How To make Pancake & Waffle Toppings (Part 1)
PATTI VDRJ67A:
Delicious toppings Store in refrigerator brOWN SUGAR SYRUP: In medium saucepan, combine 1 cup firmly packed brown sugar and 1 cup water; bring to a boil, stirring constantly. Boil 5 minutes and remove from heat. Stir in 1 Tbls butter or margarine and 1/2 tsp maple flavoring. Makes 1 cup. ORANGE SYRUP: In small saucepan, combine 1/2 cup sugar, 1/4 cup frozen orange juice concentrate and 1/4 cup butter. Cook over low heat, stirring constantly, until sugar is dissolved. Makes 3/4 cup. APPLE CIDER SYRUP: In small saucepan, combine 2/3 cup light corn syrup with 1/3 cup frozen apple juice concentrate. Cook until heated. Makes 1 cup. SPICY CIDER SYRUP: In medium saucepan, combine 1/2 cup sugar, 1 tbls cornstarch and 1/8 tsp pumpkin pie spice; stir in 1 cup apple cider and 1 tbls lemon juice. Cook, stirring constantly, unitl mix thickens and boils for 1 minute. Remove from heat and stir in 2 tbls margarine. Makes 1-1/4 cups. HONEY 'N MAPLE SYRUP: In small saucepan, combine 1 cup maple syrup with 2 Tbls honey. cook until heated. Makes 1 cup.
SPICED MAPLE SYRUP: In medium saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup maple syrup, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp allspice; bring to a boil. Cook over low heat, stirring
occasionally, for 5 minutes. Stir well before serving; serve immediately. Makes 1-1/2 cups. WHIPPED MAPLE SYRUP: In medium bowl, cream together 1-1/2 cups powdered sugar, 1/2 cup softened butter, 1/2 cup maple syrup and 1 egg yolk. Makes 1-3/4 cup. More on part 2.
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How To make Pancake & Waffle Toppings (Part 1) 's Videos
Pancake 4 Ways | Jamie Oliver
We may all know the classic Jamie Oliver pancake recipe by now, but here's four tweaks to that same recipe to take it four separate but brilliant ways. And if you don't know it, don't worry the original recipe is still in there as well! Enjoy!
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Ultimate French Toast | Jamie Oliver
How To Make One Cup Pancakes | Jamie Oliver
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4 Levels of Waffles: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of waffles. And then we brought in a food scientist to review their work. Which waffles were the best?
Check out the professional's recipe here on the ICE blog:
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How to make Pancakes | Fluffy Pancake Recipe
This recipe for pancakes makes the most perfect soft and fluffy pancakes. Using ingredients you should already have in your kitchen you can easily make these pancakes from scratch for brunch or breakfast this weekend.
Whip up these super easy pancakes and don't forget to send me a picture of your recreation, all the links are below. Next time you are looking for a breakfast recipe learn how to make pancakes from scratch with this simple pancake recipe.
So if you would like to learn how to make pancakes then just follow this pancake Recipe.
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FLUFFY PANCAKE RECIPE
Ingredients
1½ Cups | 190g Flour
4 Teaspoons Baking Powder
Pinch of Salt
2 Tablespoons Sugar (optional)
1 Egg
1¼ Cups | 310ml Milk
¼ Cup | 60g Melted Butter + more for cooking
½ Teaspoon Vanilla Essence
Instructions
In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
In a smaller bowl crack in the egg and pour in the milk.
Add the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined.
Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
To cook the pancakes heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter.
Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
Serve the pancakes stacked high with butter and maple syrup. Enjoy.
Notes
You can add other flavourings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.
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How to Make Waffles with Pancake Mix
Want to know if you can use pancake mix to make waffles? Yes you can! Use this short cut recipe to have almost made-from-scratch waffles in just a few minutes!
Get the printable recipe here:
Why Use Oil Instead of Butter?
Instead of butter, this recipe recommends using oil. The reason is because the waffles will be crispier than if you were to use butter. The best type of oil to use is a neutral-tasting oil like vegetable or canola.
How to Freeze Waffles
The best way to save waffles is by freezing them. To do this, simply let the waffles cool completely on a wire rack. Once they are cooled, place about two waffles in each sandwich baggie.
Seal the bags. Then, put all of your sealed baggies into one big freezer storage bag. When you want to eat a waffle, simply take one out of the freezer and place it in your toaster.
What is the Best Pancake Mix for Waffles?
The best pancake mix to use is one that’s plain. Avoid using flavored pancake mixes or ones that have fruit in them. I like to use pancake mixes that only call for the addition of water, like Krusteaz.
Ingredients
1 1/2 Cups Pancake Mix (Just Add Water Type)
2/3 Cup Water
3 Tablespoons Oil
1 Egg
1 Teaspoon Vanilla Extract (optional)
1 Tablespoon Malted Milk Powder (optional)
1/2 Teaspoon Cinnamon
Instructions
1. Add the pancake mix, water, oil, beaten egg, and optional ingredients to a mixing bowl.
2. Use a whisk to combine the ingredients to make waffle batter.
3. Heat a waffle iron and brush with oil to keep the waffles from sticking.
4. Add the batter to the hot waffle iron. (I used 1/4 cup of batter for my small Dash Waffle Iron)
5. When the waffle iron indicates it is done, remove the waffle and serve, or keep warm in the oven.
How to make fresh bubble waffle
Perfect Homemade Waffles (Mochi Vs. Belgian)
Yeah, waffles are good but most of the time, homemade just doesn't hit right. We're going to make a major correction to that by making mochi waffles, the classic Belgian liege waffle, and even a third an easy eggo style waffle.
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Recipe:
Mochiko Flour: