Waffles, Crepes and Pancakes (9 page)

1 tbsp rum, optional

300 ml / ½ pint / 1¼ cups milk, less 1 tbsp

4 tbsp desiccated coconut

Oil or melted butter

1.
Sift the flour, ground ginger 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 into the eggs, gradually adding the rum (if using) and enough of the milk to make a smooth batter the consistency of single (light) cream. Stir in the desiccated coconut. If time allows, cover and leave to stand for about 15 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 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 galette over and cook the second side for about 30 seconds. Lift out and keep warm.

4.
Cook the remaining batter and serve warm.

Breakfast Cinnamon Orange Waffles

What a good start to the day: hot sweet waffles and a strong espresso coffee.

Serves 4

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

1 tsp baking powder

½ tsp ground cinnamon

Pinch of salt

3 tbsp muscovado sugar

2 medium eggs

2 tbsp melted butter

150 ml / ¼ pint / ⅔ cup unsweetened orange juice

150 ml / ¼ pint / ⅔ cup milk

Icing sugar, to dust

1.
Sift the flour, baking powder, ground cinnamon 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 the orange juice and enough of the milk to make a smooth batter the consistency of double (heavy) 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. Remove the waffles and immediately dust with icing sugar.

5.
Cook the remaining batter, dust with icing sugar and serve warm.

Blinis with Grapes and Lemon Mascarpone

Blinis are traditional Russian yeasted pancakes usually served with smoked salmon. This quick, sweet, yeast-free version is perfect for afternoon tea.

Serves 4–6

Topping

200 g / 7 oz seedless green grapes

1 small lemon

175 g / 6 oz light mascarpone cheese

2 tbsp milk

1 tbsp clear honey

Blinis

115 g / 4 oz / 1 cup buckwheat flour

2 tsp baking powder

Pinch of salt

2 tbsp caster sugar

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Slice or quarter the seedless grapes, cover and chill. Finely grate the rind from the lemon. Cut in half and squeeze out the juice.

2.
Spoon the mascarpone cheese into a bowl and add the lemon juice, half the grated lemon rind (remainder for the waffle batter), milk and honey. Beat or whisk until light and fluffy. Cover and chill.

3.
Sift the flour, baking powder and salt into a bowl and add the reserved grated lemon rind and sugar. 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 double (heavy) cream. If time allows, cover and leave to stand for about 15–30 minutes.

4.
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.

5.
When hot, pour in a small ladleful of batter and spread to make small 6 cm / 2½ inch blinis. Cook gently for about 30–45 seconds on one side until the underside is golden brown and small bubbles begin rising to the surface and burst. Using a flat spatula or palette knife, carefully flip the blini over and cook the second side for about 30 seconds. Lift out and keep warm.

6.
Cook the remaining batter and keep warm. Spread the warm blinis with a little lemon mascarpone and top with pieces of grape.

Cherry Hotcakes

In place of the almond extract you could use 1 tbsp of chopped almonds or ground almonds.

Serves 4–6

250 g / 9 oz pitted cherries, thawed if frozen

115 g / 4 oz / 1 cup buckwheat flour

1 tsp baking powder

Pinch of salt

2 medium eggs

2 tbsp melted butter

A few drops almond extract

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Icing sugar, to dust

1.
If using thawed frozen cherries, drain if very wet. Roughly chop the cherries.

2.
Sift the flour, baking powder and salt into a bowl. Make a well in the centre, break in the eggs, pour in the melted butter and add a few drops of almond extract. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) 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 to give a small hotcake. Before the batter sets drop 2 or 3 pieces of cherries onto the surface and gently push into the batter. 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 hotcake over and cook the second side for about 30–45 seconds. Lift out and keep warm.

5.
Dust with icing sugar before serving.

Almond Waffles with Strawberries and Balsamic Syrup

A little Italian balsamic vinegar gives a subtle sweet/sour flavour that enhances the taste of strawberries.

Serves 4–6

Topping

350 g / 12 oz strawberries

4 tbsp caster sugar

3 tbsp balsamic vinegar

Waffles

55 g / 2 oz / ½ cup wholemeal (whole-wheat) flour

55 g / 2 oz / ½ cup buckwheat 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

50 g / 1¾ oz flaked (slivered) almonds

Icing sugar, to dust

1.
Remove any stalks or leaves from the strawberries and cut into quarters. Put the sugar and balsamic vinegar into a bowl and stir to dissolve the sugar. Fold in the quartered strawberries. Cover and leave for the flavours to infuse. Stir once or twice to coat the strawberries in the syrup.

2.
Sift the wholemeal (whole-wheat) flour, buckwheat 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 double (heavy) cream. Stir in the flaked (slivered) almonds.

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, keep warm.

7.
Dust the warm waffles with icing sugar and serve with the strawberries and balsamic syrup.

Spiced Apple Waffles

I think apple dishes flavoured with mixed spice have a warm wintry feel. Serve with syrup, crème fraîche or piping hot English custard.

Serves 4–6

Filling

1 eating apple

Waffles

55 g / 2 oz / ½ cup buckwheat flour

55 g / 2 oz / ½ cup cornmeal flour

1 tsp baking powder

Pinch of salt

3 tbsp golden caster sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Icing sugar, to dust

1.
Peel, quarter, and core the apple. Cut into small pieces.

2.
Sift the buckwheat flour, cornmeal, 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 double (heavy) cream. Stir in the chopped apple.