xiaoxl/recipe_data huggingface dataset:
Rustic Dinner Egg Frittata


Ingredients:
eggs, salt, pepper, cumin, milk, scallions, spinach, bacon, butter, sour cream, scallion top

Directions:
Preheat oven to 350 degrees. Place oven rack in upper third of oven.
Select an 8 inch oven proof pan that is also non-stick and has a sloping side.
Place 2 tablespoons oil in pan and heat over medium heat for 2 minutes. Pat dry the potatoes with a paper towel and add in Simply Potatoes and cook 3-5 minutes until golden. Remove and place in a bowl.
Wipe out pan with a paper towel replace on stove.
In a medium size bowl whisk the eggs until they are frothy. Season with the salt and pepper and mix in the milk. Fold in the potatoes, cumin, cheese, scallions, spinach  and bacon.
Place the pan over medium low heat and heat the pan with the butter or oil until spread throughout bottom. Using a rubber spatula pour the egg mixture into the pan and continue to pull through the eggs while cooking to keep them from sticking. Move the spatula from the outer edge and drag through the egg mixture to the center as they cook. This allows for better cooking and more tender eggs. The eggs will set up in large curds. When cooked about halfway through (5-7 minutes] it should look wet but set as an omelet. Then place the pan in the oven. Allow to cook until the eggs are set . This may take 5-10 minutes depending upon the filling. It is done when the center is set. Remove from the oven and run the spatula around the outside edge to loosen sides and slide onto a serving plate. Garnish with a dollop of sour cream topped with scallion greens and a grind of mixed pepper flakes.
To serve: cut into wedges Yield 4.
Summer Corn Chowder With Scallions Bacon & Potatoes


Ingredients:
fresh corn, scallions, bacon, unsalted butter, kosher salt, black pepper, low sodium chicken broth, yukon gold potato, fresh thyme, heavy cream

Directions:
Cut corn off the cobs, save two cobs.
When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
With a slotted spoon, transfer the bacon to a paper towel lined plate.
Pour off and discard all but about 1 TBS of the bacon fat.
Return the pan to medium heat and add the butter.
When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
Cook stirring until the scallions are very soft, about 3 minutes.
Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high  heat.
Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
Discard the corn cobs.
Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.
Cebu-Style Roast Chicken


Ingredients:
whole chicken, sea salt, black pepper, garlic powder, lemongrass, spring onions

Directions:
Preheat oven to 475°F.
Rinse and pat the chicken dry (this will make the skin crunchy].  Set aside.
Wash the spring onions and the lemon grass stalks well.  Slice the stalks in half.  Set aside.
Sprinkle sea salt and black pepper into the inside of the chicken.
Stuff the chicken with the spring onions and the lemon grass.
Rub the chicken with sea salt, black pepper, and garlic powder.  In an oven-safe pan or stoneware, roast the chicken @ 475F for 45 minutes.
Lower the oven temperature to 375F and continue to roast for 30 minutes.
Serve with hot rice and cold Coca-cola.
Corn 'n Blueberry Muffins


Ingredients:
all-purpose flour, cornmeal, baking soda, sea salt, yogurt, mayonnaise, fresh blueberries

Directions:
In a small bowl, combine the flour, cornmeal, baking soda and salt., In another bowl, beat egg with agave syrup, yogurt and mayonnaise., Sift dry ingredients into the egg mixture and stir just until moistened., Spray a large 6-cup muffin tin with butter spray and fill 2/3 full., Press fresh blueberries into each cup and stir lightly to blend., Bake at 400F for 15 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan., Serve with softened butter.
Peanut Butter Chocolate Bacon Cookies


Ingredients:
peanut butter, sugar, egg, baking soda, bacon, bacon

Directions:
Fry 4 strips of bacon until crisp. Drain on paper towel, crumble when cool.
Break apart chocolate squares, set aside.
Preheat oven to 350 degrees.
Mix peanut butter and sugar well.
Add beaten egg and baking soda.
Roll mixture into 24 balls, place on lightly greased cookie sheets 12 to a sheet. Criss cross with a fork.
Bake about 10 minutes, until puffy and golden.
Remove from oven and immediately. carefully put on a wire rack, put a square of chocolate on top of each cookie. Sprinkle bacon crumbles on top of each cookie. Let cool. This is a delicate cookie, best to eat in one or two bites!
Eating right away is preferred, or refrigerate leftovers.
One-Pot Ground Beef Stroganoff
Category: pasta-and-noodles
By rural chef

My family loved the boxed version of this ground beef stroganoff, but we have done away with processed foods. I created this out of necessity, and they don't miss the box at all! It's creamy and delicious!

Ingredients:
1 pound ground beef
1 ½ tablespoons cornstarch
1 ½ teaspoons salt
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 ¾ cups milk
1 ¼ cups beef stock
1 (8 ounce) package egg noodles
½ cup sour cream
¼ cup freshly grated Parmesan cheese

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl. Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet of beef. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese; do not return to a boil.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 586.1
Fat: 26.1 g
Saturated fat: 12.1 g
Carbohydrates: 51.2 g
Sugars: 7.4 g
Dietary fiber: 2.2 g
Protein: 34.9 g
Cholesterol: 143.6 mg
Sodium: 1113.5 mg
Stuffed Cabbage Soup


Ingredients:
lean ground beef, red onion, stewed tomatoes, stewed tomatoes, sauerkraut, water, chicken bouillon, barley

Directions:
Brown ground beef, ground pork & onion in a skillet over medium high heat., Pour meat into a large crockpot., Add stewed tomatoes, coleslaw mx, sauerkraut, water, bouillon, salt & pepper., Add the barley the last hour of cooking., Slow-cook on low heat 4 to 8 hours.
Crispy, Cheesy Potatoes (Oamc)


Ingredients:
frozen shredded hash browns, onion, sour cream, cheddar cheese, butter

Directions:
ASSEMBLY DIRECTIONS:, Thaw the potatoes just slightly and break them apart well., Mix the onion, sour cream, cream of chicken soup and cheddar cheese., Stir in half of the potatoes and mix well., Stir in remaining potatoes., In another bowl or pan, melt the butter., Stir the cornflakes into the melted butter., FREEZING AND COOKING:, Place the potatoe mixture in freezer bags., Label and freeze., Place corn flake/butter mixture into a small freezer bag or container., Attach to the potato mixture., TO SERVE:, Thaw potatoes and crumb topping., Put into a sprayed or greased 9x13 pan and top with the crumb mixture., Bake at 350 degrees for 1 hour.
Lemon-Pecan Sunburst Coffee Cake


Ingredients:
pecans, sugar, lemon zest, butter, confectioners' sugar, cream cheese, lemon juice

Directions:
Preheat the oven to 375ºF.
Grease a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits.
Place 1 biscuit in the center of the pan.
Cut the remaining biscuits in half, forming 14 half-circles.
Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
Bake 20-25 min, or until golden brown.
Meanwhile, in a small bowl, combine the confectioners' sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.
Drizzle the glaze over the warm coffee cake.
Let stand for 10 min, or just until the glaze is set.
Serve warm.
Elderberry Fritters


Ingredients:
elderberry flowers, all-purpose flour, sugar, baking powder, eggs, milk

Directions:
Dip washed and drained flower clusters into a batter made by beating next 5 ingredients together.
Fry dipped clusters in oil (375*F. on frying thermometer] for 4 minutes, or until they are golden brown.
Drain on absorbent paper.
Roll in additional granulated sugar.
Serve hot.
Makes 4 servings.
Cucumber Pasta Salad with Dill


Ingredients:
bow tie pasta, small shell pasta, low-fat sour cream, 2% low-fat milk, fresh dill, white vinegar, sea salt, fresh ground black pepper, cucumbers, chopped tomato

Directions:
Follow package directions and boil the pasta until al dente., Drain and rinse in cold water., In a small bowl wh isk together the sour cream and milk until smooth., Add the dill, vinegar, salt and pepper, whisking to smooth., Set aside., Mix the cukes and tomatoes with the cooled pasta., Pour dressing over top and toss well., Cover and chill 1 hour, up to 24 hours., Toss again and serve.
Salmon Pea Wiggle
Category: seafood
By KRISTALBLU66

This easy recipe is made with canned salmon and peas in a milk gravy. Serve on toast or saltine crackers for a quick tasty meal. Yummy!

Ingredients:
3 cups whole milk
3 tablespoons all-purpose flour
2 (14.75 ounce) cans salmon, drained and flaked
1 (15 ounce) can baby peas, drained
salt and freshly ground black pepper to taste

Directions:
Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 351.9
Fat: 14.2 g
Saturated fat: 4.5 g
Carbohydrates: 15 g
Sugars: 7.7 g
Dietary fiber: 2.2 g
Protein: 38.8 g
Cholesterol: 72.8 mg
Sodium: 740.5 mg
Cucumber Salsa


Ingredients:
cucumbers, red onion, yellow bell peppers, fine sea salt, white pepper, seasoned rice vinegar, fresh lemon juice, cilantro, of fresh mint, fresh oregano, fresh thyme, fresh dill, fresh marjoram, cardamom, bay leaf

Directions:
Place all ingredients in a large glass bowl and gently stir., Taste Cucumber Salsa and add more Serrano Peppers if you desire more heat., Season with fine sea salt and white pepper to taste. ., Cover Cucumber Salsa and chill for several hours. Remove bay leaf for service.
Chicken Margarita & Saffron Yellow Rice


Ingredients:
yellow rice, triple sec, fresh lime juice, sugar, chicken breasts, kosher salt, fresh ground black pepper, all-purpose flour, unsalted butter, olive oil, fresh cilantro leaves

Directions:
Cook the rice according to package directions. In the meantime, in a small bowl, combine the tequila, triple sec, lime juice and sugar. Mix well and set aside.
Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water then pat dry with paper towel. Season the chicken with salt and pepper then lightly dredge in flour; shaking off the excess.
In a skillet, over medium heat, add ½ the butter and ½ the oil and when hot, working in batches, sear the chicken until lightly browned, and cooked through, about 3 to 4 min per batch. Remove and set aside.
Stir the tequila mixture and add it to the skillet, add in the cilantro and bring to a boil. Return the chicken, reduce heat to low and simmer until slightly thickened, about 6 to 8 minute Plate and serve along side the rice.
Copycat "Dale's Steak Seasoning" Marinade


Ingredients:
tamari, water, salt, golden syrup, onion powder, garlic powder, sugar, ground ginger, paprika, fish sauce

Directions:
If you are not gluten-sensitive, you may use 3/4 cup soy sauce in place of the tamari and liquid aminos.
Use any kind of mildly flavored oil of your choosing.  I like Sun-Coco (sunflower-coconut oil blend] but you can use grapeseed oil, vegetable oil, a mild olive oil, or anything you like.
Blend all ingredients together.
Place in a jar, salad dressing bottle or cruet.  Remember to shake before EACH use.
Use to marinate meat or vegetables.  Let food marinate for 20 minutes to several hours, and grill or broil.  This gives a lovely caramelized saltiness to every dish.
bananaberry bread


Ingredients:
sugar, butter, eggs, bananas, buttermilk, flour, baking soda, salt, blueberries

Directions:
preheat oven to 350.
grease 2 small loaf pans, or 1 large one.
stir sugar, butter, eggs, bananas and buttermilk in large bowl.
stir in flour, baking soda, and salt.
stir in blueberries, pour into pan (s].
bake large pan for 75 minutes, smaller pan from 55-60 minutes.
cool for 5 minutes, remove from pan onto wire rack, cool 2 hours before slicing.
Chocolate Pizzelle from King Arthur


Ingredients:
eggs, sugar, vanilla, salt, baking powder, unbleached all-purpose flour, butter

Directions:
Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
Add the cocoa and baking powder, again beating till smooth.
Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons], drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.
Peanut Butter & Jelly Bars


Ingredients:
unsalted butter, brown sugar, salt, all-purpose flour, honey

Directions:
Preheat oven to 350°F.
Line a 9x9 pan with parchment paper.
Cream butter, peanut butter and sugar together until light and fluffy - about 5 minutes.
Add yolks and almond extract, mix until blended.
Add flour and salt. Mix until just combined.
Press dough into the prepared pan until flat.
Using the end of a wooden spoon, press grooves into the dough. These can be small circular wells, or connect the grooves to form rows (or any other shape!].
Warm the jelly in the microwave for 30 seconds.
Add the honey to the jelly and mix.
Spoon the jelly mixture into the wells in the dough.
Bake for 30-35 minutes, until just set on top and golden brown.
Let cool in the pan. Slice when cool.
Fluffy Cheese Rice


Ingredients:
water, rice, onion, garlic clove, green sweet pepper, whole kernel corn, mild cheddar cheese

Directions:
Bring water to the boil, add rice and allow to steam for 15 to 20 minutes., Heat oil in a frying pan and sauté onion, garlic and sweet pepper., Stir in the steamed rice, whole kernel corn and mixed vegetables., Add the cheese, Grace Cock Soup Mix and toss well., Serve hot.
Ratatouille With Poached Eggs and Garlic Croutons


Ingredients:
butter, garlic cloves, baguette, parmigiano-reggiano cheese, salt, eggplants, red bell peppers, olive oil, zucchini, onions, fresh rosemary, fresh ground black pepper, san marzano tomatoes, fresh basil leaf

Directions:
Heat the oven to 375 degrees F.
Melt the butter in small pot over low heat,  add the 2 cloves of chopped garlic. Saute the garlic for 2 minutes.
In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.
Ginger Dipping Sauce
Category: side-dish
By Susan

This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak.

Ingredients:
¼ cup chopped onion
1 clove garlic, minced
1 tablespoon minced fresh ginger root
½  lemon, juiced
¼ cup soy sauce
¼ teaspoon sugar
¼ teaspoon white vinegar

Directions:
In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

Prep time: 10 mins
Total time: 10 mins
Yields: 0.66670000553131 cup

Calories: 11.7
Carbohydrates: 2.8 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Sodium: 602 mg
Better than Cracker Barrel® Chicken 'n Dumplings
Category: soups-stews-and-chili
By jadedgurl

My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy.  For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.

Ingredients:
1  whole chicken
1 pinch salt
water to cover
1  lemon, halved
2 stalks celery, sliced
1 small onion, chopped
2  carrots, sliced, or more to taste
2 cups all-purpose flour
salt and ground black pepper to taste

Directions:
Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour. Discard lemon. Remove chicken from the pot; let cool. Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball. Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings. Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes. Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.

Prep time: 30 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 384
Fat: 15.2 g
Saturated fat: 4.1 g
Carbohydrates: 35.3 g
Sugars: 0.8 g
Dietary fiber: 2.4 g
Protein: 25.7 g
Cholesterol: 61.5 mg
Sodium: 128.1 mg
Three Cheese Manicotti II
Category: world-cuisine
By Sonrisa

The whole family will jump for joy when they try this easy Italian dish!

Ingredients:
1 (8 ounce) package manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated Parmesan cheese, divided
1 tablespoon minced garlic
1  egg
2 tablespoons dried basil
2 (26 ounce) jars pasta sauce

Directions:
Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 611.5
Fat: 24.1 g
Saturated fat: 12.1 g
Carbohydrates: 64.6 g
Sugars: 23.8 g
Dietary fiber: 8.2 g
Protein: 34 g
Cholesterol: 95.8 mg
Sodium: 1679.4 mg
Lemon Orzo Primavera
Category: world-cuisine
By LitleLisa1

Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.

Ingredients:
1 tablespoon olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14 ounce) can vegetable broth
1  lemon, zested
1 tablespoon chopped fresh thyme
¼ cup grated Parmesan cheese

Directions:
Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 278.5
Fat: 6.3 g
Saturated fat: 1.6 g
Carbohydrates: 44.7 g
Sugars: 3.7 g
Dietary fiber: 3.9 g
Protein: 10.4 g
Cholesterol: 4.4 mg
Sodium: 294.7 mg
The Realtor's Salsa Romana (Not Hot)


Ingredients:
roma tomato, red onions, basil leaves, garlic clove, olive oil, salt, black pepper

Directions:
Thoroughly combine all the ingredients together in a mixing bowl., Allow to sit at room temperature for 1-2 hours before serving.
Italian Ranch Chicken


Ingredients:
boneless skinless chicken breasts, olive oil

Directions:
Cut chicken into bite sized pieces.
Sauté chicken pieces in a little olive oil until browned.
While chicken is browning, combine the ranch and Italian dressings in measuring glass or bowl.
When chicken in browned, pour dressing mixture in and cook on low heat until mixture is just beginning to boil and beat throughout.
Pour chicken mix over egg noodles or pasta.
Sauce can easily be doubled.
Swedish Pancakes


Ingredients:
eggs, milk, all-purpose flour, sugar, salt, butter

Directions:
Place all the ingredients except the butter in a blender.  Blend just enough to combine the ingredients (don't overmix].
In a large nonstick skillet or on a griddle, melt some butter over medium-low heat.  Pour 1/4 cup of batter per pancake into the skillet, cooking several pancakes at one time, but not overcrowding them.  Flip the pancakes when the edges look like golden lace.  Cook for just a bit longer, until the second side of the pancakes turn golden.  (These don't take long to cook because the batter is thinner than regular pancake batter.].
Repeat until all batter is used, adding the remaining butter to the pan as needed.