Read Waffles, Crepes and Pancakes Online

Authors: Norma Norma Miller

Waffles, Crepes and Pancakes (22 page)

4.
Grease the metal rings and put them onto the hot surface to warm for a few seconds. Pour a spoonful of batter into each ring (about 1 cm / ½ inch deep). Cook for 3–5 minutes, depending on the depth, until bubbles begin to rise to the surface and burst. When the surface has set, remove the rings (use oven gloves) and use a flat spatula or palette knife to turn the crumpets over. Cook until a pale golden colour on both sides.
5.
Make further batches and grease the metal rings each time they are used.
6.
To eat them straight from the pan, cook until golden brown on both sides, otherwise toast them.

Corn Fritters

Using both sweetcorn and cornmeal adds flavour to the fritters. If cornmeal isn’t available, just increase the flour.

Makes about 8

140 g / 5 oz cooked sweetcorn
2 medium eggs, separated
2 tbsp cornmeal
3 tbsp plain (all-purpose) flour
Freshly milled salt and pepper
Oil or melted butter
1.
Put the sweetcorn into a bowl and stir in the egg yolks, cornmeal, flour and a little seasoning.
2.
In a grease-free bowl, whisk the egg whites until they form soft peaks, then carefully fold into the corn mixture.
3.
Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
4.
When hot, drop spoonfuls of the mixture onto the hot surface and cook for 2–3 minutes on each side until golden brown and cooked through.
5.
Keep the fritters warm while further batches are cooked.

Apricot and Walnut Griddle Scones

Best made and eaten the same day. If preferred, make with 55 g / 2 oz dried fruit in place of the apricot.

Makes about 18–20

6 ready-to-eat apricots
6 walnut halves
225 g / 8 oz / 2 cups self-raising (self-rising) flour
2 tbsp caster sugar
2 medium eggs
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
1.
Finely chop the apricots and walnut halves.
2.
Sift the flour into a bowl and stir in the sugar, chopped apricots and walnuts. Make a well in the centre and break in the eggs. With a wooden spoon, gently stir the flour into the eggs, gradually adding the milk and mixing to make a thick batter.
3.
Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
4.
When hot, pour spoonfuls of batter onto the hot surface and cook until bubbles begin to rise to the surface and burst. Using a flat spatula or palette knife, carefully turn the scones over and cook until golden brown on both sides. Lift out and keep warm.
5.
Keep the drop scones warm whilst further batches are cooked.

Welsh Cakes

It’s traditional to make these cakes with currants, but they’re delicious, too, made with chopped, ready-to-eat dried apricots or glacé cherries. Cooked on the hob in a griddle pan or a heavy-based frying pan, these cakes freeze well.

Makes about 12

225 g / 8 oz / 2 cups self raising (self rising) flour, plus extra for rolling
2 tsp ground mixed spice
Pinch of salt
115 g / 4 oz / ½ cup butter
2 tbsp caster sugar, plus extra
85 g / 3 oz currants
2 medium eggs
A little milk
Oil or melted butter
1.
Sift the flour, mixed spice and salt into a bowl. Cut the butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the mixture until like fine crumbs. Stir in the sugar and currants.
2.
Make a well in the centre and break in the eggs. Mix with a wooden spoon or palette knife, adding sufficient milk to give a soft dough.
3.
Turn the dough onto a lightly floured surface and roll out to a thickness of about 1 cm / ½ inch. Cut out rounds with a 6 cm / 2½ inch floured cutter. Re-roll the trimmings.
4.
Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
5.
Cook the scones for 3–5 minutes on each side until golden brown and cooked through.
6.
Transfer to a wire rack. While hot, sprinkle with extra caster sugar and serve warm or cold.

Index

batter
13
blini recipes:
smoked salmon and soured cream
78
with grapes and lemon mascarpone
68
chapatis
172
corn fritters
180
crêpe makers
5
crêpe recipes:
beetroot (beet) with roasted vegetables
96
Breton with cinnamon honey butter
52
buckwheat with prawns (shrimps)
cheese and ham Breton
20
coffee
63
crêpes suzette
104
green with guacamole
92
herb with scrambled eggs and mushrooms
32
lemon and lime saucy
112
lemon with smoked trout, crème fraîche and fennel leaves
90
parcels with mozzarella cheese and cranberries
114
crumpets, orange
178
flatbreads
174
galette recipes:
courgette (zucchini)
100
onion and mustard
39
rum and coconut
66
hotcake recipes:
American with chilli sausages
34
cherry
70
liquid measurements
7
muffins, English
176
pancake recipes:
apple, walnut and honey parcels
158
asparagus tarts
142
bacon and parsley
22
bananas, grapes and custard filled
148
basic
16
beer batter with steak
88
chicken curry
132
chocolate, ginger and hazelnut rolls
156
chocolate stack
124
coconut, pineapple and ricotta pancakes
149
crisp triangles
144
fig with honey
118
five-spice duck
84
fruit salad
126
gluten-free chocolate
61
hot lamb and tomato stack
140
lemon layer with berries
48
marshmallow and chocolate floats
122
meringue-topped apricot
154
mini shapes
175
pancake stacks with lemon and chive
26
parcelled prawns (shrimps)
136
pizzas
138
raisin cheesecakes
150
rice with sweet and sour vegetables
42
ricotta and sultana
47
sausage breakfast
131
sesame seed with watercress and feta cheese salad
28
smoked haddock
134
spinach and cheese
146
spinach with tomatoes
82
tiramisu
120
toasted ‘sandwich’
98
with dried figs and apricots
155
with fruits soaked in Earl Grey tea
106
with roasted plums
152
with strawberries and cream
151
yeasted with pecan fudge sauce
56
scone recipes:
apricot and walnut griddle
181
cheese and onion drop
171
parsley potato
173
toppings:
blueberries in vodka
163
chocolate sauce
163
citrus strands
162
flavoured butters
164
hot chilli
160
mascarpone and orange cream
163
mustard sausages
161
olive and lemon tajine
160
spicy curry
159
Thai fish
161
vegetables with pine nuts and sesame seeds
162

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