Pancakes for Breakfast

[akirlu]

When making Swedish pancakes for only one person (however hopeful the dogs), a single egg is quite sufficient to begin the batter. Two is too many, and three is right out.

Also, a week in the pot is just not sustainable for any type of tea. It will have little islands of mold floating in it, even if it isn't flavored with fruit or cinnamon.

Comments

[vgqn.livejournal.com]

I made waffles this morning, first time in a year or two. My platonic ideal for waffles is a crisp exterior and a tender, moist interior. Is this achievable even? Tender & soft or crisp & dry seem to be my actual options. Maybe I should make Swedish pancakes instead.

Re teapot: Urk.

[vgqn.livejournal.com]

This recipe promises crisp & tender, but also airy, which sounds like dry to me. Maybe I should try yeasted waffles instead.

Belgian Waffles

[lsanderson.livejournal.com]

Oh my yes. My mother had a recipe that rose overnight in the fridge -- frequently to a state of waterfall -- that we ate with strawberries and whipped cream. It was a recipe that made the rounds after the Seattle World's Fair with a story that would have lighted every light at Snopes had there been such at a site at the time. It had yeast and sour cream in it if I remember right. No egg whites. You made it the day before and left it in the fridge to rise in a much, much, much bigger bowl than you thought you'd need, beat it down the next day and then put it in the waffle iron. (No folding in of egg whites.) It may not have met your platonic ideal, but it was better than most of the waffles on the cave walls.

Purported Recipe Stolen at Great Cost from the Seattle World's Fair

[lsanderson.livejournal.com]

¼ Cup Warm Water
1 Pkg Dry Yeast
1 ¼ Cup Scalded Milk
4T Sugar
1t Salt
½ Cup Butter Melted
3 Eggs
2 Cups Flour
½ Cup Sour Cream

Do the needful, and let it rise for 2 hours. Beat it down, and put in the fridge for the night in a quite large bowl. (It’s got legs.)

Beat down in the morning and cook in a hot waffle iron. If it sticks, grease the iron. (It also has legs in the iron, so don’t overfill.)

Serve with whipped cream and strawberries or anything else your heart desires.

[vgqn.livejournal.com]

Mmm, I think I see some yeasted waffles in my future -- thanks!

(Ulrika, sorry for hijacking your post.)

[akirlu.livejournal.com]

Nothing to be sorry about. I very much enjoy these sorts of found conversations and am always happy to have them here. I wish there were better places for them generally/collectively, which is part of why I seem to have been sucked into Fei Si Bu Ke.

[vgqn.livejournal.com]

Made these this morning, and they were great, even with my modern, reversible plate waffle-maker! Thanks, Larry! I have to admit that I subbed yogurt for the sour cream, because that's what I had in the fridge, but it seems to have worked fine.

[akirlu.livejournal.com]

I think the best local waffles I've had in a while were very probably a yeast-batter type. The cafe no longer does them that way, but I seem to recall they were in the direction of your ideal, and very good, at any rate. The thing that struck me at the time was how absurdly thick the batter was -- it seemed closer to dough than anything I'd previously seen under the rubric "waffle batter" which suggests to me a yeast recipe with a long rise to let the glutens develop.