Waffles, Crepes and Pancakes (15 page)

2.
Sift the flours, baking powder and salt into a bowl and stir in the ground almonds and sugar. Make a well in the centre, break in the eggs, pour in the melted butter and add the grated lemon rind and juice. 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.

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.

Elderflower Waffles with Pecan Nuts

Buttery rich pecan nuts and perfumed elderflower syrup – an unusual combination which works really well.

Serves 4–6

70 g / 2½ oz pecan nuts

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

3 tbsp elderflower syrup

300 ml / ½ pint / 1¼ cups milk

1.
Chop the pecan nuts.

2.
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 the elderflower syrup and enough of the milk to make a smooth batter the consistency of single (light) cream. Stir in the chopped pecan nuts.

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.

Fig Pancakes with Honey

A lovely sticky filling.

Serves 4–6

4–6 ripe figs

115 g / 4 oz / 1 cup cornmeal flour

Pinch of salt

1 tbsp caster sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Clear orange blossom honey, warmed

1.
Cut and discard the fig stalks and cut the figs into slices from top to base.

2.
Sift the cornmeal 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 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 make small pancakes, about 10 cm / 4 inches across. Before the batter sets, drop 1 or 2 slices of fig 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 pancake over and cook the second side for about 30–45 seconds. Lift out and keep warm.

5.
Cook the remaining batter, and serve warm. Serve the pancakes with warmed honey drizzled over.

Tiramisu Pancakes

Fluffy pancakes filled with all the lovely flavours of tiramisu.

Serves 4–6

Filling

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

200 g / 7 oz mascarpone cheese

150 ml / ¼ pint / ⅔ cup strong black espresso coffee (cold)

2 tbsp caster sugar

3 tbsp amaretto liqueur

Pancakes

2 medium eggs

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

Pinch of salt

1 tbsp caster sugar

1 tbsp melted butter

3 tbsp strong black espresso coffee (cold)

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

Oil or melted butter

Cocoa powder, to dust

1.
Pour the cream into a bowl and whisk to soft peaks. Spoon the mascarpone cheese into a separate bowl and stir in the coffee, sugar and liqueur. Mix until smooth, then carefully fold in the whipped cream. Cover and keep cold.

2.
Separate the eggs and stiffly whisk the egg whites in a grease-free bowl.

3.
Sift the flour and salt into a bowl, and stir in the sugar. Make a well in the centre, add the egg yolks 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 double (heavy) cream. With a spoon, fold the whisked egg whites into the batter.

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 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 just warm.

6.
Cook the remaining batter and serve warm.

7.
Put the pancakes onto serving plates and spoon some of the tiramisu filling onto each. Dust with cocoa powder and serve immediately.

Marshmallow and Chocolate Floats

Pancakes topped with mini-marshmallows and chocolate chips – not to be eaten every day.

Makes 8–10 pancakes measuring about 10 cm / 4 inches across

55 g / 2 oz / ½ cup buckwheat flour

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

1½ tsp baking powder

Pinch of salt

1 tbsp caster sugar

2 medium eggs

1 tsp lemon juice

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Chocolate chips

Mini marshmallows

1.
Sift the buckwheat flour, wholemeal (whole-wheat) 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 lemon juice and melted butter. 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.

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 to make pancakes about 7.5 cm / 3 inches across. 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 scatter a few chocolate chips and marshmallows on the cooked pancake. They will soften and melt a little while the second side cooks, about 30–45 seconds. Lift out and keep warm.

4.
Cook the remaining batter, and serve warm.

Chocolate Pancake Stack

Definitely one for special occasions – opulent and decadent.

Serves 4–6

Filling

200 g / 7 oz plain chocolate

200 ml / 7 fl oz cream

140 g / 5 oz peanut brittle

4 tbsp apricot conserve

Pancakes

115 g / 4 oz / 1 cup plain (all-purpose) flour, less 2 tbsp

2 tbsp cocoa powder

Pinch of salt

2 medium eggs

1 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter