Whether you like some or all, waffles, pancakes and French Toast are corners stone to a nice family weekend or holiday breakfast. I am a consummate waffle expert. A great waffle must be toasted dark golden brown with a creamy light beige center. You should be able to smell that a waffle is done. Many say to wait until the steam stops escaping from the iron. Or to let the light go out, or stop blinking, or whatever the manufacturers instructions say. I go with my nose. Once I start to smell a sweet toasted bread that is just seconds from being burnt, it's done! I like to melt butter before I start baking waffles. I keep the butter and a brush ready to baste the hot waffle as soon as it lifts out and hits the plate. Warm maple syrup is at the ready.
Buttermilk pancakes are tender and mouth watering. The secret to fantastic pancakes (and waffles) is allowing the batter to rest. The flour needs an opportunity to absorb some moisture. If you are using a packaged mix, the milk solids need a chance to re-hydrate. This is why a cup of instant hot chocolate starts to taste better about half way through. I like to prepare my batter the night before and refrigerate. This is how you get restaurant style pancakes.
French Toast is good, but I like great! Lots and lots of cinnamon. I have even used Apple Pie Spice that tasted really really good. Adding a pinch of salt to the egg mixture helps the eggs combine better with the milk. Challah Bread makes fantastic French Toast. I read an article about drying out, but not toasting the bread in a low oven prior to dipping into the egg mixture. I totally agree, thus the reason why stale bread works so well. This keeps the toast from becoming mushy.
Cooking waffles, pancakes, and French toast require the dance between time and temperature.
Griddles should be well oiled, but not greasy. French Toast and Pancakes cook great on a medium hot surface. Bubbles for pancakes and edges for French toast are the best indicators of when to flip. These both cook fast. Don't over crowd or try to do to many at one time. and waffles we know is all about the aroma.
I will be cooking these famous Breakfast Breads this weekend. The best recipe will be posted on Sunday. Check back for the winning recipe and some photos. I need some hungry tasters to help me with this one!
*My culinary buddy George like Wafflecakes...making pancakes with waffle batter. And yes they are two different things.*
Buttermilk pancakes are tender and mouth watering. The secret to fantastic pancakes (and waffles) is allowing the batter to rest. The flour needs an opportunity to absorb some moisture. If you are using a packaged mix, the milk solids need a chance to re-hydrate. This is why a cup of instant hot chocolate starts to taste better about half way through. I like to prepare my batter the night before and refrigerate. This is how you get restaurant style pancakes.
French Toast is good, but I like great! Lots and lots of cinnamon. I have even used Apple Pie Spice that tasted really really good. Adding a pinch of salt to the egg mixture helps the eggs combine better with the milk. Challah Bread makes fantastic French Toast. I read an article about drying out, but not toasting the bread in a low oven prior to dipping into the egg mixture. I totally agree, thus the reason why stale bread works so well. This keeps the toast from becoming mushy.
Cooking waffles, pancakes, and French toast require the dance between time and temperature.
Griddles should be well oiled, but not greasy. French Toast and Pancakes cook great on a medium hot surface. Bubbles for pancakes and edges for French toast are the best indicators of when to flip. These both cook fast. Don't over crowd or try to do to many at one time. and waffles we know is all about the aroma.
I will be cooking these famous Breakfast Breads this weekend. The best recipe will be posted on Sunday. Check back for the winning recipe and some photos. I need some hungry tasters to help me with this one!
*My culinary buddy George like Wafflecakes...making pancakes with waffle batter. And yes they are two different things.*
1 comment:
yum....where do I sign up to become a taster?
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