Great Pancakes, Crepes & Waffles

By Lyons, Charlotte | Ebony, January 1996 | Go to article overview

Great Pancakes, Crepes & Waffles


Lyons, Charlotte, Ebony


If you want to give your family a memorable treat, one of the best ways is to serve them Waffles, A[crepes and Pancakes. Although usually served for breakfast, waffles and pancakes can be served with chicken for brunch or dinner, or presented as a dessert.

The versatility of waffles, for example, is evidenced by the fact that Cornmeal Waffles make a great substitute for cornbread or muffins. Pancakes, too, can take on many variations and shapes, and you don't have to take the family out to enjoy those different variations.

So get out your cooking utensils and try some of our best recipe a for Waffles, Crepes and Pancakes.

LEMON BLUEBERRY PANCAKES

1 egg 1 cup all-purpose flour 3/4 cup milk 1 tablespoon sugar 2 tablespoons vegetable off 3 teaspoons baking, powder 1/2 teaspoon salt 2 teaspoons grated lemon rind 1 teaspoon lemon juice 1/2 cup fresh or frozen blueberries

(thawed and well drained)

Beat egg with hand beater until fluffy; beat in remaining ingredients except blueberries just until smooth. Stir in blueberries. Grease heated griddle if necessary. (To test giddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tablespoons of batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

Yields about nine 4-inch pancakes

APPETIZER SPINACH CREPES

CREPES 2 eggs 1 cup milk 3 tablespoons vegetable oil 1/2 cup unsifted all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt

Prepare batter at least 2 hours prior to using. Beat together eggs, milk and oil. Gradually add flour, baking powder and salt; stir until smooth. Cover and refrigerate at least two hours. For each crepe pour scant 1/4 cup of batter on lightly oiled griddle. Cook until top appears dry and underside is golden. Turn to brown other side.

Yields about 12 crepes

SPINACH FILLING

2 10-ounce packages frozen chopped

spinach 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 teaspoon salt

Dash pepper 2 cups milk 1 cup shredded Swiss cheese

Dash nutmeg

Cook spinach as directed on package, drain well. Melt butter, blend in flour, salt and pepper in medium saucepan over low heat. Gradually stir in milk. Stirring constantly, cook over medium heat until thickened. Add spinach, cheese and nutmeg; continue cooking and stirring until cheese is melted. Spoon about 1/4 cup of spinach mixture in center of each crepe;

Yields 12 appetizers

WAFFLE TREAT

2 eggs, beaten 2 cups buttermilk 2 cups unsifted all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup oil 1 cup shredded Gjetost cheese

Sweetened whipped cream 1 1/2 cups strawberry halves

Preheat waffle iron according to manufacturer's directions. Meanwhile combine eggs, buttermilk, flour, baking powder, baking soda, salt and oil. Blend well. Stir in cheese. Pour some batter into heated waffle iron. Bake until steaming stops. Remove and keep warm. Repeat with remaining batter. Serve each topped with whipped cream and strawberries.

Yields 4 to 6 waffles

CINNAMON-BRAN WAFFLE

1 1/4 cups all-purpose flour 1/2 cup oat bran or 2/3 cup robed oats 1 teaspoon baking powder

teaspoon ground cinnamon

teaspoon salt 1 cups milk 1 1/2 cup vegetable oil 2 eggs, separated

Maple syrup

Combine flour, oat bran, baking powder, cinnamon and salt. Combine milk, oil and egg yolks. …

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