Monday, May 16, 2011

breakfast : classic pan cake & waffle

Before i started browsing food blogger, breakfast was just past of routine for me. I didn't really enjoy my breakfast.. Every morning i was just having bread with butter. I didn't cook or bake anything. First, i can't be bother to cook in the morning. in my mind, cooking = ribet!!! hehehe lots of hassle..
Of course, in one point, having the same breakfast everyday, i got fade up, wanting something new.. then i started browsing for breakfast recipe. Pancake and waffles are one of the easiest and don't require too much effort. i have tried cooking pan cake before, in my first year living in Yemen, but wasn't successful. the texture, the taste was just wrong!

i found so many pancake recipes, and finally i found my fav one, here i will share:

Classic buttermilk pancake (recipe from
3 Tbs. unsalted butter; more for serving
9 oz. (2 cups) unbleached all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 cups buttermilk
2 large eggs
Vegetable oil for the griddle
Pure maple syrup for serving

Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.
Serve hot with butter and maple syrup.

Classic crispy Waffle  (recipe also from
3-1/2 oz. (3/4 cup) bleached all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1/2 tsp. vanilla extract

Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

My say :

Me and my husband like our waffle to be crispy, not soft. i was trying many recipes and tricks to make it crispy. after i found this recipe from fine cooking, now my waffle is crispy. so the secret is with the cornstarch and put them in oven while making the 2nd batch!!

there are some variation for waffle and pancake. add cinnamon, chocolate chips, peanut butter, cornflakes,raisin, anything you like!! but still the classic one is my fav.
ever since i found this recipe, now i enjoy my breakfast tume!

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