Waffles, Crepes and Pancakes (2 page)

Care and Cleaning

•
   Read the ‘important safety advice section’ (see overleaf).

•
   Always unplug the machines before cleaning.

•
   Turn the switch knob to the ‘Min’position and leave to cool completely.

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   Clean any food sticking to the surfaces as soon as the machines are cold.

•
   
Waffle machine
: Clean the inner cooking surfaces with a damp cloth and a mild detergent. Wipe the surfaces dry with a soft cloth and wipe over the outside of the machine.

•
   
Crêpe machine
: Clean the ‘TOP’ cooking surface with a damp cloth and a mild detergent. Wipe the surfaces dry with a soft cloth and wipe over the outside of the machine.

•
   Do not get any water inside the machines.
Never submerge the machines in water.

•
   Do not use any abrasive cleaners or scouring pads as these can scratch and damage the non-stick surfaces.

Important Safety Advice

Much of this advice is common sense when using any electrical kitchen appliance:

•
   Before using either an electric crêpe or waffle maker for the first time always read the manufacturer’s instruction leaflets.

•
   Place the machines on a flat, stable, heat-proof surface and not near the edge of work surfaces or near a heat source.

•
   Keep the surrounding areas clear and free from clutter.

•
   Never kink or clamp the mains lead (power cord).

•
   The machines become extremely hot, so don’t touch the ‘TOP’ plate of the crêpe maker or the ‘Outer’ or ‘Inner’ surfaces of the waffle makers as they will burn.

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   Keep children and pets away from the machines when in use.

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   When cooking pancakes, crêpes or waffles, never leave the machines unattended.

•
   
Important:
Once you have finished cooking your pancakes, crêpes or waffles,
always
switch the machines off immediately.
Don’t forget this. Damage could be caused to the machines if they are left switched on for a prolonged period of time.

•
   Always unplug the machines before cleaning.

•
   Don’t immerse the machines, power cord or electric plug in hot water or place in a dishwasher.

•
   Only use the machines indoors.

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   If any faults occur with the machines, repairs must always be carried out by a qualified technician.

About the Recipes

•
   For convenience, the recipe ingredients are listed in the order in which they are used.

•
   Though the measurements are given in imperial as well as metric, UK readers will find the metric measures easier.

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   When measuring volumes of liquid, US readers should follow the cup quantities, since UK (not US) pints are used in the recipes.

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   You will find both the British and the American names for many common ingredients throughout the book.

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   Mostly the recipes serve four or two people, but quantities can be doubled or more than doubled in most cases in order to feed a crowd.

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   All spoon measures are level unless otherwise stated.

•
   The recipes are often adaptable, and you can easily substitute interchangeable ingredients as you wish.

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   Where a recipe calls for boiling water, I have used a kettle and then added the boiling water to the recipe. This not only saves time but can save energy too.

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   For the recipes cooked in an oven, the oven is pre-heated. If you have a fan oven, pre-heating may not be needed, so check your instruction book.

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   If a recipe uses a microwave oven, then the recipes have been tested in one with a wattage of 700–800W.

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   If you are preparing food for someone who has a food allergy, be sure to study the list of ingredients carefully.

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   A few recipes contain fresh chillies. Do take care when preparing them and remember to wash your hands thoroughly afterwards. Better still, wear rubber gloves while handling them.

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   One or two recipes contain raw or partly cooked eggs – please remember that it may be advisable to avoid eating these if you are pregnant, elderly, very young or sick.

About the Ingredients

A
BASIC BATTER IS
made from ingredients which are probably already in your kitchen: flour, eggs and milk. With just a few other ingredients you can make many different variations. I like to use a mixture of fresh seasonal produce, dry ingredients and canned or bottled foods, as well as some frozen items.

•
   In my kitchen I always have small jars of pastes that are so quick and convenient – garlic, pesto, ginger, curry and chilli. Bottles of soy sauce, brown sauce, as well as flavoured oils and vinegars are always on hand. I also keep a wide selection of spices and spice mixes, canned or bottled tomatoes, passata and a selection of canned beans.

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   I prefer to use fresh herbs, if possible, and freeze any excess, finely chopped in ice-cube trays.

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   Different types of flour will give added flavour and textures to the batter mix. Replace some of the plain flour with spelt, wholegrain, cornmeal or buckwheat.

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   I also find it’s useful, or rather essential, to keep a few tubs of sorbet and ice cream tucked away in the freezer to spoon onto hot pancakes or waffles.

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   Other favourite ingredients are jars or bottles of clear honey and maple syrup for pouring and drizzling, conserves to spread and, of course, chocolate to grate and melt.

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   Both liquid concentrated stock and vegetable bouillon powder are very useful as you can use as much or as little as you want.

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   Salt is kept to a minimum. Instead I prefer to source good quality ingredients that have bags of flavour. Often just a handful of freshly chopped herbs is all you need to boost flavour. A little salt is included in the recipes, but use with discretion and omit if you prefer.

•
   I’ve mentioned this before, but if you are cooking for someone who has a food allergy be sure to study the list of ingredients carefully.

About the History

V
ERSIONS OF PANCAKES
and waffles have been around for a few hundred years. Both use simple ingredients. Pancakes are cooked on a griddle over a hot fire. Waffles are made from a light batter cake and are cooked in a waffle iron or device to give their characteristic honey-comb shape.

Waffles were originally cooked in a long-handled patterned iron which went over the fire. The batter mix is baked between two hot plates with incised patterns. The word comes from the Dutch
wafel
.

There are many names and types of pancakes to be found around the world: French crêpes are thin pancakes and often have a sweet or savoury filling. The thicker American breakfast pancake is also called a hotcake, griddlecake or flapjack. Then there are traditional Hungarian
palacsinta
;
bao bing
, a Chinese thin pancake made with wheat flour and very hot water;
schmarren
– popular in Germany and Austria; thicker Scottish pancakes such as drop scones;
dosas
from India; Russian
blinis
and Danish
ebelskivers
– small sphere-shaped pancakes.

In the United Kingdom and elsewhere, pancakes are traditionally eaten on Shrove Tuesday, also popularly known as Pancake Day. The last day before Lent, it is a time of abstinence leading up to Easter. Pancakes are a simple way of using up the eggs, milk and butter before Lent begins.

1

The Basics

Hints and Tips for Good Results

The Batter

•
   Mix the batter ingredients whichever way you prefer: in a food processor, in a bowl with a hand-held stick-blender, vigorously shaken in a bottle-shaped lidded container, or just use a mixing bowl or jug and a coil or balloon whisk. This last method is the one I have used in the recipes as it quickly gives a smooth batter with little effort.

•
   For any batter containing seeds, nuts or chopped ingredients, either sweet or savoury, the batter will need a good stir before use. Otherwise, the last pancake or waffle you make will have all the bits.

•
   An equivalent amount of batter can make variable numbers of pancakes or waffles, depending on factors such as their size or thickness.

•
   Replacing a little of the milk with an extra egg or stirring in a little melted butter will give rich-tasting pancakes or waffles.

•
   Baking powder, whisked egg whites or yeast add lightness to the batter.

•
   The batter can thicken if left to stand for a while, or overnight. Just stir in a little extra milk or water until the consistency is what you want.

•
   The first pancake of each batch made is often not very successful, but no-one knows why.

Waffles

•
   Don’t overfill waffle makers, otherwise when the machine is closed the mixture will overflow. Also, as the mixture begins to cook it will rise, especially if yeast, baking powder or whisked egg whites are in the batter.

•
   Any fresh herbs or nuts stirred into the batter mixtures should be chopped very finely, otherwise they may stick and burn in the waffle maker.

Freezing Waffles and Pancakes

•
   Purists will say that the best pancakes and waffles are straight from the pan and piping hot, and they probably are. But I find it is so useful to have pancakes or waffles readily available in the freezer, and I think they freeze very successfully. Interleave the waffles or pancakes with parchment paper and put into freezer bags.

Reheating or Keeping Waffles and Pancakes Warm

•
   Thaw and use pancakes and waffles the same day.

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   Arrange the pancakes and waffles on a baking sheet, interleaving with parchment paper if they overlap. Cover with foil and heat in a medium-hot oven for a few minutes until heated through.

•
   Reheat thawed pancakes in the microwave by putting one to six on kitchen paper (paper towels) on a plate. Microwave for 10 seconds to one minute, turning the stack over halfway through the heating time. Stand for one minute before serving.

•
   Single waffles can be heated in a toaster (if suitable).

Basic Waffle Recipe

The butter can be replaced with a light oil.

Makes about 8–10 waffles

115 g / 4 oz / 1 cup plain (all-purpose) flour

1 tsp baking powder

Pinch of salt

3 tbsp caster sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1.
Sift the flour, baking powder and salt into a bowl and stir in the sugar. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream.