Q: What’s the difference between waffles and pancakes?
A: Waffles have more fat, and usually a leavening agent.
Q: What’s the difference between the nationalities of waffles?
A: No idea. According to mythology, German pancakes are round or heart-shaped, Belgian waffles are thicker and have deeper indentations.
German Waffles
Ingredients
- 2 large eggs, separated
- 1 pinch salt
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 1/2 cups melted butter
- 2 cups milk ( whole is best )
- 2 cups all-purpose flour
- 4 tsp baking powder
Instructions
- Whisk egg whites with salt until stiff peaks form.
- In a separate bowl, cream yolks, sugar, and vanilla until lighter and fluffy.
- In a separate bowl, combine milk and butter, then stir into yolk mixture.
- Add flour and baking powder to the yolk mixture, and stir well.
- Fold in egg whites.
- Waffleize in a waffle-o-matic until golden brown, this depends on your waffle maker.
Notes
The waffle iron should be round or heart-shaped to be "authentic".
German Pancakes
Ingredients
- 1/4 cup butter
- 1 cup all-purpose flour
- 1 cup milk
- 6 eggs lightly beaten
- 1/8 tsp salt
Instructions
- Preheat oven to 400F
- Melt butter in a baking dish, or cast-iron pan.
- Mix the other ingredients, pour into the dish (or pan).
- Bake on center rack until golden brown (see below).
Notes
You'll notice the lack of sugar in here. This is where we get to go crazy with toppings.
If you have a thin layer of batter, cooking time will be approximately 15 minutes, if you have a thick layer of batter, cooking time will increase significantly.
If you have a thin layer of batter, cooking time will be approximately 15 minutes, if you have a thick layer of batter, cooking time will increase significantly.
Pancakes
Ingredients
- 1 1/2 cups all-purpose flour, not packed (195 grams)
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cup milk ( whole is better )
- 1 large egg
- 4 tbsp unsalted butter + more for the skillet
- 1 tsp vanilla extract
Instructions
- Whisk the dry ingredients.
- Melt butter and warm the milk to approximately 115 F, and mix well.
- In a separate bowl, whisk the wet ingredients together.
- Combine all the ingredients.
- Preheated (medium), then lower to med-low and butter skillet or frying pan. Flip when you see bubbles forming and the bottom is a nice golden brown.
Notes
I like to wipe the pan clean and re-butter between pancakes.
Wipe away excess butter before pouring the batter.
Use a measuring cup to pour an even amount of batter, start in the middle and pour in a circular motion so it spreads evenly.
For waffle variant, add 1/3-1/2 cup water, just so it pours better.
If you're using this as a batter, you should thin it to this consistency as well.
If you're using this as a batter, you should thin it to this consistency as well.
Pancake Syrup
Ingredients
- 1 cup brown sugar ( see below for making your own )
- 1/2 cup water
- 1/2 cup butter
- 1/4 tsp vanilla or other flavour extract
Instructions
- Whisk sugar and water while bringing to a boil.
- Reduce to medium heat and boil 4 minutes.
- Whisk in butter and flavouring.
- Cook for 1 minute, then remove from heat.
- Can be stored for 3 weeks in the refrigerator.
Notes
1 cup of brown sugar = 1 cup of white sugar + 1 tbsp molasses.
Simple syrup
Ingredients
- 1 cup water
- 1 cup sugar
- 1/2 tsp grated citrus zest ( optional )
Instructions
- Whisk together while bringing to a boil.
- Allow to cool.
- Optional after cooled - stir in 1/4 cup of brandy, cognac, bourbon, or any liqueur.
Super Simple Caramel Sauce
Ingredients
- 1 cup brown sugar ( see below for making your own )
- 1/2 cup salted butter
- 1/4 cup cream
- 1 tsp flavour extract ( optional but I really like vanilla )
Instructions
- Stirring constantly at medium-low heat, bring everything other than the extract to a gentle boil.
- Cook until it thickens, around 5 minutes once it reaches a gentle boil.
- Add the optional extract, turn off the heat, keep stirring another minute.
- Remove from heat, and let cool to at most 130F before putting in a jar and refrigerating until cold.
Notes
1 cup brown sugar = 1 cup white sugar + 1 tbsp molasses
The proper way to make caramel sauce is to use white sugar, and heat it until it starts caramelizing ... the easiest and safest way is by cooking the white sugar and water until fully dissolved, then raising the heat to high, bringing to a boil, and let the solution turn to an amber colour, around 8 minutes. Remove from heat, and carefully whisk in 3/4 cup HWC. Once fully incorporated, stir in 3 tbsp salted butter (for bonus points use unsalted butter and add 1 tsp sea salt to make this a salted caramel sauce).
Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1 tbsp powdered or confectioner's sugar (allullose or erythritol for keto)
- 1 vanilla bean or 1 tsp vanilla extract
Instructions
- The bowl and beaters should be chilled to 40F and completely dry.
- The heavy whipping cream should also be at 40F.
- Start the hand mixer on low, and start whipping the cream until it starts to increase in volume.
- Add the rest of the ingredients, speed up the mixer, and keep whipping until hard peaks form.
Notes
Adjust the amount of sweetener depending on the use. If you're putting this on top of an already sweet dessert, you probably want to use less sugar. If this is going on top of something a little bitter, add more sugar.