Waffles, Crepes and Pancakes (4 page)

3.
Preheat the waffle maker to ‘Medium’ heat.

4.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

5.
Close the machine and cook for 4–6 minutes until golden brown.

6.
Cook the remaining batter and serve warm.

Parmesan and Oregano Yeasted Waffles

These waffles have a slight yeasty flavour and a more open texture. You can make the batter the night before and put into the fridge overnight. Take out of the fridge for 30 minutes before using.

Serves 6

2 sprigs oregano

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

Pinch of salt

¼ tsp fast-action dried yeast

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

40 g / 1½ oz grated Parmesan cheese

1.
Pull the oregano leaves from the stalks and roughly chop.

2.
Sift the flour and salt into a bowl. Stir in the fast-action dried yeast. 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 double (heavy) cream. Stir in the oregano leaves and Parmesan cheese.

3.
Cover the bowl with oiled clear film (plastic wrap) and leave in a warm place until doubled in size, about 45 minutes to an hour. Before using, mix the batter and, if too thick, stir in a little milk.

4.
Preheat the waffle maker to ‘Medium’ heat.

5.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

6.
Close the machine and cook for 4–6 minutes until golden brown.

7.
Cook the remaining batter and serve warm.

Pancake Stacks with Lemon and Chive

A pile of pancakes always looks spectacular.

Serves 4

Filling

Small bunch chives

1 lemon

55g / 2 oz / ¼ cup softened butter

Freshly milled salt and pepper

Pancakes

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

1 tbsp wholemeal (whole-wheat) flour

Pinch of salt

3 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
With scissors, finely snip the chives. Finely grate the rind from half the lemon, cut in half and squeeze out the juice. In a small bowl, mix together the softened butter, chives, lemon rind and a little seasoning.

2.
Sift the plain (all-purpose) flour and wholemeal (whole-wheat) flour with a pinch of salt into a bowl. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. If time allows, cover and leave to stand for about 30 minutes.

3.
Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.

4.
When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the pancake over and cook the second side for about 30 seconds. Lift out and keep hot.

5.
Cook the remaining batter, making about 8–10 pancakes in total. Put a pancake on a plate and thinly spread with a little chive mixture. Sprinkle over a few drops of lemon juice and top with another pancake. Repeat until the pancakes are in a stack. Serve hot, cut into wedges.

Sesame Seed Pancakes with Watercress and Feta Cheese Salad

For any batter containing seeds, nuts or chopped ingredients, the batter will need a good stir before ladling into the pan, otherwise the last pancake will have all the bits. If you like a stronger cheese, use goat’s cheese.

Serves 4

Filling

1 bunch watercress

6 cherry tomatoes

175 g / 6 oz feta cheese

1 tbsp olive oil

½ tsp mild mustard

Freshly milled salt and pepper

Pancakes

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

Pinch of salt

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

2 tbsp sesame seeds

Oil or melted butter

1.
Pull the watercress leaves from the stalks. Quarter the tomatoes and cut the feta cheese into small cubes. Pour the oil into a bowl, stir in the mustard and season with salt and pepper. Add the watercress leaves, tomato wedges and the feta cheese. Gently fold the ingredients in the dressing.

2.
Sift the flour into a bowl and add a pinch of salt. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. Stir in the sesame seeds and, if time allows, cover and leave to stand for about 15 minutes.

3.
Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.

4.
When hot, stir the batter and pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the pancake over and cook the second side for about 30 seconds. Lift out and keep warm.

5.
Cook the remaining batter, making about 8 pancakes in total. Put some of the filling on one half of the pancake and fold the other half over. Serve immediately.

Sun-dried Tomato and Olive Waffles

If you don’t like olives, replace with a few chopped walnuts or pecan nuts.

Serves 4

8 black pitted olives

1 piece of sun-dried tomato in oil (2 tbsp chopped)

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

1 tsp baking powder

Pinch of salt

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1.
Halve the olives and thinly slice. Finely chop the sun-dried tomatoes.

2.
Sift the flour, baking powder and salt into a bowl. 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. Stir in the sliced olives and chopped sun-dried tomatoes.

3.
Preheat the waffle maker to ‘Medium’ heat.

4.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

5.
Close the machine and cook for 4–6 minutes until golden brown.

6.
Cook the remaining batter, making about 8–10 waffles in total, and serve warm.

Potato Flour Waffles with Soured Cream

If potato flour isn’t available, replace with wholemeal (whole-wheat). Great for breakfast with grilled (broiled) mushrooms.

Serves 4–6

55 g / 2 oz / ½ cup plain (all-purpose) flour

55 g / 2 oz / ½ cup potato flour

1½ tsp baking powder

Pinch of ground nutmeg

Pinch of salt

2 medium eggs

2 tbsp melted butter

2 tbsp soured cream

300 ml / ½ pint / 1¼ cups milk less 2 tbsp

1.
Sift the plain (all-purpose) flour, potato flour, baking powder, nutmeg and salt into a bowl. 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 the soured cream and enough of the milk to make a smooth batter the consistency of single (light) cream.

2.
Preheat the waffle maker to ‘Medium’ heat.

3.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

4.
Close the machine and cook for 4–6 minutes until golden brown.

5.
Cook the remaining batter and serve warm.

Herb Crêpes with Scrambled Eggs and Mushrooms

If you’re cooking these for breakfast or brunch, prepare the batter the evening before. Cover and put in the fridge. Take the batter out 30 minutes before use. It may have thickened up, so just add a little milk or water.

Serves 2–4

Crêpes

115 g / 4 oz / 1 cup buckwheat flour

Pinch of salt

2 tbsp freeze-dried chervil or parsley

2 tbsp melted butter

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Filling

1 handful of button mushrooms

2 tsp butter

5 medium eggs

Freshly milled black pepper

1.
Sift the flour into a bowl and add the salt. Make a well in the centre, add the chervil or parsley, melted butter, and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding the milk to make a smooth batter the consistency of single (light) cream. If time allows, cover and leave to stand for about 15 minutes.

2.
Lightly brush the crêpe maker or a large non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.