Of Pancakes and Waffles
I was feeding Baby Crustabakes last Sunday morning, when i received a phone call from my dad.
“Make pancake batter” he said. ” I am going over.”
Assuming he was coming over for breakfast, i did as i was told. And soon enough he arrived. He had a huge brown box in his arms.
The box had the words “waffle maker”.
I narrowed my eyes with suspicion. “Waffle maker?” I inquired. “I thought we were making pancakes!”
“Oh, they are from the same batter” he said simply.
Feeling highly doubtful of his “same batter” theory, but knowing better than to argue, i busied myself with cleaning the huge contraption called the “waffle maker”.
We decided to skip reading the instruction manual and proceeded to lowering MY pancake batter onto it. We fiddled with some knobs and switches, and used whatever common sense we had.
And what do you know! A Waffle was made!
From A PANCAKE batter indeed!
So if i were to have a lesson learnt from this. I guess that maybe, just maybe, life shouldn’t be that complicated after all. So toss that instruction manual. Use your common sense, sit back, relax and enjoy the some waffles!
Taken from Junglefrog Cooking
135 gr plain flour
1 tsp baking powder
1/4 tsp salt
2 tbsp caster sugar
1 large egg, lightly beaten
2 tbsp of melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if you frying pan is big enough to cook two pancakes at the same time) It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan.
Serve with lashings of maple syrup and extra butter if you like.