 2 scoops of a medium cookie scoop so 3 tablespoons go in there, then top each muffin with about a tablespoon of streusel and bake in the preheated oven for 20 - 25 minutes, until a toothpick inserted comes out clean.

Whisk together the egg replacer and 6 Tablespoons of rice milk until there are no lumps, then add to the batter.

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.

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.

Step # 5: Place 1 heaping tablespoon of cookie dough batter onto parchment paper and repeat until you run out, spacing the cookies about 1/2 inch apart.

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.

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