One of my favourite things my wife bakes is pumpkin pie. She buys a large can of pumpkin puree and goes to town. She mentioned that a small amount was left over so I thought, what about a pumpkin spice pancake. This is a spin on my Lemon Milk Pancakes adding pumpkin and three spices. I found many of the other recipes too strong. The aroma of pumpkin pie was in the air. The only trick is the pumpkin tends to thicken up the batter. I found if I poured it then spread it out some the resulting pancakes were nicer.
Also the batter is orange so it turns dark quicker. Again, I thought the pancakes were done when it was just them turning dark. Great with butter and some maple syrup. If you have any left over, just place on a rack to cool then bag and freeze.
Watch the batter rise in the oven.
German Pancakes are popovers. They are also known as Dutch Babies, Bismarcks or Dutch puffs. Think of a cross between an omelette and a soufflé. Simple recipe of milk, flour, sugar, eggs, vanilla extract and butter. Once removed from the oven, they collapse to form Yorkshire pudding-like sides with an omelette centre.
Serve with a fruit topping, icing sugar or your favourite maple syrup and butter.
2020 Feature recipe of the Sunderland Maple Syrup Festival.
Want your family to eat more whole wheat flour but they don’t like the taste? Try using orange juice instead of milk in your pancakes. The citric acid dulls the fibre taste and makes for an interesting flavour. I like to use orange juice with extra pulp for even more flavour surprises as you eat. As the juice has so much sugar, no need to add more. The sweet juice makes for a dark colour as the sugar caramelizes on the griddle.
The older I get, the more I realize two things: time is precious, and homemade is superior to store bought. Reconciling the two can be a challenge.
I was thinking about my baking recently and realized my passion has moved from dough to batter. Baking with batter has several attractions for me. First, start-to-eat is often as short as 15 minutes. Second is portion control. As our kids are grown and on their own, all of my batter recipes have a 2-portion version and a 4-portion for families. The third attraction is that it requires only low-cost tools and machines. Basics include bowls, a scale, measuring spoons, whisk, measuring cup, spatulas, waffle maker and a griddle.
My third waffle to pancake recipe is Simple Milk Pancakes based on my Simple Milk Waffles. Like that recipe, this is a foundation recipe to me. It is what I build others from. This is a light fluffy pancake. I prefer the Lemon Milk Pancakes. Mainly I use this as a foundation recipe to build on when I don’t want to add an acid.
In the Oat Gluten-Free Lemon Milk Pancakes recipe, I explain how I convert a waffle to a pancake recipe.
My second waffle to pancake recipe is Lemon Milk Pancakes based on my Lemon Milk Waffles. Like that recipe, this is a foundation recipe to me. It is what I build others from.
I was recently advised to reduce my carb and sugar intake. I have been exploring pancakes so I decided to take my Oat Gluten-Free Lemon Milk Waffles and convert it to pancakes. The bonus was that the oat waffles have no sugar. Pancakes require a thinner batter with less fat/sugar and more milk. My starting point to convert a waffle recipe to pancakes is:
Today I was testing a new variation on the Lemon Milk Waffles recipe, using egg white substitute (Meringue Powder) in place of an egg. I figured the lack of egg yolk would result in a lighter waffle, as the yolk turns brown during baking. Here are two waffles, one showing the top, the other the bottom. The lack of egg yolk created more contrast than I usually see.
There are two types of waffle makers: a flip and a traditional. These waffles were created with the traditional maker. The waffle top is not brown on the edges, as the batter did not touch the top plate. On a flip maker as you turn the plates over after closing, both top and bottom plates get batter. The result is a prettier waffle.
What surprised me was how pretty the bottom side was on a non-flip waffle.
Moral of the story: flip your waffles before serving..
I love my soft fluffy waffles, but I wanted to create savoury crisp waffles – something that you could pile toppings on, lift and eat without the toppings falling off. Reading recipes for other bread/cake products gave me ideas. Biscotti is an Italian biscuit that is baked, cut into slices, then baked again. The Italian word ‘biscotti’ translates to ‘twice-baked.’
When my waffles come off of the iron, they are slightly crispy on the outside, but soft on the inside. I thought, suppose you put them in an oven and bake until they are dry throughout? The oven temperature needs to be hot enough to dry, but not so hot as to bake them. I found 325°F/160°C/Gas 3 for about 20 minutes dries the waffles out without baking them more. The result is a light, crispy wafer.