Waffles, Crepes and Pancakes by Norma Norma Miller Read Free Book Online

about 30 seconds. Lift out and keep warm.
6. Cook the remaining batter and keep warm. Spread the warm blinis with a little lemon mascarpone and top with pieces of grape.

Cherry Hotcakes
    In place of the almond extract you could use 1 tbsp of chopped almonds or ground almonds.
    Serves 4–6
250 g / 9 oz pitted cherries, thawed if frozen
115 g / 4 oz / 1 cup buckwheat flour
1 tsp baking powder
Pinch of salt
2 medium eggs
2 tbsp melted butter
A few drops almond extract
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
Icing sugar, to dust
1. If using thawed frozen cherries, drain if very wet. Roughly chop the cherries.
2. Sift the flour, baking powder and salt into a bowl. Make a well in the centre, break in the eggs, pour in the melted butter and add a few drops of almond extract. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream. If time allows, cover and leave to stand for about 15 minutes.
3. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
4. When hot, pour a small ladleful of batter and spread to give a small hotcake. Before the batter sets drop 2 or 3 pieces of cherries onto the surface and gently push into the batter. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the hotcake over and cook the second side for about 30–45 seconds. Lift out and keep warm.
5. Dust with icing sugar before serving.

Almond Waffles with Strawberries and Balsamic Syrup
    A little Italian balsamic vinegar gives a subtle sweet/sour flavour that enhances the taste of strawberries.
    Serves 4–6
Topping
350 g / 12 oz strawberries
4 tbsp caster sugar
3 tbsp balsamic vinegar
Waffles
55 g / 2 oz / ½ cup wholemeal (whole-wheat) flour
55 g / 2 oz / ½ cup buckwheat flour
1 tsp baking powder
Pinch of salt
3 tbsp caster sugar
2 medium eggs
2 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
50 g / 1¾ oz flaked (slivered) almonds
Icing sugar, to dust
1. Remove any stalks or leaves from the strawberries and cut into quarters. Put the sugar and balsamic vinegar into a bowl and stir to dissolve the sugar. Fold in the quartered strawberries. Cover and leave for the flavours to infuse. Stir once or twice to coat the strawberries in the syrup.
2. Sift the wholemeal (whole-wheat) flour, buckwheat flour, baking powder and salt into a bowl and stir in the sugar. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream. Stir in the flaked (slivered) almonds.
3. Preheat the waffle maker to ‘Medium’ heat.
4. When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.
5. Close the machine and cook for 4–6 minutes until golden brown.
6. Cook the remaining batter, keep warm.
7. Dust the warm waffles with icing sugar and serve with the strawberries and balsamic syrup.

Spiced Apple Waffles
    I think apple dishes flavoured with mixed spice have a warm wintry feel. Serve with syrup, crème fraîche or piping hot English custard.
    Serves 4–6
Filling
1 eating apple
Waffles
55 g / 2 oz / ½ cup buckwheat flour
55 g / 2 oz / ½ cup cornmeal flour
1 tsp baking powder
Pinch of salt
3 tbsp golden caster sugar
2 medium eggs
2 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
Icing sugar, to dust
1. Peel, quarter, and core the apple. Cut into small pieces.
2. Sift the buckwheat flour, cornmeal, baking powder and salt into a bowl and stir in the sugar. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually