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Archive for the ‘Pancakes, Waffles & Biscuits’ Category

Chocolate Belgian Waffle

Chocolate Belgian Waffle~~ maple syrup, whipping cream and berries topping really bring out the rich chocolaty flavor of the waffle.

Chocolate Belgian Waffles (makes 7 round waffles)

Ingredients:

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
4 tsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
2 tbsp sugar

Method:

  1. Sift flour, cocoa powder, baking powder and salt into a big mixing bowl.
  2. In a small bowl, whisk egg yolks, milk, cooking oil and vanilla extract to blend well. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until batter is smooth.
  3. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Take care not to over mix the batter, otherwise the waffles will be dense. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.

Regina’s Note: 

  • Waffle batter can be prepared the night before and refrigerated. Let batter sit in room temperature for 1 hour before cooking.
  • Because unsweetened cocoa powder is used so I increase amount of sugar to 2 tbsp. If you eat the waffle plain you might taste a little bitterness from cocoa powder, but the waffles taste perfect with maple syrup, whipping cream and berries.
  • Choosing a good waffle iron is very important for making good fluffy waffles. I recently upgraded to Waring WMK600 Double Belgian Waffle Maker (at a unbeatable price!) and I LOVE it! It is FAST, and makes FLUFFY waffles!
Chocolate Belgian Waffle

Chocolate Belgian Waffle

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In my family we always have Sunday brunch which is pretty much some breads or baked goods, sausages/smoked salmon, egg dish and fruits. But we ran out of of breads and baked goods, so I decided to make these new flavor pancakes, experimenting the flavor and a change for the taste. I didn’t border to look up recipes online, just used my fluffy blueberry pancake recipe as a reference. I also ran out of unsweetened cocoa powder so my pancake batter was kinda thin this time.

Flavor? You can NEVER go wrong when raspberry meets chocolate. The chocolate flavor is there, even though the pancakes don’t look dark brown like chocolate (because I was short on cocoa powder), and I just love bites of tangy raspberry in the pancakes. The whole family loves this new creation.

What else can you add to basic chocolate pancakes? Fresh bananas, strawberries, or none (though it will need some good amount of cocoa powder/melted chocolate to make it taste this good).

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes Recipe (makes 15-17 pancakes)

Ingredients:
1 1/4 cup flour
5 tbsp unsweetened cocoa powder
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
1 1/3 cup milk
2 eggs
3 tbsp unsalted butter– melted
1 cup fresh raspberries– washed and break apart with fingers

Method:

  1. In a large bowl, sift flour, cocoa powder, sugar, baking powder and salt. Make a well in the center.
  2. In a separate bowl, whisk milk and egg to combine. Add in melted butter, whisk to blend well.
  3. Pour the milk mixture to the flour well all at once. Mix to combine until the mixture just becomes moist. Do not over mix the batter. Lightly stir in raspberries.
  4. Heat a griddle or flat pan over medium heat. Drizzle a little cooking pol or spray with cooking spray. Pour batter onto hot griddle, and cook just like with regular pancakes.

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Banana Waffles

Banana Waffles

Banana Waffles (makes 6-7 round waffles, 8-inch each)

Ingredients:
2 cups flour
4 tsp baking powder
1/4 tsp salt
2 very ripe large bananas
2 egg yolks
1 1/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
2 tbsp sugar

Method:

  1. Sift flour, baking powder and salt into a big mixing bowl.
  2. In a small bowl, smash bananas with a fork until fine. Add in egg yolks, milk, cooking oil and vanilla extract to blend well.
  3. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until no dry flour remains. The batter will be lumpy.
  4. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.
Banana Waffles

Banana Waffles

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What to do with overripe bananas, besides banana bread, banana muffins and banana waffles? Richard suggested banana nut pancakes, and here they are! This was my first time making banana nut pancakes. Since I didn’t have time searching for the “perfect” banana nut pancake recipe, I use my fresh corn pancake recipe as a reference. And, I’m happy the pancakes turn out well– fluffy and happy 🙂 I froze some extras, and they taste pretty good too after warming up in microwave.

Banana Nut Pancakes

Banana Nut Pancakes

Banana Nut Pancake Recipe (makes 15 pancakes)

Ingredients:
1 3/4 cup flour
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
2 large ripe bananas
1 1/4 cup milk
1/2 tsp vanilla extract
3 tbsp butter– melted and cooled
2 eggs
handful of chopped toasted walnuts

Method:

  1. Sift flour, sugar, baking powder and salt in a big bowl.
  2. In a separate bowl, mash bananas with a fork. Add in milk, vanilla extract, melted butter and eggs. Hand whisk to combine.
  3. Pour the wet mixture into the flour mixture all at once. Stir until the batter just combined. The batter will look lumpy– DO NOT overstir. Add in chopped walnuts and stir once to incorporate walnuts into batter.
  4. Cook as you will with regular pancakes. Serve hot with butter, maple syrup and whipped cream.

Regina’s Note:

  • Cooked pancakes may be frozen for quick breakfast, just heat up in the microwave.

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I found this recipe while I was searching online for recipes for corn pancakes. I changed the recipe a bit and also added fresh blueberries. The pancakes turn out quite fluffy too, and the prepping method is a lot easier than my other pancake recipe that calls for egg yolk and egg white separation.

Fluffy Blueberry Pancakes #2

Fluffy Blueberry Pancakes #2

Fluffy Blueberry Pancakes #2

Fluffy Blueberry Pancakes #2

Fluffy Blueberry Pancakes Recipe– adapted from Sweet as Sugar Cookies (makes 13 pieces of 4-inch pancakes)

Ingredients:
1  1/2 cup flour
2 tbsp sugar
5 tsp baking powder
1/2 tsp salt– cut down to 1/4 tsp if desired
1 1/3 up milk
2 eggs
3 tbsp melted butter
1 cup fresh blueberries

Method:

  1. Sift flour, sugar, baking powder and salt into a medium bowl. Make a well in the center.
  2. Whisk milk, eggs and melted butter, then pour into the dry ingredients all at once. Stir until just combined. The batter will be lumpy. Gently stir in blueberries.
  3. Heat a griddle or non-stick pan, then turn down heat to medium low. Pour about 1/3 cup of batter onto the pan, cook until bubbles form. Carefully turn pancakes over and cook the other side until it is lightly brown. DO NOT attempt to press down pancakes while cooking, or pancakes will be dense. Serve immediately with butter, whipped and maple syrup.


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Finally! I made some corn pancakes while corns are still in season. My next corn affair will probably be corn and bacon scones, sweet corn fritters… hmm, can’t decide…

Fresh Corn Pancakes

Fresh Corn Pancakes

Fresh Corn Pancakes Recipe (makes 17 pieces of 4-inch pancakes)

Ingredients:
1 3/4 cup flour
2-3 tbsp sugar– see note below
5 tsp baking powder
1/2 tsp salt
2-3 ears of fresh corn, or enough to yield 2 cups corn kennels
1 1/2 cup milk
3 tbsp butter– melted and cooled
2 eggs

Method:

  1. Sift flour, sugar, baking powder and salt in a big bowl.
  2. Cut corns kennels from the cob, enough to yield 2 cups of corn kennels. Set aside. Then use the back of a knife, scrap down any remaining corn pulps and corn juice.
  3. Add 3/4 cup of corn kennels, corn pulps and juice from the cob, and milk in a blender. Blend until fine. Pour milk mixture into a bowl, add in melted butter and eggs, whisk to combine.
  4. Pour the wet mixture and remaining corn kennels to the flour mixture all at once. Mix with a balloon whisk until the batter is just combined. The batter will be lumpy.
  5. Cook as you will with regular pancakes. Serve hot with butter, maple syrup and whipped cream.

Regina’s Note:

  • Sugar: if less sugar is the corns are sweet or if you use more maple syrup.
  • Canned corn can be substituted if fresh corn is not available– check for sugar content though, as some canned corn/cream of corn is already sweetened. Adjust sugar amount accordingly.
  • These pancakes can be served sweet with maple syrup and butter, or savory style with salsa, sour cream and guacamole.
Fresh Corn Pancakes. Can you see the corn kennels?

Fresh Corn Pancakes. Can you see the corn kennels?

 

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Thanks to my good friend Tina for sharing this waffle recipe. I don’t buy frozen waffles anymore, nor do I buy the premix stuff. These waffles are easy to make. The original makes fluffy waffles already. I change the method to egg yolk and egg white separation, which is a little more work, but makes even fluffier waffles. Try both methods and see which one you prefer.

Fluffy Belgian Waffles

Fluffy Belgian Waffles

Fluffy Belgian Waffles (makes 6-7 round 8-inch waffles)

Ingredients for Method #1 (same amount as for Method #2, just makes ingredient list easier to read):
2 eggs
2 cups all purpose flour
1 3/4 cups milk or buttermilk
1/2 cup vegetable oil
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract

Method #1 (original method):

  1. Beat eggs in a mixer or with a hand mixer until they are fluffy.(I think this step is what makes them so good so don’t skip it!)
  2. Mix the dry ingredients in a bowl
  3. Beat the dry ingredients, milk, oil and vanilla into your eggs.(I usually alternate with the liquid and dry)
  4. Spray preheated waffle iron with non-stick spray and pour mix onto waffle iron. Cook until golden brown.

Ingredients for Method #2 (same amount as for Method #1, just makes ingredient list easier to read):
2 cups flour
4 tsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
1 tbsp sugar

Method #2 (egg yolk and egg white separation):

  1. Sift flour, baking powder and salt into a big mixing bowl.
  2. In a small bowl, whisk egg yolks, milk, cooking oil and vanilla extract to blend well. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until no dry flour remains. The batter will be lumpy.
  3. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.

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