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By Lou Seibert Pappas
Go the syrup! With greater than forty recipes for zesty batters and scrumptious fillings, Pancakes & Waffles has breakfast lined. vintage buttermilk pancakes and waffles make magnificent weekend treats, whereas fitter fruit- and nut-filled pancakes and healthy multigrain waffles are ideal for weekday mornings-on-the-go. Going past the standard, with feedback for every little thing from blinis to crepes, this assortment additionally offers mouthwatering suggestion for whipping up fare correct on via to dinner: take pleasure in Buckwheat Pancakes crowned with chvre, smoked salmon, and clean dill at brunch; Potato-Chive Pancakes for a savory supper aspect dish; or crpes bursting with clean berries for the sweetest of candy endings. Any manner you stack 'em, Pancakes & Waffles tastes best suited.
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Additional info for Pancakes & Waffles
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Bake the remaining batter as directed. Top with Rum Hard Sauce or Maple Sugar–Pecan Butter. Makes about fourteen 4-inch pancakes; serves 4 40 pancakes & waffles WINNING WAFFLES For a cosseting treat of homey comfort food, a waffle is hard to beat. With its honeycomb decorative motif, a fragrant, crispy waffle is ready-made to cushion a pool of maple syrup and drizzle of melted butter. Yet these neat breakfast breads offer countless options for dining pleasure throughout the day. With flavors both savory and sweet, they excel with a spectrum of toppings.
2 cups unbleached all-purpose flour 4 large eggs, separated 2 teaspoons baking powder 2 cups buttermilk ⁄2 teaspoon baking soda 4 tablespoons (1⁄2 stick) unsalted butter, melted, or canola oil 1 ⁄4 teaspoon salt 1 Butter, sauce, or syrup for topping Preheat a waffle iron. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter.
11⁄4 cups whole-wheat pastry flour or all-purpose whole-wheat flour 1 ⁄2 cup unbleached all-purpose flour 1 ⁄2 cup cornmeal 1 ⁄2 cup toasted sesame seeds 1 ⁄4 cup oat bran 2 teaspoons baking powder 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon salt 2 large eggs, separated 11⁄2 cups buttermilk or plain yogurt 1 ⁄2 cup milk 4 tablespoons (1⁄2 stick) unsalted butter, melted, or canola oil Maple syrup, fruit syrup, or honey for topping 1 ⁄2 teaspoon freshly grated nutmeg Preheat a waffle iron. In a bowl, whisk together the flours, cornmeal, sesame seeds, oat bran, baking powder, baking soda, nutmeg, and salt.