Read Online Waffles, Crepes and Pancakes by Norma Norma Miller - Free Book Online Page A

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 only a few seconds until set, but not browned. Lift out and cook the remaining batter, making about 8–10 pancakes in total.
5. Put a pancake pale-side down on a board and spread the browned side with a little chicken filling. Cover with a second pancake browned side down. Repeat with the remaining pancakes and filling.
6. Brush the hot crêpe maker or frying pan with a little more melted butter, and when hot put the pancake ‘sandwich’ onto the hot surface. Cook for 30–40 seconds until browned, then carefully turn over and cook until the last side is brown and the filling is piping hot. Reduce the temperature if the pancake browns too much.

Courgette (Zucchini) Hotcakes
    These hotcakes have strips of courgette (zucchini) sunk into the batter. If using regular-sized courgettes, cut into round slices rather than lengthways. Or you could use sliced mushrooms or (bell) peppers instead.
    Serves 4–6
6–8 mini courgettes (zucchini)
115 g / 4 oz / 1 cup buckwheat flour
¼ tsp baking powder
Pinch of salt
3 medium eggs
1 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
1. Slice the courgettes (zucchini) lengthways. Blanch in boiling water (from the kettle) for 45 seconds, or until just tender. Drain and spread out on kitchen paper (paper towels) to absorb excess liquid.
2. Sift the flour, baking powder and salt into a bowl. Make a well in the centre, 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 double (heavy) cream. If time allows, cover and leave to stand for about 15 minutes.
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 a small ladleful of batter and spread to give a hotcake about 10 cm / 4 inches across. Before the batter has set, put some courgette (zucchini) slices onto the crêpe and gently push into the batter. 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 crêpe over and cook the second side for about 30 seconds. Lift out and keep warm.
5. Cook the remaining batter and serve warm.

5
Sweet Pancakes – A Second Helping
    T HERE ARE SO MANY delicious and mouthwatering flavours to choose from here. These pancakes and waffles abound in honey, syrup and nuts, fruit and spices. They are perfect for special occasions and will brighten up an ordinary day.
    Among others, look out for crêpe suzette (an established favourite), tiramisu pancakes (coffee-flavoured and rather indulgent), munchable waffles made with oatmeal, apple and cinnamon, and a showpiece chocolate pancake stack.
    These are luxurious treats, with more than a hint of sophistication, yet so easy to make using your waffle maker and crêpe maker, or a non-stick frying pan. Who can resist a second helping?

Oatmeal, Apple and Cinnamon Waffles
    Oatmeal gives an interesting texture to these waffles. You can use a firm pear in place of the apple. Serve with crème fraîche or a caramel sauce.
    Serves 4–6
1 small eating apple
55 g / 2 oz / ½ cup plain (all-purpose) flour
1 tsp baking powder
½ tsp ground cinnamon
Pinch of salt
55 g / 2 oz / ½ cup fine-medium oatmeal
3 tbsp light brown sugar
2 medium eggs
2 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
1. Peel, core and finely chop the apple.
2. Sift the flour, baking powder, ground cinnamon and salt into a bowl and stir in the oatmeal and 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