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Old 12-12-2006, 03:48 PM posted to alt.food.recipes
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Default Excerpt: Crepes, Waffles & Pancakes!

The following is an excerpt from the book Crepes, Waffles & Pancakes!
by Kathryn Hawkins
Published by Good Books; May 2006;$15.95US; 1-56148-520-9
Copyright © 2006 Kathryn Hawkins



Lemon and sultana buttermilk pancakes

Zesty

These pancakes are also good served cold with butter.

Serves 4

1 cup (125g) plain flour
2 tsp baking powder
½ tsp baking soda
1 Tbsp extra-fine sugar
2 eggs, separated
1 cup (250ml) buttermilk
Finely grated rind of 1 small lemon
? cup (60g) sultanas or golden raisins
¼ stick (30g) unsalted butter

To serve:
Plain yogurt
Maple syrup

Sift the flour, baking powder, baking soda and sugar into a bowl. Make a
well in the center. Add the egg yolks, pour in the buttermilk and gradually
whisk into the flour. Beat until thick and smooth but don't over-mix.

In a grease-free bowl, whisk the egg whites until stiff and, using a large
metal spoon, carefully fold into the batter together with the lemon rind and
sultanas.

Heat a little butter in a large frying pan until bubbling, tilting the pan
to coat the sides. Ladle 4 Tbsp batter into the pan to form a thick pancake
about 4in (10 cm) in diameter. Cook over low-to-moderate heat for about 2½
minutes until bubbles appear on the surface. Slide a palette knife under the
pancake and flip. Brown the underside of the pancake for 2½ minutes. The
pancake should puff up and thicken.

Turn the pancake out onto a wire rack lined with a clean tea towel and
baking parchment. Fold the paper and towel over the pancake. Repeat to make
eight pancakes. Re-butter the pan as necessary and stack the cooked pancakes
between sheets of parchment. Serve with yogurt and maple syrup.


--------------------------------------------------------------------------------

Spicy crab salad crepes
Light and airy

The egg-white batter used in this recipe works very well with sweet and
savory fillings. Cook gently so that you maintain as much of the batter's
"whiteness" as possible.

Serves 4

4 spring onions, chopped
12 oz (350g) crabmeat
1 dash tabasco sauce
4 Tbsp low-fat plain yogurt
2 tsp light soy sauce
3 large egg whites, lightly beaten
4 Tbsp cornstarch
8 tsp vegetable stock or water
1 pinch salt
1 tsp vegetable oil
Few bok choy leaves, shredded
1 large red pepper, deseeded and cut into thin strips
Smoked paprika to dust (optional)

In a bowl, gently mix together the chopped spring onions, crabmeat, tabasco
sauce, yogurt and soy sauce. Cover and chill until required.

Put the egg whites and cornstarch in a batter bowl and stir in the stock or
water, mixing well to form a smooth paste. Season lightly. Brush a non-stick
crepe pan -- 6in (15cm) base diameter -- with a little oil and heat until
hot. Pour in a quarter of the batter, tilting the pan to cover the base.
Cook over low-to-moderate heat for a few seconds until just set. Flip the
crepe over and cook for a few more seconds, taking care not to brown the
crepe. Drain on paper towel, layer with baking parchment and keep warm while
you make the remaining three crepes. Stir the batter each time it is used.

Lay the crepes on warm plates and fill with the bok choy, pepper and crab
salad. Fold the crepes over the filling and serve dusted with paprika if
using.


--------------------------------------------------------------------------------

Wild rice pancakes with chicken
Indulgent

Wild rice has a good texture and a mildly nutty flavor.

Serves 4

1 cup (125g) rice flour
2 tsp gluten-free baking powder
½ tsp baking soda
2 Tbsp finely chopped fresh parsley plus extra for garnish
¾ cup (125g) cooked, cold wild rice
2 medium eggs, separated
1 cup (250ml) milk
¼ stick (30g) unsalted butter
1 large, ripe avocado
1 Tbsp lemon juice
12 oz (350g) smoked chicken, cut into strips
4 Tbsp mayonnaise
4 strips cooked, crispy bacon, chopped
Freshly ground black pepper

Sift the flour, baking powder and soda into a bowl and make a well in the
center. Add parsley, wild rice and egg yolks, and pour in the milk.
Gradually work into the flour using a whisk and then beat until thick and
smooth, but don't over-mix.

Whisk the egg whites until stiff and carefully fold into the batter using a
metal spoon.

Heat a little butter in a large frying pan until bubbling, tilting the pan
to coat the sides. Ladle 4 Tbsp batter to form a thick pancake about 4in
(10cm) in diameter. Cook over a low-to-moderate heat for about 2½ minutes.
Turn over and cook for a further 2½ minutes until golden. Make seven further
pancakes and cover to keep moist until ready to serve.

Halve the avocado and remove the pit. Remove the skin and slice thinly.
Sprinkle with lemon juice. Serve pancakes warm, topped with chicken, avocado
and a spoonful of mayonnaise and sprinkle with bacon, black pepper and
parsley.


--------------------------------------------------------------------------------

Lemon meringue waffles
Tangy

One of my favorite puddings is lemon meringue pie -- I love the contrast
between the sharp lemon filling and the sweet marshmallow-like topping. Here
I have combined the classic flavors and textures of the pie to make a waffle
dessert.

Serves 6

½ quantity Basic waffle batter, sweetened
1 tsp finely grated lemon rind
6 Tbsp Greek, or whole-milk, yogurt
6 Tbsp lemon curd
6 small meringues, lightly crushed
Mint leaves, to decorate

Prepare the half quantity of waffle batter, adding the lemon rind to the
batter. Cook the waffles and keep warm until you are ready to serve.

To serve, gently swirl the yogurt and lemon curd together and spoon on top
of the waffles. Sprinkle with crushed meringue and decorate with mint
leaves.


Basic waffle batter
This batter contains the raising agent baking soda, so use the batter as
soon as possible to ensure that the airy, spongy texture is retained. Add
the extra-fine sugar if serving with a sweet topping.

Makes 12 waffles

2 cups (250g) plain flour
½ tsp baking soda
½ tsp salt
2 Tbsp (30g) extra-fine sugar (optional)
1 egg, separated
1¼ cups (100ml) milk
¼ stick (30g) unsalted butter, melted

Prepare and preheat the waffle irons or waffle machine as directed. Combine
the flour with the baking soda, salt and sugar, if using, in a bowl and make
a well in the center. Add the egg yolk and milk, and gradually work into the
flour using a whisk. Beat gently until smooth. Carefully stir in the melted
butter.

In a grease-free bowl, whisk the egg white until stiff and carefully fold
into the batter using a large metal spoon.


--------------------------------------------------------------------------------

Sausage and bacon popovers
Savory

A simple idea that is extremely tasty and reminds me of my childhood. These
are little hollow quick breads; they are a perfect snacking size and
excellent canapés. Try using vegetarian sausages or chopped vegetables for a
veggie version.

Makes 12

1¼ cups (150g) plain flour
½ tsp salt
3 eggs, beaten
1 cup (250 ml) milk
1 tsp dried mixed herbs
6 strips bacon, halved lengthways
24 cocktail sausages
3 Tbsp vegetable oil

To serve:
Mustard
Tomato ketchup

Sift the flour and salt into a bowl and make a well in the center. Add the
eggs, milk and herbs and whisk into the dry ingredients to form a smooth,
thin batter. Set aside for 30 minutes.

Cut the bacon strips in half through the middle to create short lengths.
Carefully wrap a piece of bacon around each sausage. Cover and chill until
you are ready to cook.

Preheat the oven to 375°F/190°C. Spoon ½ tsp oil into each hole of a
12-hole, deep muffin tin and place in the oven for 1 minute until hot. Place
2 sausages side by side in each hole and pour over sufficient batter to come
three quarters of the way up each hole. Bake in the oven for about 35
minutes, until risen, golden and crisp. Best served warm, with mustard and
tomato ketchup on the side.

Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty
Meals, Light Snacks, and Delicious Desserts. Copyright by Good Books (
www.goodbks.com). Used by permission. All rights reserved.



Author
Kathryn Hawkins is an experienced food writer and stylist. She has worked on
several women's magazines on the full-time staff and now as a freelancer.
Kathryn recently moved to Scotland from London, and now works from her
beautiful Victorian guesthouse. She plans to open a cooking school and run
residential and one-day culinary workshops in the house.

Kathryn enjoys using local produce in her cooking and writes on a wide range
of cooking subjects. Her special interests include casual dining, regional
food, cakes and baking, kid's cooking, food for health and healthy eating.
Kathryn has been writing cookbooks for over a decade and has written several
books on healthy eating.

For more information, please visit www.goodbks.com.



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