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Contents {#contents.TOCHeading} ======== [Pancakes & Waffles 2](#pancakes-waffles) [Ingredients & Procedure for Pancakes 2](#ingredients-procedure-for-pancakes) [Should I Use Baking Soda or Baking Powder in Pancakes? 2](#should-i-use-baking-soda-or-baking-powder-in-pancakes) [Procedure to make p...

Contents {#contents.TOCHeading} ======== [Pancakes & Waffles 2](#pancakes-waffles) [Ingredients & Procedure for Pancakes 2](#ingredients-procedure-for-pancakes) [Should I Use Baking Soda or Baking Powder in Pancakes? 2](#should-i-use-baking-soda-or-baking-powder-in-pancakes) [Procedure to make pancakes: 2](#procedure-to-make-pancakes) [Equipment 3](#equipment) [Additional tips: 3](#additional-tips) [Troubleshooting Pancakes 3](#troubleshooting-pancakes) [Variations & Service Options: 3](#variations-service-options) [Dutch Baby Pancakes 3](#dutch-baby-pancakes) [Japanese Souffle Pancakes 4](#japanese-souffle-pancakes) [Ingredients & Procedure for Waffles 4](#ingredients-procedure-for-waffles) [Procedure to make waffles: 4](#procedure-to-make-waffles) [Equipment 4](#equipment-1) [Additional Tips: 5](#additional-tips-1) [Variations & Service Options: 5](#variations-service-options-1) [Store & Freeze 5](#store-freeze) [What Is the Difference Between Regular Waffles and Belgian Waffles? 5](#what-is-the-difference-between-regular-waffles-and-belgian-waffles) [Belgian Waffles 5](#belgian-waffles) [What Is the Difference Between Pancake Batter and Waffle Batter? 5](#what-is-the-difference-between-pancake-batter-and-waffle-batter) [Mise en Place for Bulk Service 5](#mise-en-place-for-bulk-service) [French Toast 5](#french-toast) [Ingredients & Procedure for French Toast 5](#ingredients-procedure-for-french-toast) [Procedure to make French Toast: 5](#procedure-to-make-french-toast) [Additional Tips: 5](#additional-tips-2) [Why Is Stale Bread Best for French Toast? 5](#why-is-stale-bread-best-for-french-toast) [Variations & Service Options: 5](#variations-service-options-2) [Why Does French Toast Taste Too Eggy? 5](#why-does-french-toast-taste-too-eggy) Bread items are vital at breakfast, maybe even more than eggs. Almost no order of eggs will be served without a side of bread. Nothing beats coffee and a bread item such as a roll or pastry for those who prefer continental breakfasts. Apart from toast, a handful of breakfast breads are offered at breakfast houses and buffets. Most food service operations buy some of these goods ready-made or in a heat-and-eat format. In this section, we consider three items that are made to order: pancakes, waffles, and French toast. You may not think of pancakes and waffles as bread, but they are a form of quick bread. Pancakes & Waffles ================== A **pancake** (or **hotcake**, **griddlecake**, or **flapjack**) is a flat cake, often thin and round. A **waffle** is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. Pourable batters are used to make waffles and pancakes. Pancakes are cooked on a griddle, whereas waffles are cooked on a waffle iron. They\'re both perfect for a weekend or holiday breakfast. Simply pair them with sausages or bacon and chosen toppings for a wholesome meal. They are generally served with butter and a syrup blend or maple syrup; pure maple syrup can be costly. Fruit syrups, jams and preserves, applesauce, and fruits such as strawberries or blueberries may also accompany them. Toppings such as fruit syrups, compote, and even chocolate sauce can be used. Fold in a few wild blueberries before flipping your pancakes for a fruity twist. Serve with bacon, sausage and scrambled or fried eggs for a hearty breakfast. If you want to make something healthier, try baking whole-wheat pancakes. These items should be cooked to order and served hot. Waffles lose their crispness very quickly, and pancakes toughen as they are held. However, batters may be prepared ahead of time and are often mixed the night before. Both also have variations, meaning they differ from recipe to recipe. Ingredients & Procedure for Pancakes ------------------------------------ To make great pancakes from scratch, ensure the flour used is properly measured and the baking powder isn\'t stale; old baking powder will not rise as much, resulting in heftier and denser pancakes. Allow your batter to rest for at least 10 minutes before cooking (lumps may still be present). Before you flip, look for the tell-tale signs: the edges will be starting to set up, and bubbles will appear throughout. ### Should I Use Baking Soda or Baking Powder in Pancakes? Most pancake recipes include baking powder, and some include a little bit of baking soda as well. Baking soda requires an acid, such as lemon, vinegar, or buttermilk, to activate. Because basic pancakes frequently utilise simple milk and lack acid, they require baking powder, which contains the acid and makes a good rise. ### Procedure to make pancakes: The method for making pancakes is, of course, based on the recipe. The steps listed below represent the most typical processes utilised in kitchens today. 1. To begin, whisk together the flour, baking powder, sugar, and salt. For blending thoroughly, whisk or stir. 2. Whisk together the eggs and milk in a separate bowl. a. *Separate the eggs and beat the whites until stiff for fluffier pancakes. Make the batter using the yolks first, then fold in the beaten egg whites.* 3. Stir the egg-milk mixture into the flour mixture just until blended. 4. Combine the melted butter. Add a bit more milk if the batter is too thick to spread. b. *The batter can be prepared the night before. Simply cover and place in the refrigerator till the next morning.* c. *If the batter is too thick, add a tablespoon of milk at a time until it reaches the right consistency.* 5. Drop roughly 1/4 cup batter per pancake on a hot, greased griddle. 6. Cook until the bubbles on the surface begin to break and the edges become somewhat dried. 7. Turn to brown the other side and finish cooking. d. *If there are any leftover pancakes, freeze them in a freezer bag. Warm in a microwave, skillet, or toaster.* 8. Garnish with a topping of choice. ### Equipment A decent frying pan is essential for creating pancakes. Pancakes will just not be perfect without a decent-quality frying pan, no matter how good the batter is. Using a non-stick frying pan is recommended to avoid using oil or butter. It won\'t be required to have to scrape the pancake out of the pan, giving more time to work on precise pancake-flipping. Additionally, the pancake won\'t come out oily. ### Additional tips: - Avoid over-mixing the batter. To avoid rubbery, rough pancakes, only mix until the dry ingredients are mostly absorbed by the wet ingredients, leaving some lumps visible. This keeps the pancakes light and fluffy. - Let the pancake batter sit for a few minutes. Allowing it to sit for 10 to 20 minutes allows the lumps to dissolve and the gluten in the flour to relax. - When you notice bubbles on one side of the pancakes, flip them. After your first batch, you may need to modify the heat level. Never flatten the pancake with a spatula to check for raw batter inside---this will completely deflate the pancake. - Use a nonstick griddle or pan for pancakes. Before frying, use only a small amount of cooking spray. ### Troubleshooting Pancakes What to do when- 1. The pancakes have stuck to the pan: a. *The pan has not been seasoned correctly. Season the pan again. After cooking each pancake, wipe the pan with a little oil or butter.* 2. The pancakes are pale: b. *The pan is not hot enough* 3. The pancakes are rubbery: c. *The batter was beaten too hard.* d. *The egg was too large.* e. *The batter was not allowed to stand for long enough.* 4. The pancakes are too thick: f. *The batter was made with too much flour or too little liquid. Add a little more milk or water.* g. *Too much batter was put in the pan.* ### Variations & Service Options: - Add cinnamon, nutmeg, and vanilla extract to taste for spiced pancakes. - To change up the flavour, try adding some orange zest to the mixture and topping the pancakes with melted dark chocolate. - Half the milk can be replaced with plain yoghurt or buttermilk. Because the batter will be thicker, reduce the temperature of your griddle. The pancakes will still be fluffy and slightly sour. - Alternatively, put 2 tablespoons of fresh lemon juice into a mixing bowl and add enough milk to form two cups. Allow it to sit for a couple of minutes before using it as a buttermilk alternative. - To make these pancakes dairy-free, use nondairy milk. - One can substitute whole-wheat flour for up to half of the flour. The pancakes will be less frothy but have a nuttier flavour. White whole wheat flour goes exceptionally well. - Add 1/2 cup of coconut flakes for extra crunch and flavour. - Before flipping the pancakes, top with fresh or frozen blueberries or chocolate chips. - Serve with whipped cream, chocolate or caramel sauce, and chopped almonds or cashews. Experiment with cookie butter or crushed cookies. Dutch Baby Pancakes ------------------- Dutch babies are hard to top when it comes to quick but noteworthy breakfast dishes. They\'re easy to make even on slow mornings, and they form a gorgeously browned, puffy brunch centrepiece that may be sweet or savoury. These pancakes are famous for their defying fluff. Because of the egg-rich batter, they have a very light, airy texture. Dutch babies are comparable to popovers or Yorkshire puddings in this regard, although Dutch babies are served as huge pancakes rather than small individual breads. Dutch babies require little accompaniment, but they are also an excellent blank canvas for a variety of treatments, both sweet and savoury. A liberal sprinkling of powdered sugar, along with the juice of a lemon slice spritzed on top, is the traditional way to serve a Dutch baby. However, one can serve them as pancakes with maple syrup, butter, or a fruit compote. Japanese Souffle Pancakes ------------------------- Soufflé pancakes, known for their towering heights and cake-like texture, are a show-stopping variation of the morning staple popularised by Japanese eateries. While the name may sound scary, all the ingredients---flour, eggs, milk, and butter---are easy to find and are like those found in American pancakes. The main distinction between the two is in their technique. It takes some practice to make soufflé pancakes. Baking powder and delicate mixing are used to make fluffy American pancakes. Soufflé pancakes also contain baking powder, but the secret to their outstanding texture is a meringue. Unlike normal pancakes, which are made by beating whole eggs into the batter, Japanese pancakes derive their height from whipped egg whites added after the remainder of the batter has been made, which renders them impossibly soft and airy. Ingredients & Procedure for Waffles ----------------------------------- The ingredients and process for making waffles are fairly similar to those for making pancakes. Whether a person whips the egg whites or not is entirely up to personal preference, just like with pancakes. ### Procedure to make waffles: 1. Before you begin, make sure your waffle iron or griddle is preheated. 2. In a large mixing bowl, combine the flour, corn flour *(if using, it improves the texture of the waffle*), salt, baking soda, and baking powder. 3. In a separate bowl, whisk together the egg, sugar, butter, shortening (*if using, it improves the texture of the waffle*) and vanilla until thoroughly combined; add in the milk or any other liquid one may use, such as buttermilk, until incorporated and smooth. 4. Fold the flour blend into the milk mixture just until well blended (a few lumps may remain). a. *Don\'t whisk the batter until it is absolutely smooth. There should be some lumps left, but they won\'t be noticeable in the finished waffles.* 5. To keep the waffles from sticking, lightly cover the internal waffle grid with cooking spray or brush the inside of the grid with a pastry brush and some oil. 6. Pour roughly 1/2 cup batter into the waffle iron. Cook for 4 to 6 minutes or until golden brown and crispy. 7. Repeat with the rest of the waffle batter. 8. Serve immediately with butter and maple syrup on top. b. *To make things in advance, double the batch and freeze the extra waffles. Frozen waffles are a ready-made breakfast you can pop in the toaster or reheat in the oven at any time. However, this is not a practice recommended for professional kitchens.* ### Equipment A waffle maker, often known as a waffle iron, is a type of kitchenware used to prepare waffles. Simply pour in the batter, close the waffle maker, and you\'ll have delicious, uniform waffles in no time. Depending on one\'s requirements, there are several waffle maker models to pick from. Lightweight variants are ideal for self-service use, while heavyweight models are ideal for busy restaurants. Before purchasing a waffle maker, consider how many waffles per hour one would want to produce, the size of the waffles, and what benefits are most important to one\'s business---ease of cleaning, quick bake time, durability, or anything else is all good places to start. Also, don\'t overlook the more technical aspects of a unit, such as voltage, temperature range, and timer features. ### Additional Tips: - It is suggested that the flour be weighed in grams. Weighing your ingredients is far more precise than using volume measurements like cups and pints for baking. - Make certain that the baking powder is fresh. If it is more than six months old, the waffles will be less fluffy. - The use of butter and shortening results in a buttery flavour and a crisp texture. One may use all butter or all shortening. Similarly, adding a bit of flour to the corn flour gives it a crispier texture. ### Variations & Service Options: - Serve with a sweet topping such as syrup or ice cream, jam, whipped cream, fruit compote, or fresh fruit. - Make a \"birthday\" waffle stack by alternating layers of whipped cream or icing, birthday decorations or confetti, and candles. - Make a waffle ice cream sundae with an ice cream scoop, chocolate or caramel topping, and sprinkles. For a banana split waffle, add sliced bananas. - Waffles can be topped with hot Southern-style fried chicken and maple syrup or honey butter. - Alter the batter by using brown sugar instead of granulated sugar and a teaspoon of cinnamon. - Pecan Waffles: finely chopped toasted pecans are added to the batter. - Chocolate Chip Waffles: Mini chocolate chips are added to the batter. - Blueberry Waffles: blueberries are added to the batter. - Waffles can also be savoury. Add a couple of tablespoons of shredded cheese and crumbled cooked bacon. ### Store & Freeze - Leftover waffles can be refrigerated for up to 3 days in an airtight container. - Waffles can be frozen for up to 3 months in an airtight container or zip-close freezer bags. - To reheat waffles, arrange them on a baking sheet coated with parchment paper and heat in a 177° C preheated oven for 10 to 15 minutes or until hot. To reheat frozen waffles, use a toaster or toaster oven. ### What Is the Difference Between Regular Waffles and Belgian Waffles? Belgian waffles have deeper pockets and are thicker and larger than conventional waffles. They are commonly made with yeast, but any waffle batter can be used in a Belgian waffle machine. Belgian Waffles --------------- Belgian sugar waffles, or Liège sugar waffles, are named after a city and province in Belgium. They have a lovely crunchy sugar coating on the outside and are soft and chewy on the inside. They are available throughout Europe and in a few Indian restaurants. They can be ordered plain or with a chocolate drizzle. Even though they aren\'t readily available, the technique for making them is simple, requiring only a waffle iron and one specific ingredient. One will require pearl sugar, which is also available in some specialty baking stores. If people can\'t get pearl sugar, they can break up some sugar cubes instead. The use of yeast is the other significant change in these waffles. As yeast is included in the batter, it must rest for a short period before use. You don\'t need a Belgian waffle iron to create these waffles, but the wonderful deep ridges make them unique. These ridges are ideal for storing puddles of maple syrup or other flavours, and you can also slather on Nutella. Serve these waffles immediately, preferably with bacon and eggs. Storing or reheating makes them prone to losing their crunchy texture. Some traditional waffles will incorporate saffron; however, the eggs will give the waffles a wonderful golden colour, and the vanilla extract will create an amazing perfume of sweetness. What Is the Difference Between Pancake Batter and Waffle Batter? ---------------------------------------------------------------- Waffle batter is a bit thicker and contains more sugar, which causes more browning. The batter also has a higher fat content, causing them to be soft in the centre and crisp on the exterior. Pancakes are designed to be soft and floppy; thus, the batter is slightly thinner and contains less fat and sugar. On comparing the basic pancake and waffle preparations, it is observed they are quite alike, with a few key differences: 1. Waffle batter has a greater fat content. 2. Waffle batter is slightly thicker since it includes less liquid. 3. The waffles become exceptionally light When the egg whites are beaten separately and incorporated into the batter. (This step is skipped in certain recipes.) 4. A standard-size pancake generally requires 1/4 Cup (60 mL) of batter. The size of the waffle iron determines the quantity of batter required for waffles. Mise en Place for Bulk Service ------------------------------ Pancake and waffle mixtures leavened just with baking powder can be mixed the night before and kept in the refrigerator. Because some of the rising effects may be lost, the baking powder may need to be increased. Batters made with beaten egg whites and baking powder can be partially prepared beforehand, but the egg whites should be added only before serving. To reheat waffles, arrange them on a baking sheet coated with parchment paper and heat in a 177° C preheated oven for 10 to 15 minutes or until hot. To reheat frozen waffles, use a toaster or toaster oven. French Toast ============ French toast, in various forms, is popular in many places, and it is an excellent way to use up day-old bread. French toast is made by dipping pieces of bread in a batter of eggs, milk, a little sugar, and flavourings. Like pancakes, French toast is cooked on a griddle. It is sprinkled with powdered sugar and served with butter, syrups, preserves, or fruits, like pancakes. Ingredients & Procedure for French Toast ---------------------------------------- Change the basic ingredients to generate variations: - Bread: The usual choice is stale white sandwich bread, but thickly cut brioche is becoming a favourite. Speciality variants can be created with older French bread, rich egg bread or whole-grain bread. - Batter: The usual liquid is milk, which is blended in varied amounts with egg. Cream or sour cream may be included in deluxe versions. - Flavourings: Popular flavours include sugar, vanilla, cinnamon, and nutmeg. Grated lemon and orange rind, crushed anise, rum, and brandy are some other options as well. If desired, sweeten the egg batter with a little sugar or add cinnamon and vanilla extract for a cosy twist. Use thick pieces of brioche bread or challah with whole milk, light cream, or half-and-half for a richer French toast. French toast dessert can be made from thick pieces of pound cake. Making a basic French toast is simple: thick slices of bread are soaked in an egg and milk mixture before frying to crisp the exterior, and then the egg custard middle is cooked. ### Procedure to make French Toast: 1. Begin by cracking the eggs into a wide, shallow basin or pie plate and lightly beating them with a fork or whisk. 2. Incorporate the beaten eggs with the milk, sugar, and a dash of salt (*Intensifies sweetness*). 3. Apply a thin coating of butter on a skillet or griddle. Set it on medium-low heat. a. *When making French toast, substitute shortening or oil for the butter. The amount required will vary depending on the size of the pan; use only enough to coat the bottom.* 4. Lay the bread slices onto the bowl or plate one at a time. Allow the bread to soak up the egg mix for a few seconds before delicately turning it over to coat the other side. To avoid soggy French toast, coat only as many slices as you will be cooking at once. 5. Place the egg-covered bread slices on a heated skillet or griddle. Slowly heat till the bottom is golden brown. Brown the other side as well. 6. Serve hot with butter and syrup or with your preferred toppings. ### Additional Tips: - The most common mistake in making French toast is failing to soak the bread long enough for the batter to permeate. If the bread is simply dipped in the batter, the end result is dry bread with a little egg on top. Soak the bread in the egg mixture for just long enough to absorb it but not so long that it becomes saturated. - If serving the French toast all at once, leave slices warm in the oven set to 94° C or a \"warm\" setting while creating future batches. ### Why Is Stale Bread Best for French Toast? Aside from placing the soaked bread in the frying pan as soon as possible, selecting dry, stale bread is essential for preventing soggy French toast. Fresh bread is naturally moist, but the drier the bread is, the more capacity it must absorb the egg custard. If only fresh, soft bread is available, dry it thoroughly before putting it in the batter. But don\'t accidentally toast it. Instead, set the slices on a baking pan and bake at 135° C for about 10 minutes or until the centre is dry. ### Variations & Service Options: - For cinnamon-spiced French toast, add an extra teaspoon or two of sugar, 1 teaspoon of vanilla, and 1 teaspoon of cinnamon to the egg mixture. - To make a silkier, richer egg batter, add a portion of light cream, half-and-half, or heavy cream. - Instead of syrup, try toppings that complement the French toast. Powdered sugar, chocolate chips or nuts, berries, a streusel mixture, or fruit compote are just a few wonderful possibilities. - One can also make *pain* *perdu*. This French-influenced New Orleans dish, which means \"lost bread,\" calls for allspice, cinnamon, and vanilla, as well as thick French baguette slices. Why Does French Toast Taste Too Eggy? ------------------------------------- The egg-to-milk ratio is critical for creating the traditional custard flavour that makes French toast so delicious. If the proportions are incorrect and one may use too many eggs or not enough milk. The resulting French toast will taste like scrambled eggs. When adjusting the recipe, keep in mind that each egg requires 1/4 cup of milk.