Waffles, Crepes and Pancakes (7 page)

A few mint leaves

Waffles

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

A few drops of vanilla extract

300 ml / ½ pint / 1¼ cups milk

1.
If fresh, remove any stalks from the raspberries and chill. Finely chop the hazelnuts and lightly whip the cream. Stir half of the chopped nuts into the cream with the drop of vanilla extract and chill. Reserve the remaining nuts for decoration.

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 and a few drops of vanilla extract. 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. Keep warm.

6.
Cook the remaining batter. Serve the warm waffles topped with a spoonful of hazelnut cream, a few raspberries and a sprinkling of chopped nuts, and garnished with a mint leaf.

Breton Crêpes with Cinnamon Honey Butter

French crêpes are very thin and delicate. Keep any left-over cinnamon butter in the fridge.

Serves 4–6

Topping

6 tbsp clear honey

2 tbsp unsalted soft butter

2 tsp ground cinnamon

Crêpes

55 g / 2 oz / ½ cup buckwheat flour

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

Pinch of salt

1 tbsp caster sugar

1 tbsp grated lemon rind

2 medium eggs

1 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Pour the honey into a small bowl and add the butter and cinnamon. Beat with a spoon until thoroughly mixed, light and airy.

2.
Sift the flours and salt into a bowl and add 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 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 crêpe over and cook the second side for about 30 seconds. Lift out and keep warm.

5.
Cook the remaining batter and keep warm.

6.
Spread the crêpes with a little cinnamon honey butter, fold into quarters and eat immediately.

Waffles with Melon, Pomegranate and Mint

Fruit salad with a little brandy, but if you don’t want the alcohol, just replace with more orange juice.

Serves 4–6

Topping

½ ripe cantaloupe melon

1 pomegranate

6 mint leaves

2 tbsp brandy, optional

2 tbsp orange juice

1 tbsp caster sugar

Waffles

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

1 tsp baking powder

Pinch of ground ginger

Pinch of salt

3 tbsp caster sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1.
Cut the melon into three slices. Scoop out and discard the seeds. Cut the flesh from the rind and cut into slices. Cut the pomegranate in half and scoop out the seeds. Tear the mint leaves into small pieces.

2.
Put the brandy (if using), orange juice and sugar into a bowl. Stir in the melon slices, pomegranate seeds and torn mint. Cover and leave for the flavours to infuse.

3.
Sift the flour, baking powder, ground ginger 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.

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 and crisp.

7.
Cook the remaining batter and keep warm.

8.
Serve the warm waffles topped with the brandied fruits.

Yeasted Pancakes with Pecan Fudge Sauce

These pancakes have a slight yeasty flavour and a more open texture. You can make the batter the night before and put it into the fridge overnight. If you do this, take the batter out of the fridge 30 minutes before use.

Serves 4–6

Fudge Sauce

70 g / 2½ oz pecan nuts

1 tbsp cornflour (cornstarch)

2 tbsp butter

3 tbsp soft brown sugar

1 small 175 g / 6 oz can evaporated milk

Pancakes

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

Pinch of salt

2 tbsp soft brown sugar

½ tsp fast-action dried yeast

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Chop the pecan nuts. Blend the cornflour (cornstarch) in a cup with 2 tbsp cold water. Put the butter and sugar into a pan over a low heat and stir until the sugar has dissolved. Bring to the boil and stir in the evaporated milk and the blended cornflour (cornstarch). Cook for a minute or two until thick and smooth. Stir in the chopped pecan nuts.

2.
Sift the flour and salt into a bowl and add the sugar. Stir in the yeast. Make a well in the centre and 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 single (light) cream. 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.

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 in a small ladleful of batter and spread out to the size of a small teacup. 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 keep warm. Heat the sauce and spoon over the hot pancakes.

Choc-Chip Waffles with Orange Drizzle

The combination of orange and mint flavours is not to everyone’s taste, but I love it. So I sometimes replace the plain choc-chips with coarsely grated mint chocolate. Serve with ice cream.

Serves 4–6

Orange Drizzle

1 orange

2 tbsp golden syrup or pancake syrup

Waffles

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

55 g / 2 oz / ½ cup buckwheat flour

1 tsp baking powder

Pinch of salt

2 tbsp caster sugar

2 medium eggs