Waffles, Crepes and Pancakes (6 page)

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

7.
Cook the remaining batter and serve warm with the yogurt topping.

Rice Pancakes with Sweet and Sour Vegetables

For speed, I’ve used a ready-made sauce in the filling. Choose a good quality one.

Serves 4–6

Filling

3 spring onions (scallions)

2 courgettes (zucchini)

1 carrot

Large handful of mange-touts

1 tbsp oil

Large handful of small spinach leaves

300 ml / ½ pint / 1¼ cups sweet and sour sauce

Pancakes

115 g / 4 oz / 1 cup rice flour

Pinch of salt

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Thinly slice the spring onions (scallions) and cut the courgettes (zucchini) and carrot into thin strips. Cut each mange-tout into three lengthways.

2.
Sift the flour into a bowl and add the 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. 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, 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 and serve warm.

6.
Cook the filling while the pancakes are being made. Heat the oil in a large pan and stir-fry the sliced spring onions (scallions), courgette (zucchini) and carrot for 3–4 minutes. Stir in the spinach leaves and sliced mange-touts and cook for a further minute.

7.
Pour over the sauce, bring to the boil and cook until piping hot.

8.
Spoon the sauce and vegetables onto the warm pancakes and roll or fold over.

Cheese and Soured Cream Waffles

Use a good strong cheese to give lots of flavour and serve with chutney and salad.

Serves 4–6

85 g / 3 oz mature Cheddar cheese

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

1 tsp baking powder

¼ tsp paprika pepper

Freshly milled salt

3 medium eggs

2 tbsp melted butter

4 tbsp soured cream

300 ml / ½ pint / 1¼ cups milk

1.
Finely grate the cheese. Sift the flour, baking powder, paprika pepper 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 double (heavy) cream. Stir in the grated cheese.

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 and crisp.

5.
Cook the remaining batter, and serve warm.

3

Quick and Easy Sweet Recipes

L
IFE CAN BE SO SWEET
; pancakes to gobble up or delicately nibble on at your pleasure, and waffles to woof down whenever you want them. These sweet treats are so good for sharing with friends and family, or you may prefer to eat them by yourself (a guilty secret).

Cinnamon Orange Waffles or Cherry Hotcakes go really well on the breakfast table, Choc-Chip Waffles with Orange Drizzle would brighten up any afternoon, and the Lemon Pancake Layer with Berries looks amazing whenever you want to put on a bit of a show.

Don’t forget, you can switch the toppings and fillings around with many of these recipes to come up with your favourite combinations.

Ricotta and Sultana Pancakes

Ricotta is a soft fresh cheese with a sweet tang. It adds a rich flavour to these small thick pancakes. Spread with unsalted butter or drizzle with maple syrup.

Serves 4–6

175 g / 6 oz / 1½ cups self-raising (self-rising) flour

2 tbsp caster sugar

2 medium eggs

2 tbsp melted butter

140 g / 5 oz ricotta cheese

300 ml / ½ pint / 1¼ cups milk

4 tbsp small sultanas

Oil or melted butter

1.
Sift the flour into a bowl and stir in the sugar. Make a well in the centre and break in the eggs, pour in the melted butter and add the ricotta cheese. 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 sultanas. If time allows, cover and leave to stand for 15–30 minutes.

2.
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.

3.
When hot, pour a small ladleful of batter and spread or swirl to give a small pancake. 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.

4.
Cook the remaining batter and serve warm.

Lemon Pancake Layer with Berries

Use your favourite selection of fruit in the filling, or spread the pancakes with fruit conserve mixed with some crème fraîche. Serve with scoops of vanilla ice cream, yogurt or cream.

Serves 4–6

Filling

1 lemon

350 g / 12 oz mixed frozen berries, such as raspberries, strawberries and blueberries

2 tbsp light brown sugar

Pancakes

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

Pinch of salt

1 tbsp light brown sugar

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Icing sugar, to dust

1.
Finely grate the rind from the lemon (reserving 1 tbsp for the batter), cut in half and squeeze out the juice. Put the frozen fruits into a pan, add 2 tbsp cold water, the sugar, lemon juice and the remaining lemon rind. Cook over a gentle heat until the fruits start to collapse and the liquid has reduced. Remove from the heat and crush the fruits with a fork or potato masher.

2.
Sift the flour into a bowl and add the salt, sugar and 1 tbsp of the lemon rind. 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.

6.
Put a pancake onto a plate and spoon over some of the fruit mixture. Spread almost to the edges and top with another pancake. Repeat until all the pancakes are used. To serve, dust with icing sugar and cut into wedges.

Vanilla Waffles with Raspberries and Hazelnut Cream

(as shown on the front cover)

A simple recipe with some classic, subtle flavours.

Serves 4–6

Topping

350 g / 12 oz raspberries, thawed if frozen

55 g / 2 oz toasted hazelnuts

300 ml / ½ pint / generous 1¼ cups double (heavy) cream

A drop of vanilla extract