1
Toss them in a nonstick frying pan with 2 tablespoons melted butter.
2
Set a 10-inch nonstick frying pan over high heat with butter and oil.
3
Place a nonstick frying pan on a burner set to medium-high.
4
Heat the vegetable oil in a large nonstick frying pan on a medium heat.
5
Heat the oil in a large nonstick frying pan over a medium to high heat.
6
Put a large nonstick frying pan on a medium heat with two teaspoons of oil.
7
Heat half a tablespoon of oil in a medium nonstick frying pan on a medium flame.
8
In a large, nonstick frying pan, heat the oil and fry the aubergines in batches, turning carefully.
9
Put the remaining teaspoon and the remaining olive oil in a small, nonstick frying pan on a medium-high heat.
10
Just before serving, melt the butter with the garlic in a large, nonstick frying pan on a medium-high heat.
11
Meanwhile, simmer the cherries and their syrup in a nonstick frying pan on a medium heat until thick, then remove.
12
Put a large nonstick frying pan on a medium heat and, once it's hot, lay in two of the sandwiches.
13
Cook the pancakes in batches of two or three: Heat a wide, nonstick frying pan with a small piece of butter.
14
For the sauce, in a large nonstick frying pan for which you have a lid heat the olive oil on a medium-high flame.
15
Using a piece of paper towel, rub a nonstick frying pan with oil, ensuring it is thoroughly greased with a very thin film of oil.
16
Heat a nonstick frying pan with bottom diameter 5 to 8 inches until drops of water dance on it; brush lightly with melted butter.
