Is pancake batter interchangeable with waffle batter?
Sorry I don't have recipie to come with now, but will follow this thread! :D
Comment has been collapsed.
Unfortunately I have no waffle recipe at hand. I do have a pancake batter recipe, but you said you're not looking for that, lol.
Comment has been collapsed.
The butter isn't really the problem its that some recipes think they need half a kilo of butter for some reason. I don't think most butter substitutes would work for cooking purposes unless the substitution was some other form of actual oil.
Comment has been collapsed.
Margarine is considered imitation butter in the United States. While I disagree that it should be called butter anything it is still used as a substitute for butter.
Comment has been collapsed.
On bread, it's an ok substitute
Frying, well, let's hope it's real margarine (80%+ fat) and not "I can't believe it's not butter"
For baking, no, just no
Comment has been collapsed.
You'd be surprised how many Southern United States people cook with margarine (sometimes only legally allowed to be called "spread" due to US regulations) in place of butter for nearly anything and think its perfectly fine. It has a horrid flavor but I guess they grew up eating like that and think that's how it's supposed to taste.
Comment has been collapsed.
I cook a lot, and can give you recipes for (almost) anything... But notwaffles. Sorry
Comment has been collapsed.
I used to make my own waffles but I haven't cooked them in ages so I don't even know where my recipe is :( But I suggest anyone who reads this reply to try their waffles with white chocolate, bananas and hazelnuts. You can also add raspberry chocolate if you want, it makes a great pairing with white chocolate. Or banana flavoured chocolate if you can find any, I only ate banana flavoured chocolate once and then they removed that option for some reason. Banana flavoured chocolate + white chocolate were absolutely heavenly. Now I can't find it anywhere :'(
Comment has been collapsed.
Obligatory potato answer because I've had potato waffles. I've also had stroopwafel. Neither of those is anything like pancakes and I'm not actually sure what the waffles are that you're referring to. No need to tell me, I'm off to google it.
Comment has been collapsed.
And now I've found out that what we Brits call a pancake is often different to what the rest of the world does. Our pancakes are similar to other people's crepes. Much thinner and unleavened. No wonder I couldn't imagine the recipe for one of those as a waffle.
Comment has been collapsed.
I have a british friend who came to America for a week and all she ate was pancakes. She was amazed by the differences lol
Comment has been collapsed.
Waffles are supposed to be compact and crispy
Yes they are I guess? Not always though, basically pancake and waffle ingredients are the same..
For waffle you need the waffle maker to make it have many "holes" and make it crispier because of the edge.. (Not sure how to explain)
The ingredients are milk, butter/margarine, egg, all purpose flour, sugar (or if you don't like sugar you can use honey instead)
If prefer mixing sugar and butter/margarine first -> egg -> milk & flour bit by bit
Never put them all together then mix them.. Mix them bit by bit so they're not... crumpled(not sure if it's the right word?)
Batter will be crispier if your batter is cold and the pan/waffle maker is hot (at least 180°C)
Comment has been collapsed.
The entire idea behind a waffle is to be compact (by compact I mean tightly molded not small waffles) and crispy, if it isn't you aren't eating a waffle you have something else, probably a pancake. The ingredients are the same but the ratios are different. Waffles have higher fat content. This, combined with the way they are cooked (the entire thing is pressed in the iron to the point they could be considered "lightly fried") , makes them thinner and crispier than pancakes. For the purposes of sweetness sugar and honey provide nearly the same taste.
While you could technically use pancake batter in a waffle iron I feel that doing so causes them to be drier than they should be than if "proper" waffle batter was used.
Comment has been collapsed.
Well you're already know more than me! xD
Hmm hot waffles yes, it's crispy
I just want to try eat & make waffles that still crispy even if it's cold.. Well though, probably people always eat it while hot
Yep honey is better than sugar for me.. They're not that sweet compared to real sugar, though lately there are many "honey" that made from sugar
At least it is in my country
Well I said "basically".. I think crepes use the same ingredient too but they're thinner
If you know more what's the difference please tell me..
Probably the ratio too?
Comment has been collapsed.
I don't really like sweet foods in general but I think that has to do with the US putting HFC in literally everything.
I'm not entirely certain on crepes but I think they're sort of more egg heavy than the others.
Comment has been collapsed.
The best waffles I remember were not 'compact'--and I bet the recipe was very similar to pancake batter. The waffles were big, everyone loved them, and they formed the cornerstone of Sunday breakfast at uni.
I do not have the recipe.
Also, French toast > waffles > pancakes. French toast I do have a recipe for, but it is nothing special.
Comment has been collapsed.
Liège-style waffles are the way to go. Though, if you're not up for buying pearl sugar so as to make them exactly as they should be, try the recipe Movac provided here). I haven't tried it, but if you want less butter and less sweetness, it's only logical to give this version a try.
I've also seen people say that chilling it from 30 minutes to a whole night is recommended? I've never done that, though.
Comment has been collapsed.
eh... i just eat food.
in the end they all end up in my stomach
Comment has been collapsed.
Holy shit you guys. I made a small giveaway asking for waffle recipes because generally the people suggesting them have actually eaten the recipes they are recommending. Instead I got people telling me to use boxed mix or go to a restaurant.
Does anybody here cook? Like, actually cook, not just heat up TV dinners.
There also seems to be some idea (abroad) that waffle and pancake recipes are interchangeable. They aren't. PanCAKEs are designed to fluff up and absorb toppings, waffles are supposed to be compact and crispy.
I'm looking for a waffle recipe that doesn't have the taste of six kilos of sugar and the butter content of an entire weeks worth of cow's milk.
TL;DR: Give me your best waffle recipes that aren't Paula Deen levels of sugar and butter.
Comment has been collapsed.