Last school holiday, after some volunteer street collecting for Breast Cancer, I decided Miss Muffin deserved a treat and I could be kind enough to help her with the eating of her treat. Yeah, shoot me, I love to reward with food.
We had walked past and talked about the little hole in the wall that is The Little Waffle Shop. We had heard about this place and when the waffle of the day involved berries, chocolate and Oreos we could not walk past. I think it was $7.50 (NZ) so not at all pricey for the delicious dream it was.
The waffle was a perfect batter with the yeasty taste and not over sweet. It was both crispy and fluffy and yum. It reminded me of my perfect waffle in Luxembourg Gardens in central Paris. Growing up in Brighton we were very close to France and a pop across the ocean was nothing.
Having this waffle renewed my love of the waffle. I have owned a few waffle machines and lost the love of them with the last one. I paid out for a decent make and after 6 months ended up returning it as it would not cook properly. The company was midway between the release of a new machine and getting rid of the model I had, I took a cash refund. Luckily enough, at the mall the other day I saw a machine on offer for $30 and just had to have it. This sparked the search for the crispy, yeasty and fluffy waffle batter recipe. I stumbled across the right one first time and with a bit if tweaking have reached perfection. This recipe needs to be stored on this blog as the paper copy is not looking the best. That copy was from here.
1 tsp instant yeast
2 c flour
1 tsp sugar
1/2 tsp salt
1 tsp cinnamon
120 grm melted butter (cooled)
2 c milk at room temp (warm slightly in microwave)
1 tsp vanilla essence
Mix dry ingredients and stir in the milk, butter and vanilla
This does make a runny mixture which needs to be covered and left over night, I have been leaving it out on the side but will start putting it in the fridge as we move into summer.
In the morning-
Turn on that machine
Split eggs, mix egg yolks together and add to overnight mix
Whisk egg whites until soft peak stage and fold into the mix
Cook according to your machines instructions, don’t forget they contain yeast and will fluff up.
with the latest batch (made on Friday night) we had some left over for Sunday morning. This older mix had been kept in the fridge and made very good waffles still. I may consider starting these on Friday morning, adding the egg on Friday evening and keeping in the fridge overnight to use Saturday morning.
When we cook them we do a tag team, whoever takes the waffle puts the next batch in for the next person. Waffle relay, now that is my kind of sport.
The original recipe is by the rather dashing Paul Hollywood and can be found on good old BBC Good Food.
This recipe produces the runny batter which makes the true American style pancake. The blueberries were a lovely addition. I had mine with maple syrup, more blueberries and a dollop of coconut yoghurt from The Collective Dairy.
1 1/2 c self-raising flour
1 tsp baking powder
Pinch of salt
1 tablespoon unflavoured oil (canola)
1 tsp vanilla extract
1 tsp cinnamon
Sunflower oil or a little butter for cooking
Mix together the flour, baking powder, cinnamon and a pinch of salt in a large bowl
Beat the egg with the milk and vanilla extract
Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter
Heat a fry pan, spray with oil and add large blobs, turn when bubbles appear
Carry on until they are all done and then enjoy.
I have trying to find a flat pancake recipe that takes me back to childhood. We had one of those Sunday evenings with no bread and nothing for an easy tea. I searched the web and liked the sound of this random recipe. It made lovely pancakes and the three of us demolished the lot, mainly with lemon and sugar.
These really did hit the spot. I didn’t take a photo as they are just pancakes!
Flat Pancakes- Muffinmum.com
2 tablespoons butter, melted (just under 30g )
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour,
1/4 teaspoon salt
Whisk wet ingredient,
Sift flour over wet ingredients and whisk in
Cook in preheated fry pans with a little spray of oil
Flip when you get little brown blisters
Place on a plate under a warm grill to keep warm while cooking the rest.
I had to make some form of pancake today, it is Shrove Tuesday and I am off work due to my newly acquired asthma. Also, I have been looking for an easy pancake recipe for one. The reason being, are you ready for this?……. I am not a bacon lover.
With a pancake for one recipe I can whip myself up a plate of happy while the others have a pig feast. I did a good old search and ended up adapting a recipe by one of my blog favs, Joy The Baker. I added the ginger as I had a ginger pancake at Ti Kouka Cafe and loved the taste.
Pancake for one, adapted from The Single Lady Pancake
1/3 cup all-purpose flour
1 Tablespoon dried oats (quick cooking or regular)
1 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon of ground ginger
Pinch of salt
1 Tablespoon vegetable oil
2/3 cup Yoghurt (I used The Collective Dairies Coconut) , may need to thin with a little milk
1. Mix dry ingredients
2. Add oil and yoghurt
3. Stir until you have a pretty obvious pancake batter
4. Heat a fry pan, add butter, dollop pancake in and cook.
Oat Pancakes - Muffinmum.com
280 grams plain flour
pinch of salt
400 ml milk
200 ml water
50 grm melted butter
Sieve flour and salt
Make a well
Whisk while slowly adding water/milk mix
Leave for 30 mins
Whisk in butter
Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.