Lou Seibert Pappas - Pancakes And Waffles

THE CAPTIVATING AROMA OF HOT-OFF-THE-GRIDDLE PANCAKES OR freshly baked waffles is a tantalizing invitation for a sumptuous repast. Contemplate:

Moms Swedish rice cakes for a schoolday breakfast, a stack of sourdough hots at my uncles sheep ranch, wild huckleberry pancakes at the Oregon coast Neskowin cabin, Dutch babies for an early Sunset magazine story, fraises de boissmothered Belgian waffles in Brussels, buckwheat blini with osetra caviar in St. Petersburg, flaming Grand Marnier crpes in Paris, and billowy Salzburger nockerln with food editors in Austria for me, the memorable pancake and waffle menus pyramid through the years.

Pancakes and waffles are classed as pourable batter-style quick breads. Often they are almost identical in ingredients, with almost equal proportions of liquid and dry ingredients. These homey hot breads make a weekend breakfast a special occasion that becomes a lasting family tradition, memorable for all ages. Quick and easy to mix and bake, pancakes and waffles are certainly the good cooks friend. Besides being accessible for even beginning bakers to whip up in a flourish, they are also economical. Call them genies in the kitchen.

Plus, their versatility offers options for enhancing menus for various courses throughout the day. Waffles present a wholesome breakfast bread for simply topping with maple syrup. Pancakes offer a sumptuous brunch treat cloaked with fresh berries and sour cream. For luncheon or supper, both stand in as an entre or an innovative appetizer for a party, and for a delectable dessert, a waffle-style ice cream sundae is divine.

The recipes in this book let the home cook be innovative with the wide variety of wholesome grains, nuts, and fresh and dried fruits that are available. Todays equipment is designed for complete satisfaction in the kitchen. Many utensils are nonstick on their surfaces. Yet other types of surfaces are now effective as well. The marketplace offers many styles of griddles, skillets, and electric waffle bakers in various sizes with decorative grids.

Over the centuries in America, these breads have gone in and out of fashion. With their popularity today, they are readily available in frozen food sections. Yet with their ease of preparation, it is more satisfying and healthful to bake them yourself.

Baking and savoring pancakes and waffles can be a joyful pastime as these easy recipes are designed for fun.

Lou Seibert Pappas

Pancake batters are simply based on flour, leavening, sweetening, a liquid such as milk or buttermilk, eggs, and melted butter or oil.

Though all-purpose flour is a staple, other flours and grains yield interesting flavors and healthful assets. Unbleached all-purpose flour has slightly more gluten than all-purpose flour and is used in some recipes. Whole-wheat pastry flour contributes a finer texture than all-purpose whole-wheat flour. Whole-wheat, rye, buckwheat, barley, oat, soy, semolina, and corn flours are easy to purchase in bulk bins for added enjoyment.

Baking powder and baking soda are used for leavening, although sometimes yeast adds an extra boost as in sourdough pancakes. Granulated or brown sugar can be augmented or replaced by honey, maple syrup, or molasses.

Fresh fruit, including blueberries, strawberries, bananas, and dried cranberries, cherries, or apricots, lend a sweet, juicy embellishment. A variety of nuts, wheat germ, and sesame seeds bring a toasty addition to tender cakes.

Unsalted butter uplifts the flavor, yet for healthful reasons canola oil, nut oil, or olive oil may substitute.

Combine the dry ingredients in one bowl. Whisking is an easy method to mix dry ingredients, or use a spatula. It is not necessary to sift the flour in advance, but make certain there are no lumps in the baking powder or baking soda. If there are, mash them with a spoon before adding. If the egg or eggs are separated, beat the whites first until soft, glossy peaks form. Then with the beater or a whisk, combine the egg yolks, milk, and other moist ingredients. Pour the wet ingredients into the dry mixture and stir with a spatula or spoon with a quick, light hand just until combined. Fold in the beaten egg whites. Do not overmix, as a few streaks of egg white or lumps are fine. Because all cooks measure differently, sometimes the batter needs adjustment. If the batter appears too thick, thin it with a tablespoon or two of milk or buttermilk. If it seems too runny or thin, stir in a tablespoon or two of flour.

A flat griddle is ideal, but a 12-inch skillet or electric skillet works well. Certain recipes call for specialty pans, such as a steel crpe pan, yet an omelet pan can substitute. Use a small, deep bowl as directed for beating 2 eggwhites, otherwise a medium bowl works well for combining ingredients (unless otherwise specified).

Seasoned pans need very little greasing. Wipe the pan with a butter wrapper, oil lightly, or use a nonstick spray. Heat the pan over medium heat until a few drops of water sizzle when dropped on the surface.

Pour the batter from a spoon, a ladle, or -cup measure from a height of 2 to 3 inches above the pan to make even, round pancakes. Allow an inch of space between each one. Cook them about 2 minutes, check the underside, and if golden brown and bubbles appear on the surface, turn the pancakes over and cook the other side. (Note: A few types of pancakes do not form bubbles.) It will take about half the time for the second side to brown lightly, slightly less in color than the first side. Immediately transfer to warm plates or place on a baking sheet and keep warm in a 200F oven while you cook the remaining batter. It is not necessary to grease the pan between batches of pancakes.

Extra pancakes can be frozen in airtight lock-top plastic bags. Reheat in a toaster oven or a regular oven at 350F for 8 to 10 minutes. A microwave tends to toughen pancakes.

When electric irons were created in the twentieth century, waffle suppers came into vogue, featuring a variety of creamed chicken and tuna sauces as toppings. Electric waffle irons are available in many shapes and sizes with various designs in the grids. Some are round, oblong, or square with heart-shaped or animal designs. The Belgian waffle iron is characterized by extra-deep grids. The testing of these recipes was done in a 7-inch round waffle iron and an oblong 4-by-9-inch Belgian waffle iron.

It is essential to properly season a waffle iron following the manufacturers instructions unless it is a nonstick model. If you lack seasoning information, follow this procedure: Preheat the iron on medium-high. Open the lid and brush the surface lightly with vegetable oil. Close the lid and heat just until steaming. Open the lid, wipe the surface, and let cool.

Never immerse an iron in water, wash it with soap, or use a scouring pad on the surface. It may be brushed with a kitchen brush, or a clean old toothbrush is a handy tool. An iron treated in this way should not need greasing between bakings.

Preheat the waffle iron on medium until the indicator light shuts off or signifies it is ready. Pour in enough batter, about 1 cup, to cover at least two-thirds of the surface. The amount will vary with the size of your waffle iron and the recipe. The batter should flow and make a complete, full-sized waffle. Gently close the lid. Let cook about 4 minutes or until the steam stops. Gently lift the lid, and if it refuses to open, close the iron and cook 1 minute longer. Then open the lidit should release easilyand check for a rich brown color and crisp crust. If it meets these criteria, remove the waffle with a fork to a warm plate. Or place it on a baking sheet and keep warm in a 200F oven.