Waffles, Crepes and Pancakes (22 page)

4.
Grease the metal rings and put them onto the hot surface to warm for a few seconds. Pour a spoonful of batter into each ring (about 1 cm / ½ inch deep). Cook for 3–5 minutes, depending on the depth, until bubbles begin to rise to the surface and burst. When the surface has set, remove the rings (use oven gloves) and use a flat spatula or palette knife to turn the crumpets over. Cook until a pale golden colour on both sides.

5.
Make further batches and grease the metal rings each time they are used.

6.
To eat them straight from the pan, cook until golden brown on both sides, otherwise toast them.

Corn Fritters

Using both sweetcorn and cornmeal adds flavour to the fritters. If cornmeal isn’t available, just increase the flour.

Makes about 8

140 g / 5 oz cooked sweetcorn

2 medium eggs, separated

2 tbsp cornmeal

3 tbsp plain (all-purpose) flour

Freshly milled salt and pepper

Oil or melted butter

1.
Put the sweetcorn into a bowl and stir in the egg yolks, cornmeal, flour and a little seasoning.

2.
In a grease-free bowl, whisk the egg whites until they form soft peaks, then carefully fold into the corn mixture.

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, drop spoonfuls of the mixture onto the hot surface and cook for 2–3 minutes on each side until golden brown and cooked through.

5.
Keep the fritters warm while further batches are cooked.

Apricot and Walnut Griddle Scones

Best made and eaten the same day. If preferred, make with 55 g / 2 oz dried fruit in place of the apricot.

Makes about 18–20

6 ready-to-eat apricots

6 walnut halves

225 g / 8 oz / 2 cups self-raising (self-rising) flour

2 tbsp caster sugar

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Finely chop the apricots and walnut halves.

2.
Sift the flour into a bowl and stir in the sugar, chopped apricots and walnuts. Make a well in the centre and break in the eggs. With a wooden spoon, gently stir the flour into the eggs, gradually adding the milk and mixing to make a thick batter.

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 spoonfuls of batter onto the hot surface and cook until bubbles begin to rise to the surface and burst. Using a flat spatula or palette knife, carefully turn the scones over and cook until golden brown on both sides. Lift out and keep warm.

5.
Keep the drop scones warm whilst further batches are cooked.

Welsh Cakes

It’s traditional to make these cakes with currants, but they’re delicious, too, made with chopped, ready-to-eat dried apricots or glacé cherries. Cooked on the hob in a griddle pan or a heavy-based frying pan, these cakes freeze well.

Makes about 12

225 g / 8 oz / 2 cups self raising (self rising) flour, plus extra for rolling

2 tsp ground mixed spice

Pinch of salt

115 g / 4 oz / ½ cup butter

2 tbsp caster sugar, plus extra

85 g / 3 oz currants

2 medium eggs

A little milk

Oil or melted butter

1.
Sift the flour, mixed spice and salt into a bowl. Cut the butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the mixture until like fine crumbs. Stir in the sugar and currants.

2.
Make a well in the centre and break in the eggs. Mix with a wooden spoon or palette knife, adding sufficient milk to give a soft dough.

3.
Turn the dough onto a lightly floured surface and roll out to a thickness of about 1 cm / ½ inch. Cut out rounds with a 6 cm / 2½ inch floured cutter. Re-roll the trimmings.

4.
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.

5.
Cook the scones for 3–5 minutes on each side until golden brown and cooked through.

6.
Transfer to a wire rack. While hot, sprinkle with extra caster sugar and serve warm or cold.

Index

batter
13

blini recipes:

smoked salmon and soured cream
78

with grapes and lemon mascarpone
68

chapatis
172

corn fritters
180

crêpe makers
5

crêpe recipes:

beetroot (beet) with roasted vegetables
96

Breton with cinnamon honey butter
52

buckwheat with prawns (shrimps)

cheese and ham Breton
20

coffee
63

crêpes suzette
104

green with guacamole
92

herb with scrambled eggs and mushrooms
32

lemon and lime saucy
112

lemon with smoked trout, crème fraîche and fennel leaves
90

parcels with mozzarella cheese and cranberries
114

crumpets, orange
178

flatbreads
174

galette recipes:

courgette (zucchini)
100

onion and mustard
39

rum and coconut
66

hotcake recipes:

American with chilli sausages
34

cherry
70

liquid measurements
7

muffins, English
176

pancake recipes:

apple, walnut and honey parcels
158

asparagus tarts
142

bacon and parsley
22

bananas, grapes and custard filled
148

basic
16

beer batter with steak
88

chicken curry
132

chocolate, ginger and hazelnut rolls
156

chocolate stack
124

coconut, pineapple and ricotta pancakes
149

crisp triangles
144

fig with honey
118

five-spice duck
84

fruit salad
126

gluten-free chocolate
61

hot lamb and tomato stack
140

lemon layer with berries
48

marshmallow and chocolate floats
122

meringue-topped apricot
154

mini shapes
175

pancake stacks with lemon and chive
26

parcelled prawns (shrimps)
136

pizzas
138

raisin cheesecakes
150

rice with sweet and sour vegetables
42

ricotta and sultana
47

sausage breakfast
131

sesame seed with watercress and feta cheese salad
28

smoked haddock
134

spinach and cheese
146

spinach with tomatoes
82

tiramisu
120

toasted ‘sandwich’
98

with dried figs and apricots
155

with fruits soaked in Earl Grey tea
106

with roasted plums
152

with strawberries and cream
151

yeasted with pecan fudge sauce
56

scone recipes:

apricot and walnut griddle
181

cheese and onion drop
171

parsley potato
173

toppings:

blueberries in vodka
163

chocolate sauce
163

citrus strands
162

flavoured butters
164

hot chilli
160

mascarpone and orange cream
163

mustard sausages
161

olive and lemon tajine
160

spicy curry
159

Thai fish
161

vegetables with pine nuts and sesame seeds
162