Waffles, Crepes and Pancakes (8 page)

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

60 g / 2¼ oz plain chocolate-chips

1.
Finely grate the rind from half the orange. Cut in half and squeeze out the juice. Put the golden syrup or pancake syrup, orange rind, juice and orange into a microwave bowl and cook on a low power for a few seconds until the orange rind is soft.

2.
Sift the flours, 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. Stir in the choc-chips.

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 keep warm. Serve the waffles with the orange drizzle.

Cranberry Waffles

You can use any dried fruit in this recipe. Just chop the fruit into small pieces, otherwise it may stick in the machines.

Serves 4–6

60 g / 2¼ oz dried cranberries

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

1 tsp baking powder

Pinch of salt

3 tbsp caster sugar

1 tsp grated lemon rind

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Icing sugar, to dust

1.
Roughly chop the cranberries.

2.
Sift the flour, baking powder and salt into a bowl and stir in the sugar and lemon rind. 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 chopped cranberries.

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, dusted with icing sugar.

Gluten-free Chocolate Pancakes

Anything made with chocolate looks impressive, even though these pancakes are so simple to make. Serve with vanilla ice cream and blueberries.

Serves 4–6

55 g / 2 oz / ½ cup rice flour

55 g / 2 oz / ½ cup gluten-free flour

½ tsp gluten-free baking powder

Pinch of salt

50 g / 1¾ oz grated dark or milk chocolate

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Sift the rice flour, gluten-free flour, gluten-free baking powder and salt into a bowl and add the grated chocolate. 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.

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 in 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.

4.
Cook the remaining batter and serve warm.

Muesli (Granola) Waffles

Breakfast in a waffle. If you like muesli (granola), you’ll love these. They’ll taste slightly different with every muesli mix. Serve with fresh fruit and yogurt.

Serves 4–6

55 g / 2 oz muesli (granola)

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

1 tsp baking powder

Pinch of salt

2 tbsp light brown sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1.
Put the muesli (granola), 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.

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.

Coffee Crêpes

Fold the warm crêpes into quarters and serve with cream or yogurt to pour over.

Serves 4–6

115 g / 4 oz / 1 cup buckwheat flour

Pinch of salt

1 tbsp caster sugar

1 tbsp grated orange rind

2 medium eggs

1 tbsp melted butter

3 tbsp made espresso coffee

300 ml / ½ pint / 1¼ cups milk, less 3 tbsp

Oil or melted butter

1.
Sift the flour and salt into a bowl, add the sugar and orange rind. 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 coffee and 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.

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 a 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 crêpe over and cook the second side for about 30 seconds. Lift out and keep warm.

4.
Cook the remaining batter and serve warm.

Waffles with Rose Water Syrup, Dried Fruits and Pistachio Nuts

Rose water gives a lovely exotic taste and fragrance to the syrup.

Serves 4–6

Syrup

4 tbsp golden syrup, or use pancake syrup

Small handful of raisins

Small handful of sultanas

Small handful of chopped pistachio nuts

Rose water, to taste

Waffles

3 medium eggs

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

1 tsp baking powder

Pinch of salt

3 tbsp caster sugar

2 tsp rose water

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Icing sugar, to dust

1.
Spoon the syrup into a pan and stir in the raisins, sultanas, pistachio nuts and 4 tbsp cold water. Heat, and bring to the boil. Cook for 2–3 minutes. Leave to cool and stir in rose water, to taste.

2.
Separate the eggs and put the whites into a grease-free bowl. Whisk the egg-whites until like soft peaks.

3.
Sift the flour, baking powder and salt into a bowl and stir in the sugar. Make a well in the centre, add the egg yolks and rose water, and pour in the melted butter. With a whisk, gently stir the flour mixture into the egg yolks, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream.

4.
Tip the whisked egg whites into the bowl of batter and with a spoon carefully fold in.

5.
Preheat the waffle maker to ‘Medium’ heat.

6.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

7.
Close the machine and cook for 4–6 minutes until golden brown.

8.
Cook the remaining batter and keep warm.

9.
Dust the warm waffles with icing sugar and serve with the syrup.

Rum and Coconut Galettes

Coconut adds lots of flavour and crunch to these galettes, and the rum seems to complement the tastes.

Serves 4–6

115 g / 4 oz / 1 cup buckwheat flour

1 tsp ground ginger

Pinch of salt

2 medium eggs

2 tbsp melted butter