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David Wood

Pancakes, Crêpes & Waffles

Published by D Wood Publishing Ltd,

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Table of contents

The Perfect Pancake is Born………………….............................………..………

Buttermilk Pancakes………………………………………………………………

Pancakes with Sweet Apple Cider Syrup………………………………………….

Strawberries and Cream Pancakes………………………………………………..

Whole Meal Pancakes with Honeyed Peach & Vanilla Compote…………………

Lemon Blueberry Ricotta Pancakes……………………………………………….

Golden Cornmeal Pancakes with Citrus Syrup………………………………………

Granola Pancakes with Salted Honey Sauce………………………………………..

Blackberry Cream Cheese Pancakes………………………………………………

Hazelnut Coffee Pancakes with Orange Cloud Whipped Cream…………………

Blueberry Pancakes with Blueberry Sauce……………………………………….

Pear Pancakes with Chocolate Sauce…………………………………………….

Gluten-Free Pancakes………………………………………………………………..

Pancakes for Diabetics……………………………………………………………

Pancakes for Babies...............................................................................................

High Protein Pancakes…………………………………………………………….

Pancakes for Weight Watchers…………………………………………………..

Pancakes for Campers……………………………………………………………

Crêpes - A Brief History…………………………………………………………

Lemon & Sugar Crêpes……………………………………………………………..

Strawberry & Cream Cheese Crêpes………………………………………………..

Ricotta Filled Crêpes with Raspberry Sauce……………………………………….

Passion Fruit Soufflé Crêpes…………………………………………………………

Apple & Cinnamon Crêpes with Mascarpone…………………………………….

Crêpes Suzette……………………………………………………………………

Silver Beet & Ricotta Crêpes with Tomato Sauce………………………………..


Crab and Shrimp Crêpes with Mornay Sauce……………………………………….

Crêpes with Spinach, Bacon & Hollandaise Sauce…………………………………

Beef Stroganoff Crêpes with Dijon Cream…………………………………………

The Wonderful Waffle Humble Beginnings………………………………………..

Express Waffle Recipe……………………………………………………………….

Waffles with Orange Vanilla Cream………………………………………………….

Waffles with Pistachio Ice Cream……………………………………………………

Chocolate Waffles with Peanut Butter Sauce…………………………………………

Caramelized Banana Waffles…………………………………………………………

Lemon Waffles………………………………………………………………………..

Parma Ham & Eggs Benedict Waffles……………………………………………….

Vanilla Bean Sweet Potato Waffles…………………………………………………..

Potato, Cheese & Chive Waffles……………………………………………………


1

Pancakes Crêpes & Waffles

Pancakes! Just the sound of the word evokes an appetite even though we

may not be especially hungry. There’s something almost magical about

the taste, the texture and its warm, appealing color that warms us all the

way through. The simplicity of the pancake is what makes it one of the

most popular meals to eat the world over—in more than 65 countries.

From the South to the horn of Africa, up to Nepal, throughout Europe

and back to the Americas, the pancake has been a favorite for time

immemorial.

Pancakes have taken many forms all over the world, including French

crepes, Irish boxty, potato pancakes or latkes, Russian blini, the Japanese

Okonomiyaki, Indian poori, Hungarian palascinta and Dutch

pannenkoeken. The list is vast from A (arepa) to Z (zucchini pancakes).

Although the ingredients and cooking methods vary and in some cases

considerably, from country to country and are known by different names:

crêpes, griddle cakes, drop scones and Johnny cakes, the result is the

same—delicious, homely and nurturing.


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The earliest known recipe for pancakes comes from an old English

cookery book titled “The Good Huswifes Handmaide for the Kitchin"—

1594 edition. The bizarre ingredients were equally as bizarre as the

spelling because whoever wrote the recipe either lacked a pallet or had a

bad sense of humor. The ingredients were as follows: 1 pint of double

thick cream, 5 egg yolks, a handful of flour, 2–3 tablespoons of ale,

seasoned with obscene amounts of sugar, ginger and cinnamon. I never

actually tried this recipe—but then again, can you blame me?

In the old days, there were many foods that strict Christians avoided

eating during Lent: poultry, fish, fats and dairy products. Typically,

families would feast on the foods that wouldn’t last the forty days of Lent

before giving up those foods. Meats were a rare luxury for most families

in those days, so the most common perishable goods were typically eggs,

milk and butter. It was these goods that would be used up the day before

Lent, which gave rise to the pancake as we know it today.

In France, the need to use any perishable or fatty goods became known

as "Fat Tuesday" or better known as "Mardi Gras" and the tradition

spread throughout most other Christian countries in Europe, with many

slight variations.

Although the word Pancake appears in print as early as 1430, there is

evidence that they have been around far longer than that. The man who

became known as “The Otzi Man” was a frozen mummified body

discovered in 1991by two tourists who’d drifted off the main path in the

Italian Alps. Specialists soon discovered that he’d met his end in 3300

BCE (5300 years ago). Despite the thousands of years that had passed,

experts were able to reveal a wealth of information about how the

Neolithic lived, from their clothing to what they ate. Otzi’s last meal,

along with Red Deer and Ibex, included ground einkorn wheat.

Fragments of charcoal that he consumed with it suggest that it was in the

form of a pancake cooked over an open fire.

I hope you’ll forgive the trivia and the latter being somewhat macabre,

but I thought you might find it interesting and besides, it’s all about the

good ol’ pancake, isn't it? Whatever it means to you on a personal level,

the delights of making and eating the humble pancake, not to mention all

the memories associated with them, are special.

Eating is not merely a material pleasure. Eating well gives a spectacular joy to

life and contributes immensely to goodwill and happy companionship. It is of

great importance to the morale.

—Elsa Schiaparelli


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Pancakes bring back some of my best memories, a time of mischief and

adventure with enough laughter to last a lifetime. As a kid, the eldest

brother of two equally mischievous brothers growing up in the ‘70s, I can

hardly remember a time that wasn’t filled with happiness and excitement.

I was fortunate enough to come from a good family and we never wanted

for anything we didn’t already have. That’s not to say we were spoiled;

far from it, but life was good.

My folks were hard working, decent people who were liked by all who

met them, so our social life was always a hectic affair. We would often

host parties on weekends for all our family friends, which meant the

kitchen was a manic environment. My mom, like most moms, was the

best cook in the world; she could make just about anything from the

diverse range of hors d’ oeuvres through to the most mouth-watering

desserts fit for a king.

I don’t recall any one of our guests being anything less than delighted

with the feasts she put on and they always had an amusing look of

anticipation when they walked into our home for the next event. Cooking

for the family was also an eagerly-awaited event because we could all

agree on a particular dish and it would be granted, just as long as we

were in her good graces—always a bit hit and miss being energetic boys.

Despite her diverse and excellent culinary skills, the one item that was

never on the menu was—you guessed it. That was to become my job, but

I’ll get to that shortly. It’s not that she didn’t like pancakes. She simply

never saw them as a challenge; too quick and simple for her liking.

What she didn’t know was that there was in fact a skill to making the

perfect pancake and, although it's simple, as with most things in life,

there is a right and a wrong way to do things as you will discover in the

following pages.

The only big meal event I was absent for was Sunday lunch, that was a

day I'd spend with my best pal, Donny and his family. His mom was an

equally impressive cook as my mom and Sundays would always be a

feast to look forward to. But come later in the evening, being growing

teenagers, we'd get the munchies and demands had to be met. Donny's

dad suggested that we make pancakes. “A cup of flour, cup of milk and

an egg, mix 'em all together and pour into a frying pan for a couple of

minutes." That was it, no mention on leavening agents, timing, the right

heat just plain old flour and the rest of the suggested ingredients. The

result? Hideous. We scraped the doughy substance off the pan and

presented it to Henry, Donny's Labrador, who took one sniff and gave us

a look as if to say “you’ve gotta be kidding!” It was very funny at the

time.


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His mom came to the rescue when she presented us with an old

scrapbook with recipes, some cut out from magazines and papers and

some handwritten. The three of us diligently set about making the first of

what was for me to be countless thousands of pancakes. I was hooked. I

felt like I'd discovered the holy grail; I'll never forget the pleasure I had

from making and eating pancakes and it was my turn to impress my own

family with this wonderful gift.

Pancakes would become my contribution to our families table on the

occasion it was demanded which became ever more frequent. It didn't

end there; I shortly progressed to French crêpes, and waffles. It seemed

to me at the time that there was no limit as to how creative I could get,

experimenting with different methods, fillings and toppings. And so, dear

reader, it gives me great pleasure to share my mouth-watering recipes

starting with the good ol' pancake, so you too can wow and amaze your

family and friends for years to come.

The Perfect Pancake is Born

If you really want to make a friend, go to someone's house and eat with him . . .

the people who give you their food give you their heart.

—Cesar Chavez

The perfect pancake: warm and buttery, perfectly rounded light and

fluffy, golden brown and drenched in maple syrup as you anticipate the

first exquisite mouthful, grateful for the simplicity of the best things in

life. Although it’s difficult to make a complete mess of the pancake, the

ingredients used, or the method of cooking, there is nothing more

satisfying than making the perfect cake. What constitutes perfection is

not necessarily one thing, but lots of small things done in a certain way

that can make or break the scrumptious meal.

Picking the Right Flour

I am not particularly fussy about the types of flour I use for my batter,

but I tend to buy my flour as my other ingredients—as fresh as possible.

The problem with mass-produced flours is that they can go stale over

longer periods of storage and will affect the taste of your pancake; a

classic example of one of the small things that make for an average and

disappointing meal.

Ideally, you need to buy flour from a private mill/farm, but health stores

would be a more practical option. They generally stock a wide range of

flours which you may want to experiment with at a later stage. For

example, instead of using a full portion of all-purpose flour, try using a

half mix of whole-wheat flour for a fuller, richer taste. Rye, buckwheat

and rice flour make for some interesting tasting pancakes with slightly

different textures and colors. Cornmeal and wheat germ flours will give

your pancakes a light, crunchy texture, if that is what you prefer. I would

urge you to try out these combinations until you find the combination

that suits you best—it's fun too.

Try and avoid using bleached flour. Did you know that in 1906, bleached

flour was considered unfit for human consumption and was almost

banned as a result? Twenty-four surveys were issued to flour mill

executives across the States and they were asked for their opinion on the


6

bleaching process. Eighteen of the millers wrote back stating that

bleaching was unnecessary and potentially harmful to those eating the

flour.

In 1910, bleached white flour was officially declared unfit for

consumption by the Federal District Court of Missouri, but legal battles

persisted until the case was eventually settled in 1919. According to

H.W. Wiley, the first chief of The Food and Drug Administration, the

enforcement of this law was halted through the political influence of the

millers and a No Notice of Violation had been made by the FDA.

Without going into too much more detail about bleached flour, the

biggest problem with it is that the bleaching process destroys almost all

of the nutrients in the flour and is certainly not good for you in large

quantities. I would suggest that you do a little of your own research if it

is something that concerns you on a personal level.

Finally, on a healthy note, keep all your ingredients as natural and fresh

as possible. Try and avoid artificial sweeteners, GMO products and any

incomprehensible additives. As a general rule of thumb, if you can’t

understand what the ingredients on the packet or container means (not

many folks do), it’s highly probable that it’s junk and should be avoided.

Bisphenol, Glutaraldehyde, Niacinamide, Cyanocobalamin . . . ??? The

list goes on; even my spell checker can’t recognize these words!

The Science of the Mix

Preparing and mixing the batter is arguably the most important part of

the process to making your perfect pancake. To get that light fluffiness is

down to an exact science, for those readers who cringe at the 'S' word,

don't be alarmed, it's pretty straightforward, and I guarantee you'll know

more about pancakes than anyone you know.

Have you ever wondered what gives the perfect pancake its airiness?

How many recipes have you read that have expressly stated 'don't

overmix?’ Well, there is a good reason for that and it's all based on a

protein called gluten. There is a chemical process that occurs when the

wet ingredients meet with the dry ones, which is why over-mixing your

batter will result in flat and dense pancakes.

The batter is comprised of two primary parts: the dry ingredients which

are typically flour, baking powder and/or baking soda, sugar and salt.

The wet ingredients are usually milk, eggs and butter.

Flour consists of starch and protein. Starch is similar to a long chain of

simple sugars. A protein is a long chainlike molecule comprised of

smaller molecules known as amino acids. Flour contains a protein called

gluten, which is vital for the formation and structure of pancakes and

other baked foods.


7

When the flour is dry, the gluten molecules are virtually immobile; they

also do not bond with each other. When the wet ingredients (i.e. eggs,

milk, etc.) are added, the gluten molecules become active and they

become pliable or elastic.

When flour is mixed with water, the gluten proteins loosen from each

other, stretch out and begin to regroup. Further mixing enables the end of

a gluten protein to bond with the end of another gluten protein. As their

proteins come into contact with each other, they continue to bond.

Additional mixing will mean the proteins create a tighter web network of

proteins that are able to trap air bubbles. When chemical leaveners like

baking sodas create bubbles in a cooked pancake, the gluten network

traps these bubbles and causes the pancake to rise. Overmixing causes

the bubbles to collapse, making the pancake tough and rubbery. It is for

this reason that mixing the ingredients should be handled gently and the

batter used as soon as possible to avoid letting the gluten develop.

The Perfect Consistency

This can be a little tricky as no two batters are exactly alike; even room

temperature can affect the consistency of the batter. Ideally, you want

your wet ingredients to be at room temperature—it just makes it simpler

for perfecting your method and achieving a similar consistency all the

time.

Too thin and your pancake will be too thin and will dry out in the

middle—it will turn out to be more of a crêpe than a pancake. Too thick

and the opposite will happen: overcooked on the outside and

undercooked on the inside. Ideally, you want a consistency about the

same as oatmeal. If your batter is too thin, then you’ll need to add more

flour, but be careful not to use too much flour. If it’s too thick, then

simply add a little milk or buttermilk.

Time to Get Cooking

The perfect measure for a four-inch pancake is a one quarter measuring

cup, although this amount in a ladle may be a better option. Pour the

batter into the center of the pan, but not too close to the sides if you’re

using a regular pan.

Place the ladle no more than two inches above the cooking surface. Any

higher and you risk bursting the bubbles in the batter.

Once bubbles start to appear on the surface, it’s time to check the

cooking side. Use a butter knife or spatula to gently lift the corner to see

if you’re satisfied with the color.


8

Turn the pancakes once only. This is because the batter is firmer; the

second side will never cook as evenly as the first. It also takes half the

time to cook.

Use a thin, broad spatula to carefully flip the pancake and cook for one to

two minutes. Never pat them down with the spatula with the intention

it’ll speed up the cooking process—again, you’ll risk bursting the

bubbles and undoing all the care you’ve taken this far.

Eyes Too Big for Your Belly?

Most of us are guilty of overreaching for more that we can handle,

especially when we’re hungry. Good news: cooked pancakes are

perfectly fine for freezing. All you need are airtight plastic bags at hand.

Ideally you should place non-stick paper between the cooled pancakes

before placing them in the freezer. To defrost, you can either use your

trusty old toaster or place them in a preheated oven at 350°F (175°C) for

five to ten minutes and serve straight away.

Avoid using the microwave oven. They tend to toughen the pancakes,

and they also destroy a great percentage of the nutrients in them, as they

do with all other food products.

The Perfect Pan

Typically, most kitchens do not have freestanding electric griddles,

which are ideal for the pancake. That is not to say you absolutely need

one, far from it. The good old non-stick pan is perfectly adequate. You

don’t necessarily have to grease or butter the pan before cooking; a dry

surface is fine. The reason you’d grease or butter would be if you prefer

the outer surface to have a slight crispiness to it, but that all depends on

your personal preference. Also, remember that a pancake is not a fried

dish, but a baked one. It’s important that you use a pan of reasonable

quality—a flat surface will ensure that the heat is evenly distributed,

giving your cake an all-over, golden brown finish.

If you prefer the greased method, the best way to apply butter is to

simply wipe a paper towel in the butter tub and then wipe the surface of

the pan. I would avoid using margarine or regular butter because it is

prone to burning, especially when the heat is on for an extended period

of time. It is the milk solids that cause butter to burn, so if you insist on

cooking your pancakes with butter use clarified. Clarified doesn't burn

because all the milk solids have already been separated. Clarified butter

can be difficult to find so the most obvious alternative would be to use

vegetable oil can also be used and applied the same way. I personally

prefer non-stick cooking spray; it’s easier to use and a slightly more

healthy option.


9

By far the best way to cook the perfect pancake is the cast iron skillet.

Cast iron pans were used as early as the Han Dynasty in China (206 BC–

220 AD) for salt evaporation. Cast iron cauldrons and cooking pots were

treasured as kitchen items for their durability and their ability to retain

heat, thus improving the quality of cooking meals. However, it is vitally

important that the pan is seasoned before used for the first time.

Here are a few advantages of buying yourself a cast iron skillet:

They're easy to clean. Not only does food lift easily from the skillet, but

soaps and detergents are not required and are certainly not recommended

since it erodes the seasoning.

Surprisingly, there’s a health benefit too. The use of cast iron cookware

can increase your iron intake, which boosts your energy level and

immune system.

If seasoned properly, they have very good non-stick properties.

They cook perfectly. A chef's worst nightmare is a pan that doesn't

distribute the heat evenly, leaving half the content undercooked and the

other overcooked. The cast iron skillet browns pancakes perfectly.

They make for a highly effective weapon too.

If you do decide to go out and buy yourself a new cast iron skillet

(recommended), it is vitally important that you season it properly before

use. The process is simple and most manufacturers will supply

instructions for use. Over time, the skillet will have to be well maintained

by repeating the seasoning process after extensive use. It is a quick

process, but one that'll ensure your skillet is in top condition. You can

buy pre-seasoned skillets, but you will still need to maintain them at a

later date or after a certain amount of use. You will know it is time to re-

season your skillet because the non-stick properties will deteriorate.

The Perfect Temperature

The perfect temperature for cooking your pancake is equally as important

as the rest of the preparations—it needs to be just right. If you have an

electric griddle, set the temperature to 375° F (185° C). If you're cooking

on a regular skillet, the best way to gauge the perfect temperature is to

sprinkle a few drops of water into the pan; if the water vaporizes

immediately, it's too hot, if it steams, it's too cool. When the droplets

sizzle and skittle across the pan, it's just right. You may need to monitor

the temperature throughout the duration of the cooking session.

Patience is a Virtue


10

I know what it’s like. The aroma fills the air, your stomach starts to

protest, your mouth begins to water . . . the temptation to chomp them up

before serving is great, and if you’re making pancakes for your family or

friends, you'll need to keep them warm.

The easiest way to do this is to stack them six a plate, place them in an

oven on a low heat, 250°F (120°C) and cover with a cloth towel. This

will prevent them from drying out but not enough to trap the moisture,

making them soggy.

Wonderful Maple Syrup

The perfect pancake simply would not be complete without maple

syrup—it’s a no brainer. Of course there are alternatives to good ol’

maple syrup like honey and the vast variety of preserves, but syrup beats

them all, hands down. In fact, in recent years, maple syrup has been

championed as the newest member of the super food family. This is what

the Daily Mail Reporter has to say about maple syrup:

Maple Syrup Joins the Ranks of Broccoli and Blueberries as

the New 'One-Stop Shop' Super Food

Blueberries, broccoli and fish rich in Omega 3 are among the best known

super foods. But now something rather sweeter can be added to the list of

healthy foods containing high levels of antioxidants that boost the

immune system.

Maple syrup is even being described by scientists in America as a ‘one-

stop shop’ for beneficial compounds.

Tests on the syrup, which is made by boiling sap from the maple tree,

found that it contains compounds which could help manage Type 2

diabetes, as well as acting as anti-cancer and anti-inflammatory agents.

Researchers identified 54 compounds, twice as many as the syrup was

previously thought to have. Five were found to be unique to maple syrup.

Several of the syrup’s polyphenol, or water-soluble, compounds inhibited

the enzymes that convert carbohydrates to sugars, raising the prospect of

a new way of managing Type 2 Diabetes.

They also found that many of the antioxidant compounds, which prevent

the oxidation and ageing of the body’s cells, aren’t found in other natural

sweeteners.

Dr Navindra Seeram, who led the research at the University of Rhode

Island, said: ‘We don’t know yet whether the new compounds contribute

to the healthy profile of maple syrup.


11

‘But we do know that the sheer quantity and variety of identified

compounds with documented health benefits qualifies maple syrup as a

champion food.

‘It is a one-stop shop for these beneficial compounds, several of which

are also found in berries, tea, red wine and flaxseed, just to name a few.’

Explaining the science behind the findings, he said: ‘We found a wide

variety of polyphenols in maple syrup. We discovered that the

polyphenols in maple syrup inhibit enzymes that are involved in the

conversion of carbohydrate to sugar.

‘In fact, in preliminary studies, maple syrup had a greater enzyme-

inhibiting effect compared to several other healthy plant foods such as

berries.’

‘By 2050, one in three people will be afflicted with Type 2 diabetes, so

finding a potential anti-diabetic compound in maple syrup is interesting

for the scientific community and the consumer.’

The findings of Dr. Seeram’s team were presented at the annual meeting

of the American Chemical Society in California.

Genevihve Biland, marketing director for the Federation of Quebec

Maple Syrup Producers, one of the sponsors of the research, said: ‘Given

its amazing potential for human health and great nutritional value, maple

syrup is a natural choice for a healthy lifestyle.’

Are Pancakes Healthy?

There are hundreds of books and countless thousands of articles written

about various foods being healthy and or unhealthy, from dairy products

to meats, right through the charts of alkaline and acidic consumables.

Depending on your personal core beliefs or to whatever dieting or health

guru you may happen to pay heed to, it is all pretty much subjective. So

without getting too technical and analytical, let's take a look at the basic

nutritional values of the good ol' pancake.

Pancakes are a good source of minerals and vitamins, such as iron and

phosphorus, and are generally rich in complex carbohydrates, which are

among some of the best sources of energy for your body.

For a 4" diameter plain pancake, you can expect around 86 calories and

3.69g fat, which is about 2% of your recommended daily intake—not too

bad for something as delicious as a pancake. The only problem with

using plain or all-purpose flour is that because of the low fiber content,

you will feel hungry before lunchtime.

However, if you use unbleached, white, whole wheat flour, because it is

higher in fiber, you will feel fuller longer and it doesn't compromise the

taste or texture of your pancake. It is also healthier with just 48 calories

and 2.12g fat—happy days!


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If you wish to further the nutritional value of your pancake, you can add

fresh fruits into the batter mix. The best way to do this is: once you've

ladled the mix into the pan, sprinkle the chopped fruit pieces on top

rather than mix it into the batter. The reason for this is that the fruit will

not come into direct contact with the cooking surface charring it. Puréed

fruits or compotes make for a great alternative to honeys or syrups.

What About Premade Mixes?

Like just about anything available to purchase, you get good quality and

poor. This is clearly evident in the taste and texture, plus you have the

usual weird ingredients—thiamin mononitriate, sodium aluminum

phosphate??? Lord, spare us! But even with the higher quality premade

mixes, the problem of over the hill flours are still going to compromise

the overall quality. You will especially notice this if you have a delicate

palate. And besides, isn't half the fun of eating the perfect pancake with

the full knowledge that you made it all from scratch? Something you can

proudly brag about to your family and friends—a legacy you can hand

down to your kids and grandkids, and take all the credit.

What I've enjoyed most, though, is meeting people who have a real interest in

food and sharing ideas with them. Good food is a global thing and I find that

there is always something new and amazing to learn—I love it!

—Jamie Oliver


13

Buttermilk Pancakes If you surf the Internet and look up ‘pancakes’ you are going to get

millions of results—literally. There are numerous methods and

techniques for you to pick and choose from but are they all really the

right way? It all depends on your personal preference and it is also really

down to you trying out different styles to find the one that suits you. But

it’s time consuming and it can be tedious, especially given the fact that

time is a precious commodity these days—we simply don’t have enough

of it.

So I am going to make this all as simple as possible to give you the best

possible result, starting off with the basic buttermilk pancake.

Remember, if you don’t have buttermilk at your disposal, then use

regular milk (preferably full cream) and add two tablespoons of lemon

juice for chemical reaction. Another great alternative to buttermilk would

be natural or plain yogurt.

1/4 cup unsalted butter, melted or vegetable oil

Have two large bowls at hand. For the dry mix, combine flour, baking

soda, sugar and salt into one bowl. In the other bowl, combine the, eggs,

buttermilk, milk, and butter. Add to the dry mix.

Lightly mix the wet and dry ingredients with a whisk to form the batter.

Ensure that the batter has a firm thickness and do not try and beat out the

lumps.

Using ladle or measuring cup, pour a 1/4 cup of batter onto a

greased/buttered and heated griddle at 375°F (185°C). Keep the ladle as

low to the surface as you can. Ensure the forming pancakes do not touch

each other, if they do, separate with a knife.

Cook for about 3 minutes until bubbles appear without collapsing in on

themselves. Using a butter knife or spatula, lift the edge of the pancake to

check for light browning and then flip. Do not pat the pancake down with

the spatula. Cook for an additional 2 minutes, or until golden brown.

If you're cooking for more than one, place pancakes onto a warmed plate

(warming the plate in the microwave is easiest) and place into to

preheated oven at 200°F (100°C). Cover with a kitchen towel to keep

moist until ready to serve.

Serve with pat of butter, preferably room temperature, and douse with

maple syrup. For presentation, use peppermint leaves and lightly sprinkle

with superfine sugar.

Pancakes with Sweet Apple Cider Syrup

There’s no need for me to describe the delight of this dish—the title says

it all. Once you sink your knife into these plump little beauties, they may

very well top your favorites list. They’re quick, simple and easy to

memorize and you’re bound to make a great impression on all who

sample them. Pumpkin pancakes are a classic autumnal meal; their rich

color and homey, comforting taste fit perfectly with the fall.

For the syrup: In a saucepan, combine the syrup ingredients and bring to

a boil over medium heat, stirring occasionally. Reduce heat and simmer

uncovered for 20 minutes until slightly thickened. Let it stand for 15

minutes before serving.



lumps.

Using ladle or measuring cup, pour a 1/4 cup measure into


low to the surface as you can. Ensure the pancakes do not touch each

other. If they do, separate with a knife.




the spatula. Cook for an additional 2 minutes until golden brown.


(warming the plate in the microwave is easiest) and place into to

preheated oven at 200°F (100°C). Cover with a kitchen towel to keep

moist until ready to serve.

Strawberries and Cream Pancakes

Strawberry pancakes are great for any time of day, even if they’re just for

a snack. The slight tartness of the strawberries contrasts perfectly with

the wholeness of the pancake and the sweetness of the maple syrup.

Have two large bowls on hand. For the dry mix, combine flour, baking

powder, baking soda, sugar and salt into large bowl. In a separate bowl,

beat the eggs, buttermilk, milk and butter. Add to the dry mix.



lumps.

Using ladle or measuring cup, pour a ¼ cup measure into


low to the surface as you can. Place a small handful of strawberries on

top of the pancakes. Ensure the pancakes do not touch each other. If they

do, separate with a knife.






(warming the plate in a microwave is easiest) and place into to preheated

oven at 200°F (100°C). Cover with a kitchen towel to keep moist.

In a small bowl, combine the whipped Greek cream cheese with orange

juice and spread over pancakes.

If you can't find whipped Greek cream cheese, you can easily make your

own. Mix together 1/2 cup softened cream cheese with 1/2 cup Greek

yogurt until smooth, and then add orange juice.

Whole Meal Pancakes with Honeyed Peach & Vanilla

Compote The healthy whole meal pancakes with peach compote are a wonderful

combination of contrasting flavors and are great for your first meal of the

day. Honeyed peach and vanilla compote is one of the best fruity imports

from southern Europe; the velvety soft texture lends itself perfectly to the

subtle sweet flavors of the vanilla and honey. This may very well become

your all-time favorite pancake.

For the compote: Place all ingredients into a saucepan and gently heat until the honey

and alcohol or water dissolves into a light syrup. Simmer gently for 10–15 minutes

until the peaches are tender and starting to break down.

For the pancakes: Have two large bowls on hand. For the dry mix,

combine flour, baking powder, baking soda, sugar and salt into large

bowl. In a separate bowl, beat the eggs, buttermilk, milk and butter or oil.

Add to the dry mix.



lumps.











oven at 200°F (100°C). Cover with a kitchen towel to keep moist until

ready to serve.

A quick note on vanilla: It is not always easy to find vanilla pods, so I

would recommend you use vanilla extract as opposed to vanilla essence,

which is synthetic vanilla flavoring and tends to be cheaper than extract.

It has a harsher chemical taste that can lessen the quality of your

compote.

Lemon Blueberry Ricotta Pancakes

Lemon, blueberry and ricotta pancakes are exquisite. If the aroma

manages to reach further than the kitchen, you'll soon discover that it'll

wake even the most habitual pillow huggers—without fail. They won't be

disappointed with the crispy, buttery and luxurious texture of their meal,

and with the zestiness of the lemon, it's a great way to start the day.

These pancakes are sweet enough to be able to skip syrup or honey and

enjoy the full flavor just as they are.



beat the eggs, buttermilk, milk, butter, ricotta lemon rind and juice. Add

to the dry.



lumps.



low to the surface as you can. Place a small handful of blueberries on top

of the pancake. Ensure following pancakes do not touch each other. If

they do, separate with a knife.








ready to serve.

Golden Cornmeal Pancakes with Citrus Syrup

Although cornmeal pancakes are typically used with a wide variety of

savory dishes, including typical breakfasts (eggs, bacon, sausage, etc.),

they're equally at home with sweet ingredients. They go particularly well

with fruit-based syrups, especially citrus; the pancake and the syrup

contrast beautifully.

On a high heat, boil lemon juice, water, sugar and lemon zest, then add

corn starch. Simmer until thickened for about 5 minutes and then remove

from heat. Serve hot or cold.

In a saucepan over high heat, bring water and butter to a boil. In a large

bowl, combine cornmeal, sugar and salt. Pour boiling water and butter

over dry ingredients and gently stir. Cover with foil or kitchen towel and

let rest for 10–15 minutes until liquid has been absorbed and cornmeal

has formed into a thick paste.

In a separate bowl, beat eggs and milk, then add flour and baking

powder. Add cornmeal paste and lightly stir to combine. Do not try to stir

out lumps.




of the pancake. Ensure the pancakes do not touch each other. If they do,

separate with a knife.








ready to serve.

Note: if you don't have cornstarch on hand, you can substitute with plain

flour by adding 3 times the quantity and boil for longer to get rid of any

flour taste. The substitute ingredient would be 1 1/2 tsp flour and boil for

10–15 minutes. Taste before serving.

Granola Pancakes with Salted Honey Sauce

Granola pancakes are thoroughly satisfying and a filling breakfast for

even the most insatiable appetites. They're rich, crunchy and with the

salted honey sauce, your senses will be rocked with a sensation that'll

exceed all of your expectations.

In a saucepan, heat the butter and honey until melted. Add salt and stir

for 1 minute. Turn heat to low until ready to serve.

Whip the cream until soft peaks are formed and serve on the side.


powder, granola, sugar and salt into large bowl. Combine the eggs,

buttermilk, milk and butter or oil. Add to the dry.



lumps.



low to the surface as you can. Place a small handful of granola on top of

the pancake. Ensure following pancakes do not touch each other. If they









ready to serve.

Blackberry Cream Cheese Pancakes

Blackberry cream cheese pancakes are totally indulgent to say the least

and are ideal for a dessert. The sweet tanginess of the filling and sauce,

coupled with a dollop of whipped cream on your fork, makes it a

luxurious after meal treat fit for a king.

For the sauce and filling, place the blackberries in a small pan with the

water and sugar. Simmer over a medium heat for 5–10 minutes until the

fruit has softened and the syrup has thickened. Let cool, but do not

refrigerate.

For the filling, in a separate bowl, whisk together cream cheese, plus 4

tablespoons of the cooled blackberry syrup.


powder, sugar and salt into large bowl. In a separate bowl, beat the eggs,

milk and butter or oil. Add to the dry mix.



lumps.



low to the surface as you can. Carefully spread a spoonful of the filling

on top of the batter. Ladle a small layer of batter on top of the filling so

that the filling is no longer visible. Ensure the pancakes do not touch

each other. If they do, separate with a knife.








ready to serve.

Hazelnut Coffee Pancakes with Orange Cloud Whipped Cream It's the coffee lover's ultimate breakfast and what better way than to serve

with cream—with a twist. Hearty and warming, you'll love these little

beauties.

Begin by pouring the orange juice into a saucepan and bring to boil until

reduced to about 1/2–3/4 cup, stirring occasionally for about 4 minutes.

Mix in peel and let cool. Whip the cream into soft peaks and add the

orange sauce. Continue to whip for 1 minute.


powder, baking soda, sugar, coffee and salt into large bowl. In a separate

bowl, beat the eggs, buttermilk and butter. Add to the dry mix.



lumps.



low to the surface as you can. Place a small handful of hazelnuts on top

of the pancakes. Ensure following pancakes do not touch each other. If

they do, separate with a knife.








ready to serve.

Blueberry Pancakes with Blueberry Sauce Blueberry pancakes are without doubt one the most popular choices for

the pancake breakfast, typically served with butter and drenched in maple

syrup—plain and simple. Instead of maple syrup, blueberry sauce is

becoming a very popular alternative to the Canadian nectar, and the great

thing about it is its simplicity. Just like the other sauces and compotes

mentioned in this book, they can be bottled and refrigerated for reuse

several days later.

In a large saucepan over medium heat, combine blueberries, water, juice

and sugar. Gently stir and bring to boil. Simmer for 10 minutes until the

blueberries have softened.

In a small bowl or cup, mix cornstarch and cold water, then add to

blueberries, taking care not to mash or crush berries. Simmer for 4–5

minutes, then gently stir until thickened. Remove from heat and stir in

almond extract and cinnamon.



beat the eggs, buttermilk, milk and butter or oil. Add to the dry mix.



lumps.




of the pancakes. Ensure the pancakes do not touch each other. If they do,

separate with a knife.







oven at 200°F (100°C). Cover with a kitchen towel to keep moist.

Pear Pancakes with Chocolate Sauce Like all of the pancakes listed in this book, this recipe is equally as

simple and just as delicious. I would urge you to experiment with the

chocolate sauce though, whatever that means to you. Dark chocolate is

just as enjoyable as white or even flavored chocolates, like orange for

instance. Experiment and get creative—it'll be worth the effort.

For the sauce, bring water to simmer in a large saucepan, (about half full)

place glass bowl on top so it’s resting on the edge of the saucepan and

wait for the chocolate to melt, stirring occasionally. Serve when ready.


powder, sugar and salt into one bowl. In a separate bowl, beat the eggs,

buttermilk, milk, and butter or oil and add to the dry mix.



lumps.



low to the surface as you can. Place a small handful of chopped pears on

top of the pancakes. Ensure the pancakes do not touch each other. If they









ready to serve.

Gluten-Free Pancakes Gluten-free pancakes can be a little tricky for the novice convert, as

alternative wheat flours aren’t as easy to bake with or in this case—cook

pancakes. When used on their own, the results can be very disappointing.

For example, almond flour pancakes will be very flimsy and can fall

apart in the griddle unless you use a lot of butter or oil to cook them but

they’d be more of a fried pancake and not quite as healthy.

Bean flours are fine for other dishes, but with pancakes, they tend to have

an overpowering flavor of their own unless you add flavorings like

vanilla extract and or coconut oils, etc.

Oat flour pancakes are not a good option for making pancake batter and

they taste great. The problem with mass-produced oat flour is that it is

often contaminated with wheat flour that can negative impact on celiac

disease sufferers. Fortunately, there are a number of up and coming,

small independent farmers who’re farming and milling certified, gluten-

free oats. This is great for those living a gluten-free life because oats are

high in fiber, protein and iron.

Have two large bowls on hand. For the dry mix, combine all the flours,

baking powder, baking soda, rice, cinnamon, nutmeg, sugar and salt into

one bowl. In a separate bowl, combine the eggs, milk and vanilla extract.

Add to the dry mix.



lumps.

Using ladle or cup, pour a 1/4 measure into greased/buttered and heated

griddle at 375°F (185°C). Keep the ladle as low to the surface as you can.

Place a small handful of chopped pears on top of the pancakes. Ensure

the pancakes do not touch each other. If they do, separate with a knife.








ready to serve.


25

Pancakes for Diabetics If you're a diabetic yourself, you're no doubt very well informed about

what you can and can't eat. This section is specifically aimed at those

who're unfamiliar with diabetes and wish to prepare a meal for a friend or

family member who has diabetes.

The majority of breakfasts can be a big no-no for diabetics—a minefield,

to say the least. Typically breakfasts, particularly the American

breakfasts, are loaded with sugars and carbohydrates which will wreak

havoc with diabetics. Obviously, they should be avoided at all costs. This

is especially so with the American-style pancake, which contains the

above dangers.

There is a way to prepare pancakes that are perfectly safe for diabetics

and are equally as enjoyable to those who are used to the typical pancake

recipe.

If you intend to top your pancakes with syrup, as mentioned earlier in

this book, maple syrup actually has health benefits. This has also been

confirmed by the University of Rhode Island. Syrup produced in the

Northeast US and Canada were found to contain anti-oxidant and anti-

inflammatory properties which have been proven to fight cancer,

diabetes and bacterial illnesses.

The good news for diabetic sufferers is that one of the compounds found

in maple syrup called polyphenols, might even control blood sugar

levels.

Navindra Seeram, an assistant professor of pharmacognosy, (the study of

medicines derived from natural sources) realizes how strange it is that

maple syrup could benefit diabetes sufferers. "Not all sweeteners are

created equal," he said.

I say, and I'm sure you'll agree, everything in moderation. Even if you're

not diabetic, you always be well within safety limits, so long as you don't

overindulge.

The following is one of the best-liked pancake recipes for diabetics. It is

the basic pancake for which you can add your favorite toppings and or

supplements.

Try and avoid artificial sweeteners! There has been plenty of bad press

about the use of artificial sweeteners; again, I would suggest you spend a

little time looking into the matter yourself as it may do more harm than

good. Metabolic syndrome, hypertension and cardiovascular disease have

been connected to the regular consumption of artificial sweeteners.

Ironically, they're also linked to type 2 diabetes, the very condition it's

supposed to help prevent.


26

Have two large bowls on hand. For the dry mix, combine the flours,

brown sugar and salt into one bowl. In a separate bowl, beat the eggs,

milk, and vegetable oil. Add to the dry mix.



lumps.











oven—200°F (100°C). Cover with a kitchen towel to keep moist until

ready to serve.

Pancakes for Babies One of the great things about babies, unlike us grownups, is that they

invariably get exactly what they want and it's easy enough to tell. If they

don't like something, they spit it out. Their expression is priceless if they

do like it and if they want more, you'd better be sure you've got it. The

quantity in my next recipe will be more than enough to satisfy your

demanding mini-diner and if it's too much, well, I'm pretty certain you'll

find a way to dispose of the surplus.

The following recipe is a simple but delicious light and fluffy buttermilk

pancake; but first, let's look at making a healthy purée to complement

your treat. We'll use apples as the main sauce, but it can also be an

excellent foundation for combining other fruits and vegetables that will

be sure to delight your baby.

First, select a good apple, preferably sweet organic of small to medium

size (about 5 ounces of purée). Wash the apple in warm water or, if you

want to be certain it is free of bacteria, then use three parts water to one

part white vinegar. Rinse under cold running water, dry and peel. Core

and chop the apple into small chunks.

In a small saucepan, bring a cup of water to boil and put apples in.

Simmer for about 10 minutes until the apples are soft. You don't want to

overcook, destroying the fruit's nutrients. Drain water and use cold water

to halt the cooking process.

Place apple chunks into a food processor and blend until apples are soft.

Add a little water if you think it needs thinning. To reheat, simply place

back into saucepan.

You can use the exact same process with just about any other fruit to

make the same healthy and delicious toppings. Always try to use organic

fruits; they are far safer for a developing immune system. If you're using

fruits that are slightly tart, like raspberries for instance, simply add a little

sugar or better still, raw honey when boiling.

You can also use your apple base to combine other fruits like peaches or

red berries. There are certain vegetables that will combine very well with

your apple purée; in particular, butternut squash, carrots and pumpkin.

Get creative, mix and match, find out what your baby likes the most—

after all, they're the boss, right?

Caution: I would strongly advise you to consult your pediatrician before

introducing any new foods to your child, especially if he or she has any

food allergies. Vegetables are also higher in nitrates than other foods,

which may have a negative effect, so just be on the safe side.


28

If you have a surplus of purée, simply store in an airtight container and

refrigerate. It should be okay for 3–4 days. Freezing is fine for up to 3

months. If you freeze in ice cube trays, you can thaw one helping at a

time. To defrost, simply leave in refrigerator overnight.

Have two large bowls on hand. For the dry mix, combine the flour,

baking powder, sugar and salt into one bowl. In a separate bowl, combine

eggs, buttermilk or plain yogurt, milk, and oil. Add to the dry.



lumps.










warming the plate in a (microwave is easiest) and place into to preheated


ready to serve.

High Protein Pancakes Anyone who is serious about building lean muscle mass is always

looking for meals that provide high-quality protein. If you haven't

skipped this page, you're probably one of these people or know someone

who is. Well, I have some great news, because the recipe I'm about to

reveal will give the eater an impressive 5.25g protein per pancake,

which, if you have a four stack meal, that's 21g high quality protein with

minimal carbohydrates too.

Of course you can substitute flours with whey proteins or other protein

supplements, but the fact is, they just don't hold together in the pan and

they simply don't taste right. In fact, they taste downright lousy—that's

putting it mildly.

The following recipe has been tried and tested to give you the best

quality, high protein pancake which you'll be proud to share with anyone

at your local gym.

Have two large bowls on hand. For the dry mix, combine flour, flax

seed, baking powder, sugar and salt into one bowl. In a separate

bowl, combine the eggs, milk, and butter. Add to the dry mix.



lumps.












ready to serve.

Pancakes for Weight Watchers

Just like bodybuilders endeavoring to select high quality proteins in their

foods, dieters or health conscious folk look for low fat, low carb

meals . . . well, most of the time that is. The good news is pancakes, if

made with the correct ingredients, be a delicious option for a meal and

enjoyed without an ounce of guilt.

As you may well know, there are numerous healthy pancake recipes out

there, most of which are delicious. The variety of recipes is vast but for

this recipe, I am going to show you how to make a pancake which not

only is out of this world but it is also very versatile. You can add a wide

variety of low sugar, low carb toppings that will complement your

pancake to give you a perfect result.

You can make a healthy fruit sauce by using maple syrup, which has

49% less carbs, 49% less calories and 47% less sugar compared to other

conventional sweeteners. In the following recipe, I will show you how to

make a sauce which is generic—you can incorporate just about any fruit

into this recipe with the same great results.

You can try a multitude of fruit combinations—get creative. For

example: blueberry and strawberry for a seasonal compote, or how about

apple and raspberry? Depending on the fruits you decide to use, you can

add fruit extracts as well. For example, add a teaspoon of lime extract

and a teaspoon of vanilla extract to the above combinations and the result

is nothing short of amazing.

Tip: Depending on the type of fruits you select for your sauce, you can

use raw honey instead of syrup. For example: Honeyed peach and vanilla

compote—out of this world.

As an example, I will show you how to make a mouthwatering apple and

pear sauce.


31

In a medium saucepan, combine all the sauce ingredients and bring to

boil on a medium heat for about five minutes until the fruit has softened

slightly. Turn to low heat for an additional 10 minutes, then let cool

before serving.

For the pancakes: Have two large bowls on hand. For the dry mix,

combine whole wheat flour, baking powder, baking soda and salt into

one bowl. In a separate bowl, beat the eggs, milk, plain yogurt or

buttermilk, maple syrup and vegetable oil. Add to the dry mix.



lumps.








the spatula. Cook for a further 2 minutes until golden brown.



oven—200°F (100°C). Cover with a kitchen towel to keep moist until

ready to serve.


32

Pancakes for Campers I'll be perfectly honest with you folks, I'm not a camper, nor a

backpacker, and although I love the outdoors, my cooking is strictly

bound to the kitchen, except of course, for the occasional barbecue for

the outdoor-inclined. The easiest solution is making a premixed solution

by preparing the dry mix and then simply adding milk when ready to

cook.

So, after several grimaces in the kitchen, trying batters with self-rising

flour, with and without eggs, with water, without baking powders, etc., I

came up with a recipe that is as tasty as it is simple to prepare, assuming

that you have minimum cooking utensils when backpacking or camping.

Before your trip, whisk eggs until well mixed, add to milk and vegetable

oil and pour into a sealed container (ideally a flask) to keep fresh.

In a separate, sealable container, mix flour, baking soda, baking powder,

sugar and salt.

Once greased/buttered griddle is up to temperature (use previously

instructed water sizzle technique if unsure), combine the wet with the dry

ingredients and lightly mix. Ensure that the batter has a firm thickness

and do not try and beat out the lumps.





Add whatever toppings you have at hand, including (if you’re lucky

enough) any edible wild berries you may happen to find on your travels.


33

Pancakes are one of those simple, melancholic and wonderful treats that

will be around for as long as mankind are still around – of this I have no

doubt. A dish so versatile one could hardly ever get bored with.

I don't like food that's too carefully arranged; it makes me think that the chef is

spending too much time arranging and not enough time cooking. If I wanted a

picture I'd buy a painting.

—Andy Rooney

http://www.brainyquote.com/quotes/quotes/a/andyrooney102125.html




34

Crêpes - A Brief History Crêpes: the delicious French classic. For those of you who are less than

familiar with the equally wonderful, yet simple dessert or savory dish,

the ingredients and method for cooking are very similar to the American

pancake. The notable difference is the flatness (origin of the expression

"flat as a pancake") and diameter. Typically a crêpe is around 6” to 10",

or the diameter of the pan you're using, depending on personal

preferences—more on that later.

Crêpes originated in Brittany, in the northwestern region of France,

which lies between the English channel to the north and the Bay of

Biscay to the south. Crêpes were originally called galettes which

translated simply means "flat cakes" and were made from buckwheat,

which was introduced from the west in the 12th century. Buckwheat was

easy to grow on the arid and rocky moors and was better known as black

wheat due to the dark specs that are found in it.

Up until the 20th century, white wheat flour was very expensive to buy,

costing as much as meats, honey and sugar. It was generally reserved for

royalty, aristocracy and the wealthy, so buckwheat was the only available

option for the general public. Unbeknown to folks in those days,

however, buckwheat had a nutritional advantage to white wheat in that it

is an excellent source of easily digestible protein and contains all the

essential amino acids. It is also gluten free.

It is an old tradition in France to eat crêpes on February 2, on their day of

festivities called Fête de la Chandeleur meaning feast of candlemas,

which, similar to Shrove Tuesday, is a religious event—a feast to

commemorate the purification of the Virgin Mary and the presentation of

the infant Jesus.

For a bit of fun, fortune telling was also a part of the festivities. While

making the crêpes, the person cooking would hold a coin in their writing

hand while flipping the crêpe into the air. If you managed to catch the

crêpe in the pan, it would bring luck and prosperity to your family for the

year. You've gotta smile at superstition, I guess.

Crêpes are also very popular in other parts of Europe. They're known by

different names and are made with slightly different ingredients and

fillings. The Italian crepselle, Hungarian palacsintas, Jewish blintzers,

Scandinavian plattars, Russian blini and Greek kreps. The rest of Europe


35

has less of a tradition for eating the variant on the crêpe, but they are

equally as loved.

Crêpes are simpler to make than the pancake, but most folks have the

preconceived idea that crêpes are a sophisticated French specialty—this

is not the case. There is an equal amount of practice required to get the

heating, timing and batter’s consistency right, but I assure you, it is well

worth the effort. After reading this section of the book, you will be an

expert, your creative side will be brimming with ideas of how to concoct

your own unique twist to wow all those fortunate enough to sample them.

What You Need

It's quite straight forward; three ingredients are all that is needed: eggs,

flour and milk to make a batter with a consistency the same as heavy

cream. The reason being, you need to cover the entire slightly buttered or

oiled surface of the pan to produce the delicious wafer thin and slightly

crisp crêpe. You may need to tilt the pan to distribute the batter evenly.

The only cooking utensils you will need are a French crêpe maker or a

steel skillet, but a good old non-stick frying pan will be just as good,

provided the batter does not reach the corners of the pan. You will also

need an offset spatula (angled) for flipping—voila, ce est très simple!

The Idea

Although buckwheat is typically used for savory crêpes, (crêpes salées)

using fillings like cheese, asparagus, spinach, ham, and various other

meat products, wheat flour is used for sweet crêpes (crêpes sucrées). In

the following recipes, you will learn how to make both savory and sweet

crêpes.

Unlike pancake batter, the gluten in crêpe batter needs to develop; it

needs to be tougher due to the thinness of the spread. The way we do this

is by combining the wet ingredients with the dry and blending them all in

a food processor for 30 seconds to a minute. If you don’t have a food

processor, a wire whisk will be fine.

One of the wonderful things about crepes is that they are as versatile as

far as your imagination stretches. You can put just about anything you

can think of as a filler, from Nutella to cheeses. You can even combine

sweet and savory; the possibilities are endless.

Lemon & Sugar Crêpes Nice and easy, tasty and positively addictive. Lemon and sugar crêpes as

great a dessert as they are a great breakfast. I would strongly advise you

brush your teeth after rather than before; otherwise, the lemon will bite

you hard.

Combine the milk, eggs, butter, salt, sugar and flour into a blender and

blend at full speed for 30 seconds to 1 minute until batter is smooth. If

you don't have a blender, add all the dry ingredients into a large bowl and

stir with wire whisk or electric mixer, and begin to add milk gradually

until smooth.

Cover and chill for 30 minutes to 1 hour or leave overnight.

Heat crêpe pan or non-stick frying pan, ideally 8" (20cm diameter), on

medium heat and grease with vegetable oil or butter. Ladle 2–3

tablespoons of batter into the center of pan and tilt until batter reaches

sides. For best results, a crêpe swizzle stick should be used to evenly

spread out the batter.

Cook for 1 minute until slightly browned and then flip; you can use an

offset spatula to do this. Cook for an additional 30 seconds on other side

until slightly browned.

Remove from pan and repeat the process as required, stacking the cooked

crêpes. You can eat crêpes cold, reheat or keep warm on low heat in the

oven and cover with kitchen towel to keep moist until ready to serve.

Squeeze lemon over the crêpes, sprinkle with sugar, fold and serve.

Strawberry & Cream Cheese Crêpes Just one of those dishes you can eat any time of the day. They're easy to

prepare and will be sure to impress even the most critical of food

aficionados.

For the sauce, coarsely chop strawberries. Add lemon juice and sugar.

Toss lightly. When ready to serve, spoon 2 tablespoons filling into each

crepe and roll. Arrange crepes seam side down on plate. Serve

immediately with fresh fruit sauce.

For the filling, place cream cheese, cottage cheese and sugar in mixer.

Blend until smooth. Set aside.

Combine the milk, eggs, butter, salt, sugar and flour into a blender and

blend at full speed for 30 seconds to 1 minute until batter is smooth. If

you don't have a blender, add all the dry ingredients into a large bowl and

stir with wire whisk, or electric mixer, and begin to add milk gradually

until smooth.













Ricotta Filled Crêpes with Raspberry Sauce This delicately balanced combination of the richness of the ricotta with

the sharpness of the raspberries will no doubt be another classic dessert

dish to add to your favorites.

For the crêpes, combine the milk, eggs, butter, salt, sugar and flour into a

blender and blend at full speed for 30 seconds to 1 minute until batter is

smooth. If you don't have a blender, add all the dry ingredients into a

large bowl and stir with wire whisk or electric mixer, and begin to add

milk gradually until smooth.













For the sauce: in a medium saucepan, heat water and add 3 cups

raspberries and sugar. Simmer until raspberries have softened. Remove

from heat and press through strainer using a tablespoon. Set aside until

ready to use.

For the filling: in a medium bowl, mix ricotta with fork until smooth and

light then add confectioners’ sugar.

Lay individual crêpes on a flat surface and spread 2 tablespoons of

ricotta across the center. Add a small handful of remaining raspberries

and fold. Top with sauce and serve.

Passion Fruit Soufflé Crêpes

Ever hear of The Claude Troisgros Restaurant in Reo De Janeiro? Don’t

worry if you haven’t, but for what it’s worth, Claude Troisgros comes

from a highly prestigious restaurateur family in France, famed for

winning the highly-acclaimed Michelin three star award (the highest). To

make a long story short, Claude, among other achievements, is well

known for his Passion Fruit Soufflé Crêpes, an original idea for

combining the classic soufflé with the equally classic crêpe. This dessert

dish has wowed and impressed thousands of folks the world over. It is a

simple, yet elegant, dessert dish that may very well become one of your

all-time favorites—lucky you!

For the pastry cream: in a medium pan, bring milk to boil and add vanilla

extract.

While milk is boiling, in a medium bowl, mix yolks, sugar and

cornstarch. Gradually pour boiled milk and vanilla extract into yolk

mixture, whisking until smooth. Pour mixture back into saucepan and

boil again, stirring constantly with a whisk. Boil for 2–3 minutes until

thickened. Remove from heat and transfer back to bowl and let chill.

For the sauce: in a small saucepan, pour water and add sugar. Gradually

heat up until water is an amber color. Mix in passion fruit puree and cook

for 2 minutes. Before serving, add butter and then scoop out fresh

passion fruit pulp and seeds, squeeze through a strainer, stir into sauce

and keep warm.

For crêpes soufflé: preheat oven to 375°F (190°C)

In a saucepan, bring milk to boil and add butter. Using an electric mixing

bowl (this can also be done manually), beat egg yolks and add the 6

tablespoons of sugar. Set on high speed for 30 seconds. Add flour and

continue to beat for an additional 2 minutes until creamy. Gradually pour

boiling milk and stir until blended.

In a separate bowl, beat egg whites until thoroughly thickened, gradually

add remaining 6 tablespoons of sugar, beating until stiff peaks are

formed.

Gently fold egg whites into yolk mixture.


40

Butter and warm 10–12” (25–30cm) sauté pan (or oven proof) over

medium heat. Ladle 1 cup batter into pan and cook for 10–20 seconds,

then transfer to the preheated oven for 3 minutes until puffed and set.

Place sheet of wax paper on baking tray. Carefully slide the crêpe onto

the wax paper with browned side facing down. While still hot, place 1–2

tablespoons of pastry cream in center of crêpe and fold in half.

When ready to serve, reheat crêpes in oven for about five minutes. Pour

some passion fruit sauce on and around the crêpes.

Apple & Cinnamon Crêpes with Mascarpone

An apple a day . . . served with sultanas (similar to a raisin but made with a

different type of grape), a sprinkle of cinnamon and a liberal dollop of

Italian mascarpone cheese. How much closer to heaven can you get without

actually dying is the question. Yet another simple but classy dish to amaze,

impress and totally indulge.

For the apple compote: combine apples, sultanas, sugar and water in saucepan and

simmer on medium heat for 15–20 minutes until apples are softened. Remove from

heat and let cool.

Combine the milk, eggs, butter, salt, sugar and flour into a blender and blend at full

speed for 30 seconds to 1 minute until batter is smooth. If you don't have a blender,

add all the dry ingredients into a large bowl and stir with wire whisk or electric mixer,

and begin to add milk gradually until smooth.


Heat crêpe pan or non-stick frying pan, ideally 8" (20cm diameter), on medium heat

and grease with vegetable oil or butter. Ladle 2–3 tablespoons of batter into the center

of pan and tilt until batter reaches sides. For best results, a crêpe swizzle stick should

be used to evenly spread out the batter.

Cook for 1 minute until slightly browned and then flip; you can use an offset spatula

to do this. Cook for a further 30 seconds on other side until slightly browned.

Remove from pan and repeat the process as required, stacking the cooked crêpes. You

can eat crêpes cold, reheat or keep warm on low heat in the oven and cover with

kitchen towel to keep moist until ready to serve.

Lay individual crêpes on flat surface and spread 1 tablespoon of mascarpone across

the center and add 1 or 2 spoonfuls of apple compote and fold. Pour over 1–2

teaspoons of compote sauce, sprinkle with cinnamon powder and serve.

Crêpes Suzette Crêpes Suzette is probably the most famous crêpe dish in the world. In a

restaurant, a “crêpe suzette” is often prepared in a chafing dish in full

view of the guests. They are served hot with a sauce of sugar, orange

juice, and liqueur (usually Grand Marnier). Brandy is poured over the

crepes and then lit.


42

It all began at a restaurant called the Café de Paris in Mote Carlo back in

1895, when a young assistant waiter called Henri Carpentier was serving

a party of gentlemen and a lady. One of the party members happened to

be Prince Edward of Wales, future king of England, who was a regular

patron at the time. One of the dishes being served was crêpes, which was

prepared and ready to serve when they accidently caught fire, thus

flambéing the sauce and serendipitously creating a brand new taste

sensation. Carpentier, who went on to become a world-renowned chef

had this to say in his memoirs:

“It was quite by accident as I worked in front of a chafing

dish that the cordials caught fire. I thought I was ruined. The

Prince and his friends were waiting. How could I begin all over?

I tasted it. It was, I thought, the most delicious melody of sweet

flavors I had ever tasted. I still think so. That accident of the

flame was precisely what was needed to bring all those various

instruments into one harmony of taste. The Prince ate the

pancakes with a fork; but he used a spoon to capture the

remaining syrup.”

“He asked me the name of that which he had eaten with so

much relish. I told him it was to be called “Crêpes Princess.” He

recognized that the pancake controlled the gender and that this

was a compliment designed for him; but he protested with mock

ferocity that there was a lady present. She was alert and rose to

her feet and holding her little shirt wide with her hands she made

him a curtsey. ‘Will you,’ said His Majesty, ‘change Crêpes

Princess to Crêpes Suzette?’ Thus was born and baptized this

confection, one taste of which, I really believe, would reform a

cannibal into a civilized gentleman. The next day I received a

present from the Prince, a jeweled ring, a panama hat and a

cane.”

And so, dear reader, yet another dish fit for royalty is about to be

presented to you, but please, do take care when flambéing.

Here are some of the precautions you should bear in mind if you want to

flambé like a pro:

Avoid long fluttery sleeves

If you have long hair, make sure it’s tied back

Use a long matchstick or gas stove lighter to ignite the liqueur

Keep a pan lid on hand to smother flame just in case


43

Combine the milk, eggs, butter, salt, sugar, cinnamon, vanilla extract and

flour into a blender and blend at full speed for 30 seconds to 1 minute

until batter is smooth. If you don't have a blender, add all the dry

ingredients into a large bowl and stir with wire whisk, or electric mixer,

and begin to add milk gradually until smooth.








offset spatula to do this. Cook for a further 30 seconds on other side until

slightly browned.


crêpes. Fold crêpes in half and then into a quarter until ready to add to

sauce. If you prefer, you can keep the crêpes warm in the oven on a low

heat. Cover with a towel to keep moist until ready to serve.

For the sauce: Over medium heat, put sugar and butter in a large

saucepan and melt until sugar is caramelized. Add orange and lemon zest

plus juice. Add the folded crêpes and cook for 1 minute. Add the Grand

Marnier. If the Marnier doesn't ignite spontaneously, use a lighter or long

match to flambé. Use precautions as listed above.

Let the flame die out and serve immediately.

Take a bow for the round of applause

Silver Beet & Ricotta Crêpes with Tomato Sauce

The savory crêpe is equally as popular as the sweet and also as versatile,

but savory crêpes, also known as galettes, are typically made from

buckwheat flour. This is good news for gluten intolerant people as

buckwheat is gluten free.

Combine the milk, eggs, butter, salt and flour into a blender and blend at

full speed for 30 seconds to 1 minute until batter is smooth. If you don't

have a blender, add all the dry ingredients into a large bowl and stir with

wire whisk or electric mixer, and begin to add milk gradually until

smooth.


Preheat oven to 350°F (180°C).


44








slightly browned.




On a low heat put Swiss chard (sliver beet) into a large saucepan (ensure

sliver beet is dripping wet) and cook for 2 minutes or until wilted.

Remove from heat and let cool. Squeeze excess water from beets and

then finely chop. Place in large bowl.

Over a medium heat, place pine nuts into a nonstick saucepan for 2

minutes, stirring constantly. Transfer to sliver beet bowl in the same

saucepan, add 2 tablespoons olive oil, add pancetta and onions. Stir for 5

minutes until onions are softened and pancetta has browned. Transfer to

silver beet mix bowl.

Finally, fold ricotta to the beet mix until combined. Season with salt and

black pepper.

Lay individual crêpes on a flat surface. Divide filling into equal portions

and spoon out mixture across center of crêpes and roll. Roll up firmly to

enclose filling. Repeat process with remaining crêpes and then place side

by side in a baking dish. Spoon the tomato sauce over the crepes,

sprinkle with mozzarella and bake for 20 minutes.

Crab and Shrimp Crêpes With Mornay Sauce

A taste of the ocean wrapped in a steaming, warm crêpe is about as good

as it gets. The cheesy mornay sauce is the perfect accompaniment,

bringing out the delicate flavors of the crab and shrimp.





smooth.









slightly browned.


crêpes. You can eat crêpes cold, reheat or keep warm on low heat in oven

and cover with kitchen towel to keep moist until ready to serve.


For the sauce: In a medium saucepan, melt butter over a medium to high

heat, add flour and stir constantly until the mix (roux) has a thick paste-

like consistency. Do not allow roux to brown. Gradually add the warmed

milk and whisk for 2–3 minutes or until sauce has thickened. Allow to

simmer and then add cheese until melted down. If sauce is too thick, add

a little milk. Add more cheese for taste.

For crab and shrimp mixture: Butter a large baking dish and set aside.

In a medium saucepan, melt butter and add onions and mushrooms—

cook until softened.

Add shrimp and crab meat and stir well. Add 3/4 Mornay sauce and cook

for 2–3 minutes.

Lay individual crêpes on a flat surface. Divide seafood filling into equal

portions and spoon out mixture across center of crêpes and roll. Roll up

firmly to enclose filling.


46

Repeat process with remaining crêpes and place in a baking dish. Pour

over remaining Mornay sauce and bake for 20 minutes.

Crêpes with Spinach, Bacon & Hollandaise Sauce Crêpes with Spinach, Bacon and Hollandaise Sauce is stunning

combination of flavors and textures. These savory crêpes are among the

best there is and they make for a perfect breakfast or brunch. They can be

used as a starter for your main course too.





smooth.









slightly browned.





For the filling: In a nonstick frying pan, sauté mushrooms and onions in

butter over a medium heat—add a drop of vegetable oil to prevent the

butter from burning. Add crispy bacon, spinach, parmesan, feta and

cream. Cook for 1 minute, then remove from heat and set aside.

Lay individual crêpes on a flat surface. Divide spinach and bacon filling

into equal portions and spoon out mixture across center of crêpes and

roll. Roll up firmly to enclose filling and place on baking dish. Bake in

oven for 15 minutes.

Beef Stroganoff Crêpes with Dijon Cream

Tender strips of succulent beef with a creamy Dijon sauce will make a

meal fit for a king. It is simplicity and class on a plate.





smooth.









slightly browned.





For the Dijon cream: In a small bowl, mix the sour cream, mustard,

chives, lemon juice, lemon zest and salt. Mix well until combined.

For the beef Stroganoff: Season steak strips with half of sea salt and

black pepper and place in a large nonstick skillet. Heat 2 tablespoons

olive oil on medium to high heat. Add steak strips and cook, stirring

occasionally for 3–4 minutes until browned and cooked through.

Transfer steak strips to a plate.

Heat remaining oil in the same skillet over medium to high heat and add

mushrooms plus remaining salt and pepper. Cook for 1–2 minutes until

mushrooms soften. Add shallot and garlic. Cook, stirring occasionally for

2–3 minutes until shallot has softened and mushrooms have browned.

Stir in beef stock and bring to a boil. Cook for 5–6 minutes until mixture

has reduced by half.

Stir in steak strips and cook for 1 minute until heated through. Remove

from heat and stir in Dijon mustard and sour cream. Set aside.


49

Lay individual crêpes on a flat surface and spoon in beef stroganoff

filling into equal portions across center of crêpes. Roll up firmly to

enclose filling and place on baking dish. Bake in oven for 10 minutes.

Remove from oven and pour Dijon cream over the crêpes and serve

immediately.


50

Since their serendipitous discovery, crêpes have and always will be

associated with the classy French dish that will always encourage your

creative side to make a virtually unlimited combination of fillings for

you to treasure with friends and family or to simply indulge in on your

own.

I feel an important part of beauty is not only what you do on the outside but also

what you put into the inside. Good fresh food with many vegetables along with

love and caring for others. I spend way more time serving others than I do on my

beauty routine daily.

—Kim Alexis

http://www.brainyquote.com/quotes/quotes/k/kimalexis558584.html





51

The Wonderful Waffle Humble Beginnings

Like the pancake, the waffle is equally as well known and as much loved

in most countries around the world. Although there are slight variations,

the waffle may be the undisputed champion as the favorite breakfast

meal.

The waffle's origins span over thousands of years and would have been

similar if not the same as the pancake—it would be fair to refer to them

as hotcakes dating right back to the Neolithic era, circa 600 B.C. to 2000

B.C. There is evidence to suggest that they were originally made from

ground cereal pulps and mixed with whatever wet ingredients they had at

their disposal at the time. They would've simply been cooked on heated

rocks or stones. It's unlikely our ancestors had all the wonderful

ingredients we have today to make the cake as delicious as it is, like salt,

sugar, etc.

It was only in the Iron Age, circa 1200 B.C. to 550 B.C. that man was

most likely to forge iron plates and griddles to form the basis for the first

waffle irons, which would only appear many hundreds of years later.

There is plenty of evidence to suggest that the ancient Greeks, circa1100

B.C. to 146 B.C. were cooking the same flat cakes known as obleios or

wafers between two hot plates to produce savory cakes using cheeses and

herbs—sounds good already.

As our forefathers steadily progressed through to the 13th century, the

waffle as we know it today was finally established when some creative

iron worker came up with the bright idea of fabricating two forged plates

with a honeycomb patterned surface. In fact, the word gaufre, from the

original French word wafla simply means "a piece of honeybee hive."

In the 16th century, the waffle was eaten by folks from all walks of life;

the only difference being the quality. During bread shortages, the poor or

working class who couldn't afford luxury ingredients like milk, eggs and

honey were forced to make them out of stale flour and unclean water. I

can only imagine how lousy that must've tasted. The wealthy still

enjoyed a fresh, light, sweet and delicious waffle whenever they pleased.

It was only in 1620 that the more refined Dutch waffles made their way

over to America and in 1735, the waffle had the honor of receiving the

second "f" in the word to give it the correct spelling: "waffle."

We credit Thomas Jefferson who, in 1789, made the waffle the hit it is

today. At the start of the French revolution, Mr. Jefferson returned to


52

America, having just completed his second term as ambassador. Among

his possessions was a pasta making machine and a long handled waffle

iron. Not long after that, the waffle trend began and folks of all classes

began hosting waffle parties, where guests could enjoy both sweet

(usually with molasses or syrup) or savory waffles, served under a ladle

of kidney stew. No doubt this is what started the classic southern favorite

of chicken and waffles.

Today, the waffle is still considered to be one of life’s greatest

indulgences; with its glistening, crunchy caramelized surface and soft

buttery taste, it is a treat to behold. Sadly, the waffle is not to be abused

in terms of eating them frequently because as per usual, like with most

delicious tasting things in life, they aren’t always that good for you. But

we’ll try and forget about that for the remainder of this book.

Unfortunately, the traditional waffle isn’t that easy to find anymore.

Even the street restaurants and vendors in Belgium have deviated from

the original ingredients over the decades, like using regular sugars, for

example. The vast majority of recipes found in books or online recipe

books are less than adequate, suggesting the overuse of yeasts or using

ingredients that produce a pancake-like batter. The absence of pearl sugar

(which gives the waffle its distinctive caramel taste and texture) has

become accepted. That’s not to say that these recipes are bad; in fact, the

waffles taste just fine, but I am a traditionalist and I like to keep to the

old-fashioned way.

Making a genuine Belgian waffle takes a little more patience. The

process can be tricky due to selecting the correct temperatures and

getting the timing right to ensure that the sugar isn’t burned or underdone

but the caramelizing it just right.

Pearl sugar is the key ingredient to use here, but most folks don’t have it

at hand and most stores do not stock it, but fear not. All you need to do is

get sugar cubes and break them down. The easiest way to do this is place

a handful of sugar cubes in a plastic bag or even a kitchen towel will do

and then crush them using a rolling pin or metal ladle. You want to break

them down to about 1/4" (6mm) size chunks before mixing them in with

the dough.

The reason granulated sugar should be avoided is because it melts too

quickly, whereas the larger chunks are slower to melt, thus enabling the

waffle to caramelize, making the perfect, traditional, Belgium waffle.

Of course there is a faster and simpler way to make batter for your

waffles and in the following recipe, I will show you how to make what I

call "the express waffle." They're every bit as good when you consider

they take far less time to prepare. So, if you're one of those folks who

regard time as a valuable commodity, this recipe will be the next best

thing to the bona fide Belgian waffle. Simply use the express recipe in

place of the recommended method and you'll still get a delicious result.


53

Note: The quantities in the following recipes will vary depending on the

size of your waffle iron. For waffle irons without a temperature setting,

you will have to experiment with your timing. Generally it will be

between 2–3 minutes.

Express Waffle Recipe A waffle, plain and simple on its own is enough to fill any room with an

aroma that promises an expectation that is very difficult to beat. The

crunchy texture of the golden-brown is an experience that you’re

unlikely to get bored with.

Have two medium bowls on hand. For the dry mix, combine the flour,

sugar, baking powder and salt into one bowl.

In a separate bowl, beat the milk, eggs, butter and vanilla extract until

combined.

Make a well in the dry mix and add the wet ingredients into the well.

Mix with a spoon until a thick dough is formed.

Spray preheated waffle iron with non-stick cooking spray.

Using an ice cream scoop or 2 tablespoons, scoop a portion of dough

onto the waffle iron and cook for 3–5 minutes. Gently open the iron and

remove waffle with a fork.

Waffles with Orange Vanilla Cream

The combination between the sweet waffle and the citrusy tang of the

orange vanilla cream will guarantee to impress anyone fortunate enough

to dine with you.

For the cream: mix the yogurt, cream, sugar and orange zest into a bowl

until cream thickens.

In a small bowl, pour in the lukewarm milk. Stir in the yeast, sugar, salt

and vanilla extract. Mix lightly until combined, then let yeast rest for 15

minutes.

In a large mixing bowl, add flour. Make a well in the middle, pour the

yeast mixture into the well and stir until a thick paste is formed. Add 1

egg and knead thoroughly. Add the second egg and continue to knead.

Add the final egg, plus 2 tbsp of butter. Mix in the butter until

incorporated and add rest of butter at equal intervals; continue to knead

until complete.

If the dough is too wet after kneading, add more flour, 1 tablespoon at a

time, until a soft but sticky dough forms.

Let the dough settle, 1 1/2–2 hours until it has doubled in size. The

mixture can be prepared the day before and left to settle in the fridge.

Spray preheated waffle iron with non-stick cooking spray. Remember,

sugar begins to burn at temps above 350°F (180°C).



remove waffle with a fork—remember, the caramelized sugar will be

very hot and cools much slower than the waffle.

Scoop cream onto waffles and serve.

Waffles with Pistachio Ice Cream

Nothing in the world tops a waffle quite as beautifully as ice cream –

combine that with the delicate taste and crunchiness of pistachios and

you have a guaranteed winner.



minutes.




Add the final egg plus 2 tbsp of butter. Mix in the butter until


until complete.











For the ice cream: Finely grind 1 cup pistachios and 1/4 cup sugar in

processor. In a heavy, large saucepan, combine milk and ground

pistachio mixture; bring to a boil. Remove from heat. Mix in almond

extract.

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl.

Gradually whisk in hot milk mixture until it becomes a custard. Return

custard to saucepan. Cook over low heat until custard thickens, stirring

constantly, about 10 minutes (do not boil). Strain into large bowl. Chill

until cold; about 2 hours.

Stir 1 cup whipping cream and chopped pistachios into custard. Process

mixture in ice cream maker according to manufacturer's instructions.

Transfer to container and freeze. (Ice cream can be prepared 3 days

ahead). Serve ice cream with waffles.


57


58

Chocolate Waffles with Peanut Butter Sauce

I you’ve ever experienced the delights of Nutella covered toast and

thought it was great then you’re in for a treat because chocolate waffles

with peanut butter sauce is the king of indulgence.

For the sauce: Combine the yogurt, peanut butter and maple syrup in a

small bowl and mix together with a spoon until the peanut butter is

incorporated fully.

Add the milk 1 tablespoon at a time and stir again until the sauce thins

out to your desired consistency.

In a separate small bowl, pour in the lukewarm milk, Stir in the yeast,

sugar, salt and vanilla extract. Mix lightly until combined, then let yeast

rest for 15 minutes.

In a large mixing bowl, combine flour and cocoa powder. Make a well in

the middle, pour the yeast mixture and stir until a thick paste is formed.

Add 1 egg and knead thoroughly. Add the second egg and continue to

knead. Add the final egg plus 2 tbsp of butter. Mix in the butter until


until complete.











Pour sauce over waffles and serve.


59

Caramelized Banana Waffles

The perfect treat for the sweet toothed diner, caramelized banana waffles

make for a great breakfast, lunch or just a good ol’ desert that will

forgive even the most disastrous of meals.



minutes.


yeast mixture and stir until a thick paste is formed. Add 1 egg and knead

thoroughly. Add the second egg and continue to knead. Add the final egg

plus 2 tbsp of butter. Mix in the butter until incorporated and add rest of

butter at equal intervals; continue to knead until complete.











Brown the bananas over a medium heat for 1–2 minutes and then add

orange juice. Serve over waffles and add yogurt and almonds.

Lemon Waffles The zestiness of the lemon curd brings out the luscious taste of the waffle

and is also another wonderful day starter.



minutes.





incorporated and add rest of butter at equal intervals and continue to

knead until complete.











For the curd: Put the lemon zest and juice, the sugar and the butter into a

heatproof bowl. Place the bowl over a pan of simmering water, making

sure the water is not touching the bottom of the bowl. Stir the mixture

until all of the butter has melted.

Whisk the eggs and egg yolk and stir them into the lemon mixture.

Whisk until all of the ingredients are well combined, then leave to cook

for 10–15 minutes, stirring occasionally, until mixture has thickened.

Remove the lemon curd from the heat and set aside to cool, stirring

occasionally as it cools. Once cooled, spoon the lemon curd onto waffles

and serve.

Parma Ham & Eggs Benedict Waffles

The great weekend breakfast just got better! – or any day of the week for

that matter and beats its toast rival by a huge margin.

In a small bowl, pour in the lukewarm milk. Stir in the yeast, sugar and

salt. Mix lightly until combined, then let yeast rest for 15 minutes.






until complete.





Preheat waffle iron to 350°F (180°C). Spray iron with non-stick cooking

spray.

Preheat oven on low heat to 250°F (120°C)



remove waffle with a fork. Keep waffles warm in low heat oven and

prepare hollandaise sauce.

While waffles are cooking, prepare the sauce: place bowl over a pan of

simmering water and whisk egg yolks for 3–4 minutes until ribbons

form. Slowly add melted butter, whisking constantly. Add salt and lemon

juice and leave on heat until ready to serve.

For the poached eggs: in a medium saucepan, add 2 tbsp vinegar to

boiling water and reduce heat to simmer. Break 1 egg into a cup. Stir

water to create a whirlpool and gently pour in egg. Cook for 2–3 minutes,

remove with perforated ladle and place in oven to keep warm. Repeat

until all eggs are poached.

For Parma ham: using a large frying pan over medium to high heat, oil

surface with nonstick spray and flash-fry Parma ham—10–20 seconds

per side.

Remove waffles and eggs from the oven and serve.

Vanilla Bean Sweet Potato Waffles

It may sound like an odd combination but once you’ve tried this dish

you’ll have no regrets. Vanilla bean sweet potato waffles can be enjoyed

any time of day and will satisfy any appetite.

For the potatoes: in a saucepan, place peeled and roughly chopped sweet

potatoes in boiling water and cook on high heat for 25–30 minutes or

until softened. Allow to cool and mash. Depending on potato size, the

quantity must equal 1 cup.

In a medium bowl, mix together the flour, baking powder, baking soda,

salt and spices.

In a separate bowl, add sugar and vanilla beans. Thoroughly infuse the

sugar with the beans using your fingers. Add the eggs, melted butter and

maple syrup. Whisk until combined.

Add wet ingredients to the dry and stir well until combined. Let the

mixture rest while the waffle iron is heating up.

Preheat waffle iron to 350°F (180°C). Spray iron with non-stick cooking

spray.



remove waffle with a fork.

Tip: To prepare vanilla beans/pod, simply cut bean lengthwise and scrape

out the seeds with the back of a knife. If you want to make vanilla sugar,

use the remaining half by storing in a sugar jar. If you don't have vanilla

beans on hand, use 1/2 teaspoon of vanilla extract and add to the wet

ingredients.


63

Potato, Cheese & Chive Waffles

Yet another aromatic, mouth-watering meal that may very well become

one of your all-time favorites and one of the few that can also be enjoyed

cold – believe it or not.

For the potatoes: in a saucepan, place peeled and roughly chopped in

boiling water, cook for 25–30 minutes or until softened. Allow to cool

and mash. Depending on potato size, the quantity must equal 2 cups.

In a medium bowl, mix together the flour, baking powder, baking

soda, salt and 2 tbsp chives.

In a separate bowl, add eggs, butter, and buttermilk or plain Greek

yogurt and combine with dry ingredients.

Preheat grill to high setting.

Preheat waffle iron to 350°F (180°C). Spray iron with non-stick

cooking spray.


onto the waffle iron and cook for 3–5 minutes. Gently open the iron

and remove waffle with a fork.

Before serving, cover waffles with cheddar cheese and remaining

chives and grill for 2–3 minutes until cheese is bubbling.

Serve immediately.

There is much to be said about the type of equipment used to make the

waffle, from the type of waffle maker, electric or stove-top waffle

irons to variety of patterned shapes available. The distinctive honey

combed waffle will always be synonymous with pure indulgence.


64

I sincerely hope that this book has been of value to you and that you

thoroughly enjoy the wonderful meals as much as I do.

Not only are the recipes delicious but they’re also fun to cook. It is also

my wish that these recipes bring out your adventurous side and to get

creative to create your very own masterpiece, one you can call your own

to treasure forever and hand down to future generations.

Bon Appetite.

If you truly get in touch with a piece of carrot, you get in touch with the soil, the

rain, the sunshine. You get in touch with Mother Earth and eating in such a way,

you feel in touch with true life, your roots, and that is meditation. If we chew

every morsel of our food in that way we become grateful and when you are

grateful, you are happy.

—Thich Nhat Hanh

http://www.brainyquote.com/quotes/quotes/t/thichnhath531558.html






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