Great pancakes, crepes & waffles

Ebony, Jan, 1996 by Charlotte Lyons

If you want to give your family a memorable treat, one of the best ways is to serve them Waffles, A[crepes and Pancakes. Although usually served for breakfast, waffles and pancakes can be served with chicken for brunch or dinner, or presented as a dessert.

The versatility of waffles, for example, is evidenced by the fact that Cornmeal Waffles make a great substitute for cornbread or muffins. Pancakes, too, can take on many variations and shapes, and you don't have to take the family out to enjoy those different variations.

So get out your cooking utensils and try some of our best recipe a for Waffles, Crepes and Pancakes.

LEMON BLUEBERRY PANCAKES

1 egg 1 cup all-purpose flour 3/4 cup milk 1 tablespoon sugar 2 tablespoons vegetable off 3 teaspoons baking, powder 1/2 teaspoon salt 2 teaspoons grated lemon rind 1 teaspoon lemon juice 1/2 cup fresh or frozen blueberries

(thawed and well drained)

Beat egg with hand beater until fluffy; beat in remaining ingredients except blueberries just until smooth. Stir in blueberries. Grease heated griddle if necessary. (To test giddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tablespoons of batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

Yields about nine 4-inch pancakes

APPETIZER SPINACH CREPES

CREPES 2 eggs 1 cup milk 3 tablespoons vegetable oil 1/2 cup unsifted all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt

Prepare batter at least 2 hours prior to using. Beat together eggs, milk and oil. Gradually add flour, baking powder and salt; stir until smooth. Cover and refrigerate at least two hours. For each crepe pour scant 1/4 cup of batter on lightly oiled griddle. Cook until top appears dry and underside is golden. Turn to brown other side.

Yields about 12 crepes

SPINACH FILLING

2 10-ounce packages frozen chopped

spinach 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 teaspoon salt

Dash pepper 2 cups milk 1 cup shredded Swiss cheese

Dash nutmeg

Cook spinach as directed on package, drain well. Melt butter, blend in flour, salt and pepper in medium saucepan over low heat. Gradually stir in milk. Stirring constantly, cook over medium heat until thickened. Add spinach, cheese and nutmeg; continue cooking and stirring until cheese is melted. Spoon about 1/4 cup of spinach mixture in center of each crepe;

Yields 12 appetizers

WAFFLE TREAT

2 eggs, beaten 2 cups buttermilk 2 cups unsifted all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup oil 1 cup shredded Gjetost cheese

Sweetened whipped cream 1 1/2 cups strawberry halves

Preheat waffle iron according to manufacturer's directions. Meanwhile combine eggs, buttermilk, flour, baking powder, baking soda, salt and oil. Blend well. Stir in cheese. Pour some batter into heated waffle iron. Bake until steaming stops. Remove and keep warm. Repeat with remaining batter. Serve each topped with whipped cream and strawberries.

Yields 4 to 6 waffles

CINNAMON-BRAN WAFFLE

1 1/4 cups all-purpose flour 1/2 cup oat bran or 2/3 cup robed oats 1 teaspoon baking powder

teaspoon ground cinnamon

teaspoon salt 1 cups milk 1 1/2 cup vegetable oil 2 eggs, separated

Maple syrup

Combine flour, oat bran, baking powder, cinnamon and salt. Combine milk, oil and egg yolks. Add to flour mixture all at once; stir until combined but still slightly lumpy. Beat egg whites until stiff peaks form; gent]y fold into batter with spatula. Do not overmix. Preheat lightly greased waffle iron. Pour about 2/3 cup of batter onto grids. Close lid quickly; do not open during baking. Bake according to manufacture's direction. Repeat with remaining batter. Serve with Maple syrup.

Yields about 5 waffles

APPLE HARVEST PANCAKE PUFF

1/3 cup water 2 tablespoons butter or margarine 1/2 cup complete or buttermilk complete

pancake and waffle mix 2 eggs 4 cups sliced apples 2 tablespoons butter or margarine 1 teaspoon ground cinnamon 2 tablespoons chopped pecans

Syrup

Heat oven to 400 degrees. Generously grease 9-inch pie plate. Bring water and butter to a boil in a medium saucepan. Add pancake mix; stir vigorously until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition. Spread batter evenly onto bottom and sides of prepared pie plate. Bake for 15 minutes. Reduce oven temperature to 300; continue baking for 10 minutes or until golden brown. Meanwhile, saute apples in butter and cinnamon, stirring frequently until crisp-tender. Spoon into hot pancake puff, sprinkle-with pecans. Cut into wedges; serve with syrup.

Yields 6 to 8 servings

CORNMEAL WAFFLES

1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon sugar 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1 cup buttermilk 3 eggs, separated, at room temperature 3 tablespoons vegetable oil

Preheat waffle iron. Combine the cornmeal, flour, sugar, baking powder, and baking soda in medium bowl. Beat together the buttermilk egg yolks and vegetable oil in small bowl. Pour the egg mixture into dry ingredients, stirring with a few quick strokes to form a lumpy batter. Beat the egg whites with electric mixer until stiff peaks form in medium bowl. Gently and thoroughly fold the egg whites into batter with a rubber spatula. Lightly grease or spray to grids of the waffle iron. Follow the manufacturer's directions, or spoon batter onto hot iron and spread it almost to comers of the grid. Close lid and bake 2 to 3 minutes or until the waffle is golden brown. Repeat with remaining batter. Serve with syrup or honey butter.