Sentences with phrase «use less batter»

If you want to make a dessert crepe, use less batter to make a thinner crepe.

It will puff up a lot, but then you get a light and soft waffle without having to go to the trouble of whipping egg whites and carefully folding them into the batter #nobodygottimefordat If it over-fills your waffle maker you may just need to use less batter for each waffle.

So just be warned, if you make individual servings, use less batter than you think you need, and put a pan to catch any overflow, just in case.

Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.

Try using less batter for each waffle.

Not exact matches

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

If you use a larger pan than the ones mentioned above and the brownie batter is thinner, bake for less time.

Make pancakes using 2 tablespoons - 1 / 4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing).

I've made Marion's recipe for years, but since it seemed too thin, I have always used more flour, a lot more flour, and a little less liquid to thicken the batter up.

As a kid she used regular table salt; now she recommends a flaky sea salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.

Press the strawberries cut side down into the batter, distributing them evenly throughout the cake (you can use more or less to taste).

Maybe because I reduced the brown sugar for the batter slightly, by using about 3 tablespoons less than the amount stated in the recipe.

But you can try baking a few Muffins using the same, as it will require less batter.

1 cup baked sweet potato, chopped (may use canned sweet potato, then use less milk to make sure batter is thick enough)

Cookies or pancakes will spread less than usual (we recommend using a spoon to spread them instead of thinning the batter).

Anyways, to make this breakfast bake taste more cake batter - y and less oat - y, I took the standard recipe I use in most of my breakfast bakes and replaced all the flour with almond flour.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

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.

If using the mix as waffle batter, you can get very crisp waffles by doing 2 things: use the full amount of oil with the lesser amount of water to get a thick batter.

If I were to make this recipe again, I would use a larger pan so the batter can cook through in less than 45 min.

the second loaf i went by look - i used a little less flour, a little more baking soda, and more buttermilk / yogurt / milk combo until i had a pretty goopy batter that i liked the consistency of.

Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25 * cooler oven) as the muffin recipe, with 8 per cookie sheet.

Drop ~ 3/4 cup scoop batter for larger shells, use less for smaller shells, on parchment paper lined baking sheets.

Using a measuring cup, pour slightly less than 1/4 cup of batter onto the skillet to form each pancake.

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

Unfortunately these did not turn out magical for me They kept turning out thin, still wet and doughy inside, so I tried on low heat for a longer time with less batter (using a 8.5 inch bottom measurement pan) on even lower heat for a longer time and they still didn't work, not fluffing up at all.

Notice this recipe uses equal parts by weight flour and liquid, virtually a pancake batter but with less egg and lots of yeast.

And I used a bit less batter for that bread, that's why it is thinner.

If you'd like to use some coconut ingredients in this cake, you can add about 4 drops of coconut flavor to the batter (or you can use 1/8 to 1/4 teaspoon coconut extract, which is less concentrated than coconut flavor).

If you use frozen berries, add a bit less milk, or the batter may be too loose.

The batter takes less than 5 minutes to prepare and only one bowl is used.

In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks).

Using about half of the batter, cover the bottoms of each muffin cup less than half way.

Spray a non-stick bundt pan with baking spray (I used an Analon bundt pan that has been wonderful in released sticky cakes like this one) and spread just a little less then half the batter into the pan.

If substituting only a small amount, say less than 1/4 cup, you can use Stevia (just add enough as needed based on taste preference - actually taste the batter).