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Article: "Crepes, Waffles & Pancakes!"
Author: Chris Sadler
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Copyright: 2006 Chris Sadler
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Crepes, Waffles & Pancakes!

by Chris Sadler -

My morbid fascination with recipes is unfortunately not something
shared by my husband. He loves to cook but I would classify his
interest in recipes as a -27 on a scale of 1 to 10. He avoids
them like the plague. Imagine my surprise when I had to literally
wrestle the Crepes, Waffles & Pancakes! cookbook away from him.
Not only that but he has the next several weekends meals all
planned out using the recipes found inside.

One does have to admit that even the fussiest eater would find a
number of tempting recipes to enjoy. Even better, those of us who
are rather bored with pancakes, were never much of a waffle
enthusiast and has never been terribly successful with crepes,
can find help and inspiration within the pages of Crepes, Waffles
& Pancakes!.

As author Kathryn Hawkins mentions in her Introduction, "There
are hundreds of variations ranging from the plain and simple to
the exotic and indulgent; the thin and the thick; and the smooth
and the textured." No matter from what culture you descend, I am
sure there is a pancake (or similar variation) memory to be had.

Beginning with the "Important Ingredients" Crepes, Waffles &
Pancakes! covers everything you need to know before you start
cooking. Equipment is an important detail to consider and is
thoroughly covered giving you the pros and cons of each type of
pan and maker and covering other important tools you will need to

Once you have the background covered you will move on to "The
Perfect Batter" which provides several basic recipes (from which
most of the recipes derive) and also includes important
variations such as Gluten-Free, butter reduced and flavoured
batters among several others. Storage and serving tips are
offered as well.

After all of these sections you will no likely be melting into
puddle of anticipation and you won't be disappointed. Recipe
sections include "Breakfast & Brunch", "Main Meals", "Specialty",
"Desserts", "Snacks" and "Accompaniments". From the Mail Meals
section enjoy this luscious recipe:

Wild Rice Pancakes With Chicken


Wild rice has a good texture and a mildly nutty flavor.

1 cup (125g) rice flour
2 tsp gluten-free baking powder
1/2 tsp baking soda
2 Tbsp finely chopped fresh parsley plus extra for garnish
3/4 cup (125g) cooked, cold wild rice
2 medium eggs, separated
1 cup (250ml) milk
1/4 stick (30g) unsalted butter
1 large, ripe avocado
1 Tbsp lemon juice
12 oz (350g) smoked chicken, cut into strips
4 Tbsp mayonnaise
4 strips cooked, crispy bacon, chopped
Freshly ground black pepper

Sift the flour, baking powder and soda into a bowl and make a
well in the center. Add parsley, wild rice and egg yolks, and
pour in the milk. Gradually work into the flour using a whisk and
then beat until thick and smooth, but don't over-mix.

Whisk the egg whites until stiff and carefully fold into the
batter using a metal spoon.

Heat a little butter in a large frying pan until bubbling,
tilting the pan to coat the sides. Ladle 4 Tbsp batter to form a
thick pancake about 4in (10cm) in diameter. Cook over a
low-to-moderate heat for about 21/2 minutes. Turn over and cook
for a further 21/2 minutes until golden. Make seven further
pancakes and cover to keep moist until ready to serve.

Halve the avocado and remove the pit. Remove the skin and slice
thinly. Sprinkle with lemon juice. Serve pancakes warm, topped
with chicken, avocado and a spoonful of mayonnaise and sprinkle
with bacon, black pepper and parsley.

Makes 4 Servings

About the Author:
Chris Sadler is Owner and WebAdmin of The
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