The following is an excerpt from the book.<\/p>\n
Lemon and sultana buttermilk pancakes\u00a0<\/strong><\/p>\n Zesty<\/strong><\/p>\n These pancakes are also good served cold with butter<\/strong>.<\/p>\n Serves 4<\/strong><\/p>\n 1 cup (125g) plain flour<\/strong> To serve: Sift the flour, baking powder, baking soda and sugar into a bowl. Make a well in the center. Add the egg yolks, pour in the buttermilk and gradually whisk into the flour. Beat until thick and smooth but don’t over-mix.<\/p>\n In a grease-free bowl, whisk the egg whites until stiff and, using a large metal spoon,\u00a0carefully fold into the batter together with the lemon rind and sultanas.<\/p>\n Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides. Ladle 4 Tbsp batter into the pan to form a thick pancake about 4in (10 cm) in diameter. Cook over low-to-moderate heat for about\u00a02\u00bd minutes until bubbles appear on the surface. Slide a palette knife under the pancake and flip. Brown the underside of the pancake for 2\u00bd minutes. The pancake should puff up and thicken.<\/p>\n Turn the pancake out onto a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the pancake. Repeat to make eight pancakes. Re-butter the pan as necessary and stack the cooked pancakes between sheets of parchment. Serve with yogurt and maple syrup.<\/p>\n Spicy crab salad crepes The egg-white batter used in this recipe works very well with sweet and savory fillings. Cook gently so that you maintain as much of the batter’s “whiteness” as possible.<\/strong><\/p>\n Serves 4<\/strong><\/p>\n 4 spring onions<\/strong>, chopped In a bowl, gently mix together the chopped spring onions, crabmeat, tabasco sauce, yogurt and soy sauce. Cover and chill until required.<\/p>\n Put the egg whites and cornstarch in a batter bowl and stir in the stock or water, mixing well to form a smooth paste. Season lightly. Brush a non-stick crepe pan — 6in (15cm) base diameter — with a little oil and heat until hot. Pour in a quarter of the batter, tilting the pan to cover the base. Cook over low-to-moderate heat for a few seconds until just set. Flip the crepe over and cook for a few more seconds, taking care not to brown the crepe. Drain on paper towel, layer with baking parchment and keep warm while you make the remaining three crepes. Stir the batter each time it is used.<\/p>\n Lay the crepes on warm plates and fill with the bok choy, pepper and crab salad. Fold the crepes over the filling and serve dusted with paprika if using.<\/p>\n Wild rice pancakes with chicken Wild rice has a good texture and a mildly nutty flavor.<\/strong><\/p>\n Serves 4<\/strong><\/p>\n 1 cup (125g) rice flour\u00a0<\/strong> Sift the flour, baking powder and soda into a bowl and make a well in the center. Add parsley, wild rice and egg yolks, and pour in the milk. Gradually work into the\u00a0flour using a whisk and then beat until thick and smooth, but don’t over-mix.<\/p>\n Whisk the egg whites until stiff and carefully fold into the batter using a metal spoon.<\/p>\n Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides. Ladle 4 Tbsp batter to form a thick pancake about 4in (10cm) in diameter. Cook over a low-to-moderate heat for about 2\u00bd minutes. Turn over and cook for a further 2\u00bd minutes until golden. Make seven further pancakes and cover to keep moist until ready to serve.<\/p>\n Halve the avocado and remove the pit. Remove the skin and slice thinly. Sprinkle with lemon juice. Serve pancakes warm, topped\u00a0with chicken, avocado and a spoonful of mayonnaise and sprinkle with bacon, black pepper and parsley.<\/p>\n Lemon meringue waffles One of my favorite puddings is lemon meringue pie — I love the contrast between the sharp lemon filling and the sweet marshmallow-like topping. Here I have combined the classic flavors and textures of the pie to make a waffle dessert.<\/strong><\/p>\n Serves 6<\/strong><\/p>\n \u00bd quantity Basic waffle batter,<\/strong> sweetened Prepare the half quantity of waffle batter, adding the lemon rind to the batter. Cook the waffles and keep warm until you are ready to serve.<\/p>\n To serve, gently swirl the yogurt and lemon curd together and spoon on top of the waffles. Sprinkle with crushed meringue and decorate with mint leaves.<\/p>\n Basic waffle batter<\/strong> Makes 12 waffles<\/strong><\/p>\n 2 cups (250g) plain flour<\/strong> Prepare and preheat the waffle irons or waffle machine as\u00a0directed. Combine the flour with the baking soda, salt and sugar, if using, in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter.<\/p>\n In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.<\/p>\n Sausage and bacon popovers A simple idea that is extremely tasty and reminds me of my childhood. These are little hollow quick breads; they are a perfect snacking size and excellent canap\u00e9s. Try using vegetarian sausages or chopped vegetables for a veggie version.<\/strong><\/p>\n Makes 12<\/strong><\/p>\n 1\u00bc cups (150g) plain flour<\/strong> To serve: Sift the flour and salt into a bowl and make a well in the center. Add the eggs, milk and herbs and whisk into the dry ingredients to form a smooth, thin batter. Set aside for 30 minutes.<\/p>\n Cut the bacon strips in half through the middle to create short lengths. Carefully wrap a piece of bacon around each sausage. Cover and chill until you are ready to cook.<\/p>\n Preheat the oven to 375\u00b0F\/190\u00b0C. Spoon \u00bd tsp oil into each hole of a 12-hole, deep muffin tin and place in the oven for\u00a01 minute until hot. Place\u00a02 sausages side by side in each hole and pour over sufficient batter to come three quarters of the way up each hole. Bake in the oven for about 35 minutes, until risen, golden and crisp. Best served warm, with mustard and tomato ketchup on the side.<\/p>\n Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by <\/em>Kathryn Hawkins. (May 2006; $15.95US; 1-56148-520-9) Copyright by Good Books \u00a0(www.goodbooks.com<\/a>). Used by permission. All rights reserved.<\/p>\n Kathryn Hawkins<\/strong> is an experienced food writer and stylist. She has worked on several women’s magazines on the full-time staff and now as a freelancer. Kathryn recently moved to Scotland from London, and now works from her beautiful Victorian guesthouse. She plans to open a cooking school and run residential and one-day culinary workshops in the house.<\/p>\n Kathryn enjoys using local produce in her cooking and writes on a wide range of cooking subjects. Her special interests include casual dining, regional food, cakes and baking, kid’s cooking, food for health and healthy eating. Kathryn has been writing cookbooks for over a decade and has written several books on healthy eating.<\/p>\n","protected":false},"excerpt":{"rendered":" Recipes from the book Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-51","post","type-post","status-publish","format-standard","hentry","category-miscellanea"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\n2 tsp baking powder\u00a0<\/strong>
\n\u00bd tsp baking soda\u00a0<\/strong>
\n1 Tbsp extra-fine sugar<\/strong>
\n2 eggs<\/strong>, separated
\n1 cup (250ml) buttermilk<\/strong>
\nFinely grated rind of\u00a01 small lemon\u00a0<\/strong>
\n? cup (60g) sultanas or golden raisins<\/strong>
\n\u00bc stick (30g) unsalted butter<\/strong><\/p>\n
\nPlain yogurt
\nMaple syrup<\/strong><\/p>\n
\n
\nLight and airy<\/strong><\/p>\n
\n12 oz (350g) crabmeat<\/strong>
\n1 dash tabasco sauce<\/strong>
\n4 Tbsp low-fat plain yogurt<\/strong>
\n2 tsp light soy sauce\u00a0<\/strong>
\n3 large egg whites<\/strong>, lightly beaten
\n4 Tbsp cornstarch<\/strong>
\n8 tsp vegetable stock\u00a0or water<\/strong>
\n1 pinch salt<\/strong>
\n1 tsp vegetable oil<\/strong>
\nFew bok choy leaves<\/strong>,\u00a0shredded
\n1 large red pepper<\/strong>, deseeded and cut into thin strips
\nSmoked paprika to dust (optional)<\/strong><\/p>\n
\n
\nIndulgent<\/strong><\/p>\n
\n2 tsp gluten-free baking powder<\/strong>
\n\u00bd tsp baking soda\u00a0<\/strong>
\n2 Tbsp finely chopped fresh parsley plus extra for garnish\u00a0<\/strong>
\n\u00be cup (125g) cooked, cold\u00a0wild rice\u00a0<\/strong>
\n2 medium eggs<\/strong>, separated
\n1 cup (250ml) milk\u00a0<\/strong>
\n\u00bc stick (30g) unsalted butter<\/strong>
\n1 large, ripe avocado<\/strong>
\n1 Tbsp lemon juice\u00a0<\/strong>
\n12 oz (350g) smoked chicken<\/strong>, cut into strips
\n4 Tbsp mayonnaise<\/strong>
\n4 strips cooked, crispy bacon<\/strong>, chopped
\nFreshly ground black pepper<\/strong><\/p>\n
\n
\nTangy<\/strong><\/p>\n
\n1 tsp finely grated lemon rind<\/strong>
\n6 Tbsp Greek, or whole-milk, yogurt<\/strong>
\n6 Tbsp lemon curd\u00a0<\/strong>
\n6 small meringues<\/strong>, lightly crushed
\nMint leaves<\/strong>, to decorate<\/p>\n
\nThis batter contains the raising\u00a0agent baking soda, so use\u00a0the batter as soon as possible\u00a0to ensure that the airy, spongy\u00a0texture is retained. Add the\u00a0extra-fine sugar if serving with a sweet topping.<\/p>\n
\n\u00bd tsp baking soda\u00a0<\/strong>
\n\u00bd\u00a0 tsp salt\u00a0<\/strong>
\n2 Tbsp (30g) extra-fine sugar\u00a0(optional)\u00a0<\/strong>
\n1 egg<\/strong>, separated
\n1\u00bc cups (100ml) milk<\/strong>
\n\u00bc stick (30g) unsalted butter<\/strong>, melted<\/p>\n
\n
\nSavory<\/strong><\/p>\n
\n\u00bd tsp salt<\/strong>
\n3 eggs<\/strong>, beaten
\n1 cup (250 ml) milk<\/strong>
\n1 tsp dried mixed herbs<\/strong>
\n6 strips bacon<\/strong>, halved\u00a0lengthways
\n24 cocktail sausages<\/strong>
\n3 Tbsp vegetable oil<\/strong><\/p>\n
\nMustard
\nTomato ketchup<\/strong><\/p>\n
\n