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What are your favorite pancake/waffle/french toast recipes? NT
- Thread starter kendall
- Start date
Michael's "Dad's Buttermilk Waffles" (T&T) and REC: Buckwheat Pancakes, inside
Buckwheat Pancakes
1 cup all-purpose flour
1/2 cup buckwheat flour
1 tsp. salt
1 Tbs. sugar
1-3/4 tsp. baking powder
2 eggs
1-1/4 cups milk (,more or less, depending on how thin or thick you like your pancakes
3 Tbs. melted butter
Combine the dry ingredients in a bowl. Make a well in the center, break in the eggs, beat with a fork, incorporating some of the flour. Start adding milk br dribbles until everything is moist. Stir until smooth, then whisk in the rest of the milk and the butter. Cook in the usual way. Serve with butter an maple syrup.
(This is my tweaked version of The Joy of Cooking's plain pancake batter)
Buckwheat Pancakes
1 cup all-purpose flour
1/2 cup buckwheat flour
1 tsp. salt
1 Tbs. sugar
1-3/4 tsp. baking powder
2 eggs
1-1/4 cups milk (,more or less, depending on how thin or thick you like your pancakes
3 Tbs. melted butter
Combine the dry ingredients in a bowl. Make a well in the center, break in the eggs, beat with a fork, incorporating some of the flour. Start adding milk br dribbles until everything is moist. Stir until smooth, then whisk in the rest of the milk and the butter. Cook in the usual way. Serve with butter an maple syrup.
(This is my tweaked version of The Joy of Cooking's plain pancake batter)
Which Joy? My Dad, before he died, insisted I get the paperback
in the early 80s, then I inherited his hardback, and gave my paperback away to a poor girl who was considering a life with my mentatlly ill ex-husband, and she couldn't cook. LOL, I also helped her clean out his bank account to escape.
I still use my dad's 1964 revision, tho I have the newest version.
in the early 80s, then I inherited his hardback, and gave my paperback away to a poor girl who was considering a life with my mentatlly ill ex-husband, and she couldn't cook. LOL, I also helped her clean out his bank account to escape.
I still use my dad's 1964 revision, tho I have the newest version.
Rec: Eggnog Waffles
Eggnog Waffles
1 egg, room temperature and separated
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon
1/16 tsp nutmeg
1 tbsp brown sugar
3/4 cup eggnog
4 tbsp butter, melted and cooled
Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, eggnog and butter. Add to dry ingredients, mixing just until blended. Fold in beaten egg white until just mixed. Do not overbeat batter. Makes a relatively thick batter. Yield: 3 waffles. Great with warm maple syrup.
Source: Waffles, by Donna Rathmell German
Eggnog Waffles
1 egg, room temperature and separated
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon
1/16 tsp nutmeg
1 tbsp brown sugar
3/4 cup eggnog
4 tbsp butter, melted and cooled
Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, eggnog and butter. Add to dry ingredients, mixing just until blended. Fold in beaten egg white until just mixed. Do not overbeat batter. Makes a relatively thick batter. Yield: 3 waffles. Great with warm maple syrup.
Source: Waffles, by Donna Rathmell German
Rec: Granola Waffles
Granola Waffles
3/4 cup granola
1 cup whole wheat flour
1-3/4 cups all-purpose flour
1 tsp salt
1 tsp grated orange peel
2 tsp baking powder
2 eggs
2 cups milk
1/2 cup butter, melted and cooled
2 tbsp honey
In bowl combine whole wheat flour, salt, orange peel, and baking powder and set aside.. Break eggs into a large bowl, beat eggs lightly with an electric mixer. Beat in milk, butter and honey until blended. Add the flour mixture and beat until batter is smooth. Bake waffles in a preheated waffle iron. Yield: 8 waffles.
Source: unknown
and this is the granola I often use in the waffles....
The Queen’s Oats
8 cups regular rolled oats
1-1/2 cups firmly packed brown sugar, or a little less (makes a fairly sweet granola)
1-1/2 cups regular wheat germ
1/2 cup sesame, sunflower or other seeds
1/2 cup coconut or nuts, or both, as desired
1/2 cup unprocessed oat or wheat bran (optional, but healthy)
1/2 cup vegetable oil
3/4 cup honey or maple syrup
2 tsp vanilla
1/2 tsp salt
raisins or chopped dried fruits (optional)
Preheat oven to 325º. In a large bowl add all dry ingredients except raisins or dried fruit, stir to blend. In a saucepan heat oil, honey or maple syrup and vanilla just until bubbling. Pour over dry ingredients and mix thoroughly. Divide mixture between two lightly greased 10x15-inch rimmed baking sheets, spreading evenly (OR sometimes I just do it all in a big roasting pan -- easier to stir). Bake about 20 minutes or until coconut is lightly browned. Remove from oven and stir several times as grains cool to prevent sticking. (If you like your granola in chunks, don’t stir while it cools.) When cool, add raisins or other dried fruit. Store in an airtight container. Yield: about 16 cups
Pat’s notes: Yummy granola. I also like to use it in Granola Waffles and Honey Granola Bread.
Date: Sat, 29 Mar 2003 From: hAndyman
Hi Pat. Thanks for the recipe. I've been making it at least once every 2 weeks for a while now (and have only burned it once, thank goodness). I've tried it using maple syrup only once, deciding that it was a waste of good maple syrup (better to drizzle some on for that delicious maple flavor - that goes great on many cereals!). I routinely use 1 cup of brown sugar and half a cup of honey in order to lower calories and sweetness a bit, and add sesame, flax, poppy, pumpkin, sunflower and millet seeds, (a couple tablespoons each) as well as pecans or almonds, oat or wheat bran, and coconut. I bake it undisturbed (i.e. without stirring) on Teflon non-stick sheets and break it up so it's chunky (people like to snack on the chunks). Everyone adds their own dried or fresh fruit as they wish, but dried cranberries are the most popular it seems, although I've tried cut up apricots, apples, etc. as well as fresh bananas and strawberries. It's a good recipe, and I haven't bought granola since trying it. I usually make a seed bread at the same time as I use many of the same ingredients in both recipes. I'm glad you posted the recipe, and happy I tried it! Cheers! Andy
More Andy’s notes:
I'm still using Pat/No. Cal's recipe...since I started making it about 3 years ago (though I have tried some other recipes, with less success) but I make small changes from batch to batch to give it different flavours to emphasize; e.g. I'll add more sunflower seeds, or more coconut, or more pecans, etc. This recipe makes about 2 of those big coffee or iced tea cans (2 lb or 1 kg?).
Granola Waffles
3/4 cup granola
1 cup whole wheat flour
1-3/4 cups all-purpose flour
1 tsp salt
1 tsp grated orange peel
2 tsp baking powder
2 eggs
2 cups milk
1/2 cup butter, melted and cooled
2 tbsp honey
In bowl combine whole wheat flour, salt, orange peel, and baking powder and set aside.. Break eggs into a large bowl, beat eggs lightly with an electric mixer. Beat in milk, butter and honey until blended. Add the flour mixture and beat until batter is smooth. Bake waffles in a preheated waffle iron. Yield: 8 waffles.
Source: unknown
and this is the granola I often use in the waffles....
The Queen’s Oats
8 cups regular rolled oats
1-1/2 cups firmly packed brown sugar, or a little less (makes a fairly sweet granola)
1-1/2 cups regular wheat germ
1/2 cup sesame, sunflower or other seeds
1/2 cup coconut or nuts, or both, as desired
1/2 cup unprocessed oat or wheat bran (optional, but healthy)
1/2 cup vegetable oil
3/4 cup honey or maple syrup
2 tsp vanilla
1/2 tsp salt
raisins or chopped dried fruits (optional)
Preheat oven to 325º. In a large bowl add all dry ingredients except raisins or dried fruit, stir to blend. In a saucepan heat oil, honey or maple syrup and vanilla just until bubbling. Pour over dry ingredients and mix thoroughly. Divide mixture between two lightly greased 10x15-inch rimmed baking sheets, spreading evenly (OR sometimes I just do it all in a big roasting pan -- easier to stir). Bake about 20 minutes or until coconut is lightly browned. Remove from oven and stir several times as grains cool to prevent sticking. (If you like your granola in chunks, don’t stir while it cools.) When cool, add raisins or other dried fruit. Store in an airtight container. Yield: about 16 cups
Pat’s notes: Yummy granola. I also like to use it in Granola Waffles and Honey Granola Bread.
Date: Sat, 29 Mar 2003 From: hAndyman
Hi Pat. Thanks for the recipe. I've been making it at least once every 2 weeks for a while now (and have only burned it once, thank goodness). I've tried it using maple syrup only once, deciding that it was a waste of good maple syrup (better to drizzle some on for that delicious maple flavor - that goes great on many cereals!). I routinely use 1 cup of brown sugar and half a cup of honey in order to lower calories and sweetness a bit, and add sesame, flax, poppy, pumpkin, sunflower and millet seeds, (a couple tablespoons each) as well as pecans or almonds, oat or wheat bran, and coconut. I bake it undisturbed (i.e. without stirring) on Teflon non-stick sheets and break it up so it's chunky (people like to snack on the chunks). Everyone adds their own dried or fresh fruit as they wish, but dried cranberries are the most popular it seems, although I've tried cut up apricots, apples, etc. as well as fresh bananas and strawberries. It's a good recipe, and I haven't bought granola since trying it. I usually make a seed bread at the same time as I use many of the same ingredients in both recipes. I'm glad you posted the recipe, and happy I tried it! Cheers! Andy
More Andy’s notes:
I'm still using Pat/No. Cal's recipe...since I started making it about 3 years ago (though I have tried some other recipes, with less success) but I make small changes from batch to batch to give it different flavours to emphasize; e.g. I'll add more sunflower seeds, or more coconut, or more pecans, etc. This recipe makes about 2 of those big coffee or iced tea cans (2 lb or 1 kg?).
Rec: Light N' Crisp Waffles
Light N' Crisp Waffles
2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup oil as in Crisco (Pat’s note: I used canola)
2 egg whites, stiffly beaten
Preheat waffle maker. Put all ingredients except egg whites in a large bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in egg whites. Pour 1/2 C. batter over center of grids. Close the waffle maker, bake until golden, about 2 min. Repeat. Serve hot with your favorite topping. Yield: 18 waffles.
Source: PeaDee @ Gails
PeaDee’s notes: These are excellent and the only one I use. I place any extras on a cookie sheet and when frozen I put into plastic freezer bags. Hubby takes out and pops into toaster oven during the week.
Pat’s note: These were very nice.
Light N' Crisp Waffles
2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup oil as in Crisco (Pat’s note: I used canola)
2 egg whites, stiffly beaten
Preheat waffle maker. Put all ingredients except egg whites in a large bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in egg whites. Pour 1/2 C. batter over center of grids. Close the waffle maker, bake until golden, about 2 min. Repeat. Serve hot with your favorite topping. Yield: 18 waffles.
Source: PeaDee @ Gails
PeaDee’s notes: These are excellent and the only one I use. I place any extras on a cookie sheet and when frozen I put into plastic freezer bags. Hubby takes out and pops into toaster oven during the week.
Pat’s note: These were very nice.
Kenbdall, we are big fans of Creme brulee french toast (m)
from BA. I have been making this for years. Although not the traditional French toast rec. It is great, it is prepared the night before. I also add nuts to the recipe. Always gets rave reviews. I serve it with a fruit salad.
Rec: Creme Brulee French Toast
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Makes 6 servings.
Gourmet
You Asked For It; Inn at Sunrise Point, Camden, Maine
July 1998
Epicurious.com © CondéNet, Inc. All rights reserved.http://www.epicurious.com/recipes/recipe_views/views/15213
from BA. I have been making this for years. Although not the traditional French toast rec. It is great, it is prepared the night before. I also add nuts to the recipe. Always gets rave reviews. I serve it with a fruit salad.
Rec: Creme Brulee French Toast
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Makes 6 servings.
Gourmet
You Asked For It; Inn at Sunrise Point, Camden, Maine
July 1998
Epicurious.com © CondéNet, Inc. All rights reserved.http://www.epicurious.com/recipes/recipe_views/views/15213
The very best I've ever had are made from one of the recipes in
Joy of Cooking. It includes sour cream, lots of melted butter, separated beaten eggs. I've been a waffle nut from the age of 5. In fact, when I was 10, my father bought me my own waffle iron.
If you don't have a Joy of Cooking and want the recipe, let me know.
Joy of Cooking. It includes sour cream, lots of melted butter, separated beaten eggs. I've been a waffle nut from the age of 5. In fact, when I was 10, my father bought me my own waffle iron.
If you don't have a Joy of Cooking and want the recipe, let me know.
Rec German Apple Pancakes
I've posted this before but it is so delicious it is worth another posting:
GERMAN APPLE PANCAKES ( Serves 4)
Beautiful presentation; especially good with pork sausage as an accompaniment!
4 eggs
3/4 cup flour
3/4 cup milk
1/2 tsp salt
1/4 cup butter
2 apples, cooking type, sliced thinly (I use Granny Smith)
1/4 cup sugar
1/4 tsp cinnamon
Heat oven to 400°. Place 2 round layer cake pans in oven. Beat eggs, flour, milk and salt in mixer bowl at medium speed (or in food processor) for 1 minute. Remove pans from oven and place 2 T butter in each. Rotate pans until butter melts and coats sides of pans.
Arrange half of apple slices in each pan. Divide batter evenly between pans. Mix sugar and cinnamon, and divide between the pans.
Bake, uncovered, for 20-25 minutes or until puffed and golden.
Serve with syrup, applesauce, powdered sugar or fruit.
I've posted this before but it is so delicious it is worth another posting:
GERMAN APPLE PANCAKES ( Serves 4)
Beautiful presentation; especially good with pork sausage as an accompaniment!
4 eggs
3/4 cup flour
3/4 cup milk
1/2 tsp salt
1/4 cup butter
2 apples, cooking type, sliced thinly (I use Granny Smith)
1/4 cup sugar
1/4 tsp cinnamon
Heat oven to 400°. Place 2 round layer cake pans in oven. Beat eggs, flour, milk and salt in mixer bowl at medium speed (or in food processor) for 1 minute. Remove pans from oven and place 2 T butter in each. Rotate pans until butter melts and coats sides of pans.
Arrange half of apple slices in each pan. Divide batter evenly between pans. Mix sugar and cinnamon, and divide between the pans.
Bake, uncovered, for 20-25 minutes or until puffed and golden.
Serve with syrup, applesauce, powdered sugar or fruit.
REC: Baked Banana-Stuffed French Toast
This is lusciously delicious, very rich tasting, and lowfat on top of it all.
BAKED BANANA-STUFFED FRENCH TOAST
(Regular slices work better than thin sliced bread).
INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).
DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. (I use 2 large skillets). Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Pure maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
Per serving without syrup: calories, 243; total fat, 6g; saturated fat, 2g; cholesterol, 160mg.
This is lusciously delicious, very rich tasting, and lowfat on top of it all.
BAKED BANANA-STUFFED FRENCH TOAST
(Regular slices work better than thin sliced bread).
INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).
DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. (I use 2 large skillets). Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Pure maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
Per serving without syrup: calories, 243; total fat, 6g; saturated fat, 2g; cholesterol, 160mg.
Swedish Pancakes
Swedish Pancakes
3 eggs
1 Tbs. sugar
1 cup flour
1/2 tsp. baking powder
1+1/2 cups milk
3 Tbs. melted butter
Whisk flour, sugar, and baking powder into bowl. Add eggs one at a time. Mix well. Add melted butter and milk, stir until smooth.
I like these with lemon curd or fresh berries
Swedish Pancakes
3 eggs
1 Tbs. sugar
1 cup flour
1/2 tsp. baking powder
1+1/2 cups milk
3 Tbs. melted butter
Whisk flour, sugar, and baking powder into bowl. Add eggs one at a time. Mix well. Add melted butter and milk, stir until smooth.
I like these with lemon curd or fresh berries
These are great! I make 'em for breakfast, but I think it may be a dessert. Oh well
An electric griddle works great with these. Their perfect diameter in the photo makes me think he cuts his afterward with a cookie cutter or uses a mold with the batter, but I don't bother. Place in oven to keep warm.
Makes 24 3" diameter by 1/2" thick pancakes.
His recipe was a guide, but I've simplified it some:
3 apples sliced thin sauteed in butter, a bit of sugar, cinnamon and some organic apple juice.
Warm Canadian maple syrup and butter in lieu of the caramel sauce.
Hazelnut creamcheese spread (from Panera) mixed with thick drained vanilla yogurt in lieu of the mascarpone spread.
The first time I made them I boiled fresh hazelnuts and spent the next 42 years of my life cleaning the skin off, then roasted 'em to recrisp, then chopped them for sprinkling.
I haven't bothered with that since.
Our weekend guests suggested spreading warm Nutella on them. I love guests like that.
http://www.theworldwidegourmet.com/nuts/woodlands-hazel.htm
An electric griddle works great with these. Their perfect diameter in the photo makes me think he cuts his afterward with a cookie cutter or uses a mold with the batter, but I don't bother. Place in oven to keep warm.
Makes 24 3" diameter by 1/2" thick pancakes.
His recipe was a guide, but I've simplified it some:
3 apples sliced thin sauteed in butter, a bit of sugar, cinnamon and some organic apple juice.
Warm Canadian maple syrup and butter in lieu of the caramel sauce.
Hazelnut creamcheese spread (from Panera) mixed with thick drained vanilla yogurt in lieu of the mascarpone spread.
The first time I made them I boiled fresh hazelnuts and spent the next 42 years of my life cleaning the skin off, then roasted 'em to recrisp, then chopped them for sprinkling.
I haven't bothered with that since.
Our weekend guests suggested spreading warm Nutella on them. I love guests like that.
http://www.theworldwidegourmet.com/nuts/woodlands-hazel.htm
MariaD's baked pancake squares
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=25&msgid=11
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=25&msgid=11