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Category Archives: Pancakes, Crumpets and Waffles

Waffles with Cookie Crumble and Golden Syrup

 

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This morning I really felt the need to make waffles, and obviously, eat them too..

I have a “good” heavy duty waffle maker, and because it’s so cumbersome, I don’t tend to get it out of the cupboard that often. I recently bought a light weight waffle maker from one of those generic super stores where you can buy  anything for ridiculously low prices. So this was the trial run and I’m happy to say the light weight waffle maker passed the test.

I followed a Martha Stewart recipe for buttermilk waffles. Very easy and very quick. However, I must fess up and explain that the first waffles were rather flat and a bit disappointing. So I added spoonful or so of extra flour and anothter 1/2 teaspoon of baking powder to the remaining mixture. This did the trick and the the rest of the waffles were thick and fluffy! However, I hope that if you followed the inimitable Martha’s recipe as is, it will work out fine for you.

I included my recipe troubleshooting as I always like to be as accurate as possible as I describe my cooking experiences.

Martha’s original recipe is here. I served the waffles with some macadamia cookie crumbs – I crushed up a couple of cookies I had left over. Add a good drizzle of golden syrup, some whipped cream and a few raspberries and strawberries and you’re in the waffle breakfast business!

Ingredients

2 cups plain (all-purpose flour)

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon bi-carbonate soda (baking soda)

1/2 teaspoon salt

2 cups buttermilk

1/2 cup unsalted butter, melted

2 free-range eggs

Method

Preheat oven to 150 degrees C.

In a medium bowl, whisk together flour, sugar, baking powder, bi-carbonate of soda and salt. In a large bowl, whisk together buttermilk, butter, and eggs, then add the flour mixture, and mix until batter is just combined.

Heat the waffle maker according to the manufacturer’s instructions and brush with a little oil. Pour batter onto the grid, spread batter if necessary, but make sure you don’t overfill the grid. Close the waffle maker and cook until the waffles are golden brown and crisp, 3 to 5 minutes.

The waffles will be cooked but maybe a little soft. At least mine were. Put them in the preheated oven for a couple of minutes to crisp up and also to keep them warm.

Make the rest of the waffles in the same way.

I served the waffles with the aforementioned cookie crumble, golden syrup, whipped cream and raspberries and strawberries. Serve them with whatever takes your fancy!

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Two Ingredient Pancakes!

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ED75524F-EC2D-4259-B525-AB34C98E51C6Weight Watchers is a fabulous organisation with a no fuss, straightforward approach to weight loss. They provide a wealth of great recipes online that can be created easily and quickly. Many of their recipes are “0 points”, meaning that they tick the box as having ingredients which don’t count towards the points total in the WW food plan.

This recipe is so named as the basic pancake has only two ingredients, banana and eggs. To serve, I added fresh fruit and no-fat yoghurt, which are also 0 points. For a little bit of pizazz, I did serve my pancakes with a drizzle – or maybe a slurp – of maple syrup!

Ingredients 

1 medium banana

2 free-range egg whites

1 medium free-range egg

To serve, pineapple, raspberries, no-fat yoghurt and maple syrup.

Method

Combine the banana,  egg whites and whole egg in a food processor and process until smooth.

Heat a nonstick frying pan over a medium heat. You don’t need cooking oil spray, but  spraying a little in the pan won’t hurt if you’re worried about the pancakes sticking. Drop a tablespoonful of the batter into the frying pan. Cook for 20 seconds on one side or until golden brown, then flip the pancake and cook for a further 20 seconds. You need to be careful cooking the pancakes as they brown very quickly. Repeat with the rest of the batter – you will probably get at least 4 medium pancakes.

Serve the pancakes topped with the no-fat yogurt, a pile of pineapple chunks*, fresh raspberries and a little maple syrup if you dare!

* A great idea to make the pineapple super sweet, is to dry fry the chunks in a frying pan over medium to high heat, for a minute or two – cooking carmelises the sugar – they taste fantastic!

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Caramelised Pineapple Pancakes + Blueberry Pancakes

 

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F7E778F7-91E2-4273-B632-FE2BE836C51CHere are two fantastic recipes for pancakes using the same basic batter.

Both  pancake batters have no refined sugar!

The  intense sweetness of the pineapple pancakes comes from cooking the pineapple in a frying pan until caramelised and luscious.  The blueberry pancakes are served with a little golden syrup to provide a sweet contrast to the slightly tart blueberries.

These pancakes are a riff from Jamie Oliver’s Pineapple Pancake Mess from his “Super Food Classics”, see here for Jamie’s original recipe. I was keen to cook a recipe using pineapple – so many in the markets now, at the height of Sydney summer.

My two versions are fairly simple in flavours, with vanilla and cinnamon in the batter. Both are served with fruit and natural yoghurt.

BBA44659-A97C-4F2E-A66D-79DABC801A1AIngredients

Pancake Batter
150g plain wholemeal flour
30g self-raising flour
300ml semi-skimmed milk
1 large free-range egg
1 tsp vanilla paste or vanilla extract
1/2 tsp ground cinnamon
Pinch of sea salt
Vegetable oil for the frying pan

For the Pineapple Pancakes
1 ripe pineapple
2 tbsp natural yoghurt
20g or a handful of macadamias lightly crushed

For the Blueberry Pancakes
1 punnet (200g) fresh blueberries
2 tbsp natural Greek yoghurt
1 tbs golden syrup

Method – Pineapple Pancakes

Make the batter first and let it stand while you cook the pineapple.

Mix the flour, milk, egg, vanilla, cinnamon and sea salt together, in a blender or by hand. It’s pretty simple to just mix by hand which is what I did.

Cut the ends off the pineapple, then the skin, quarter it lengthways and cut away the core. Chop the flesh into 1cm pieces.

Put the pineapple pieces into a frying pan on a medium high heat, and cook the pineapple for 5 to 10 minutes, or until caramelized, turning regularly, then remove to a plate.

For the pancakes themselves, use half of the batter.

Drizzle a little oil into a frying pan on a medium heat, tipping out any excess. You just to make sure the pancake don’t stick.

Add a couple of tablespoons of batter to the frying pan. Cook until bubbles appear on the top of the pancake, then turn and cook on the other side until golden brown. Remove to a plate while you make the rest of the pancakes.

Repeat the process, stacking up the pancakes as you go and covering with foil to keep warm.

Serve the pancakes layered with the caramelised  pineapple pieces, with natural yoghurt, crushed macadamias and a drizzle of the pineapple juices.

Method – Blueberry Pancakes

Add half of the blueberries to the other half of the batter, stirring them in. You can keep them whole or crush a few into the batter.

Cook the batter as for the pineapple pancakes. They may need a little longer on each side as they are quite moist.

Serve the pancakes with the rest of the blueberries, the natural yoghurt and a little golden syrup.

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Brown Sugar Waffles with Golden Syrup and Cinnamon Sugar

Waffles! I always thought they were hard to make until I started using a waffle maker, a present from years ago, that I found at the back of a kitchen cupboard. Et voila! From batter to plate in 15 minutes. So yummy, and they look pretty groovy too!

I made these last weekend and served them with a drizzle of golden syrup, a sprinkling of cinnamon sugar and good dollop of sour cream to undercut the sweetness. Magic breakfast!

Ingredients

110g plain flour
20g cornflour
1/2 tsp baking powder
1/2 tsp sea salt
1 tbls dark brown sugar or muscavado sugar
190ml buttermilk
30ml vegetable oil
1 free-range egg separated

To serve
Golden syrup, cinnamon sugar, sour cream or creme fraiche

Method

Heat an electric waffle maker for a few minutes.  Put the flour, cornflour, baking powder and salt in a bowl and mix by hand to combine. Add the buttermilk, oil and egg yolk and whisk until smooth.

Put the egg white into another bowl and whisk until stiff peaks form. Gently fold the whisked egg white into the flour mixture. Carefully ladle 2 tablespoons of batter (or enough to cover the waffle plate) into the waffle maker. Cook until the waffle is a nice dark golden brown – my waffle maker lets me check the state of doneness simply by opening up and having a look. Carefully remove the cooked waffle to a warm plate and continue making.

Serve with golden syrup, cinnamon sugar and sour cream or creme fraiche. Makes about 6 waffles.

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Jamie Oliver Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts

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Super food, super easy and super good! Jamie’s latest book Everyday Super Food is a bit of a revelation, crammed full of beautiful, colourful, easy recipes that are really healthy.

The research, the nutritional information, and the carefully planned and written recipes make this book a must-read and a must-cook. I’m big on flavour, and what I’ve cooked so far is bursting with it …I can’t  wait to cook more!

If you love cooking, love really tasty food, and would like to feel that you are doing your bit to eat healthily, then get Everday Super Food. It’s common sense, not faddish, and do-able!

I made Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts today. I went for blueberries, next time I’ll try raspberries. I didn’t realize till I was making the recipe that there was no sugar – the blueberries are sweet enough – even for the sweet tooth of this quirky writer! The drizzle of honey on the pancakes themselves when serving adds that little extra sweetness which is nice. Here is Jamie’s recipe very slightly tweaked.

Ingredients

320g blueberries or raspberries

1 ripe banana

170ml semi-skimmed milk

1 large free-range egg

250g wholemeal self raising flour

To serve

4 tbs natural yoghurt

Sprinkle of ground cinnamon

30g mixed unsalted nuts, chopped

Drizzle of honey

Method

Blitz half the berries, peeled banana, milk, egg and flour in a food processor or blender to make a smooth pancake batter. Fold in the remaining berries. Place a large non-stick frying pan on a medium high heat. When hot, put some batter into the frying pan to make large pancakes or small ones. I went for smallish. Cook for a couple of minutes on each side, or until crisp and browned. Jamie suggests flipping them for an additional 30 seconds each side to ensure they are super crispy. This seemed to work for me.

You can serve whole, or slice the pancakes in half so you can see the fruit. Serve with a spoonful or two of yoghurt, a sprinkling of cinnamon, some chopped nuts and a drizzle of honey over the whole lot. Delish.

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Crumpets Revisited

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I love home made crumpets and I haven’t made them in ages so I cooked up a batch on the weekend. A previous post in 2013 used a recipe involving both bicarbonate of soda and soda water:

https://thequirkandthecool.com/2013/05/05/home-made-crumpets-3/

The recipe that follows is based on one from Gourmet Traveller and omits the soda water and uses more milk. The results were similar although I think the soda water version was a little lighter.

Ingredients
400 mls milk
20 gms butter, plus extra, softened, for greasing and cooking
1 tsp caster sugar
4 gms dried yeast
250 gms plain flour
1/2 tsp bicarbonate of soda

Method
Heat milk and butter over a low heat until butter melts, then stand until lukewarm.Combine sugar and yeast in a small bowl, add 100ml milk mixture, stir to dissolve then stand in a warm place until foamy (4-5 minutes).
Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to incorporate a little flour.
Add remaining milk mixture, stir until smooth and combined, cover and stand in a warm place until very foamy (1-1½ hours).
Dissolve bicarbonate of soda in 25 mls warm water, add to batter, beat to combine.
Cover and stand until bubbling (25-30 minutes).
Heat a frying pan over low-medium heat. Add a little butter, then place buttered crumpet rings in the frying pan and fill each two-thirds full with batter.
Cook until mixture bubbles and small holes form on the surface  (4-5 minutes).
Remove rings, turn crumpets and cook until light golden (1 minute).

Serve warm immediately or serve toasted the following day. I ate them with butter and jam and I also tried golden syrup and fresh berries and yoghurt.  This quantity makes about 10 crumpets.

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Home-Made Crumpets

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A lazy Sunday brunch, perfect for home-made crumpets

This recipe makes fabulous crumpets! They are incredibly moorish and definitely beat the bought version! The recipe comes from the website of ABC Radio 702:

http://www.abc.net.au/local/recipes/2010/11/09/3061303.htm

Ingredients

300 grams plain flour
1 teaspoon caster sugar
7g sachet dried yeast
175ml milk, room temperature
175ml soda water, room temperature
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
Vegetable oil or non-stick cooking spray
Butter, honey or jam to serve.

Method

Sift the flour, caster sugar and yeast into a large bowl.
Stir in the milk, then add the soda water and whisk until smooth.

 Cover the bowl with plastic wrap and allow to rest for about 1-1/2 hours, or until doubled in volume.
Beat in the bicarb and salt.
Heat a heavy-bottomed frying pan or the griddle plate on your barbecue until medium-hot.
Oil or spray the inside of the crumpet rings, as well as the pan or barbecue plate.
Place the rings on the cooking surface, making sure they’re evenly flat.

 Spoon 3-3 1/2 teaspoons of batter into each ring and gently cook for 6-7 minutes, or until the batter is set and covered with little holes.

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Turn the crumpets over and cook for another 2 minutes.
The bottom should be golden brown and the top only slightly coloured.

 Remove the rings and serve the crumpets straight away with lashings of butter, honey or your favourite jam (mine is homemade strawberry!)

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