Waffles, Crepes and Pancakes Read Online Free PDF Page B

underside is golden brown. Using a flat spatula or palette knife, carefully flip the crêpe over and cook the second side for about 30 seconds. Lift out and keep warm.
5. Cook the remaining batter and keep warm.
6. Spread the crêpes with a little cinnamon honey butter, fold into quarters and eat immediately.

Waffles with Melon, Pomegranate and Mint
    Fruit salad with a little brandy, but if you don’t want the alcohol, just replace with more orange juice.
    Serves 4–6
Topping
½ ripe cantaloupe melon
1 pomegranate
6 mint leaves
2 tbsp brandy, optional
2 tbsp orange juice
1 tbsp caster sugar
Waffles
115 g / 4 oz / 1 cup plain (all-purpose) flour
1 tsp baking powder
Pinch of ground ginger
Pinch of salt
3 tbsp caster sugar
2 medium eggs
2 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
1. Cut the melon into three slices. Scoop out and discard the seeds. Cut the flesh from the rind and cut into slices. Cut the pomegranate in half and scoop out the seeds. Tear the mint leaves into small pieces.
2. Put the brandy (if using), orange juice and sugar into a bowl. Stir in the melon slices, pomegranate seeds and torn mint. Cover and leave for the flavours to infuse.
3. Sift the flour, baking powder, ground ginger and salt into a bowl and stir in the sugar. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream.
4. Preheat the waffle maker to ‘Medium’ heat.
5. When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.
6. Close the machine and cook for 4–6 minutes until golden brown and crisp.
7. Cook the remaining batter and keep warm.
8. Serve the warm waffles topped with the brandied fruits.

Yeasted Pancakes with Pecan Fudge Sauce
    These pancakes have a slight yeasty flavour and a more open texture. You can make the batter the night before and put it into the fridge overnight. If you do this, take the batter out of the fridge 30 minutes before use.
    Serves 4–6
Fudge Sauce
70 g / 2½ oz pecan nuts
1 tbsp cornflour (cornstarch)
2 tbsp butter
3 tbsp soft brown sugar
1 small 175 g / 6 oz can evaporated milk
Pancakes
115 g / 4 oz / 1 cup plain (all-purpose) flour
Pinch of salt
2 tbsp soft brown sugar
½ tsp fast-action dried yeast
2 medium eggs
2 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
1. Chop the pecan nuts. Blend the cornflour (cornstarch) in a cup with 2 tbsp cold water. Put the butter and sugar into a pan over a low heat and stir until the sugar has dissolved. Bring to the boil and stir in the evaporated milk and the blended cornflour (cornstarch). Cook for a minute or two until thick and smooth. Stir in the chopped pecan nuts.
2. Sift the flour and salt into a bowl and add the sugar. Stir in the yeast. Make a well in the centre and break in the eggs and pour in the melted butter. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. Cover the bowl with oiled clear film (plastic wrap) and leave in a warm place until doubled in size, about 45 minutes to an hour. Before using, mix the batter and, if too thick, stir in a little milk.
3. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
4. When hot, pour in a small ladleful of batter and spread out to the size of a small teacup. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the pancake over and cook the second side for about 30 seconds. Lift out and keep warm.
5. Cook the remaining batter and keep warm. Heat the sauce and spoon over the hot pancakes.

Choc-Chip Waffles with