WHAT ARE PANCAKES AND WAFFLES?

Pancakes and waffles, a specialized kind of pancake, as are crepes, are one of humankind's oldest forms of bread. Popovers are closely related, but are in a slightly different branch of the pancake family. All types make the basis for many a meal, snack or dessert, with a wide variety of sweet or savory toppings and fillings. The origin of the American pancakes and waffles can be traced back to 17th century Dutch settlers, and were called  pannekoeken and stroopwafels. So popular in Colonial days, pancakes were often flavored with pumpkin or spices and, waffles were popular at holidays.

The pancake, waffle and crepe batters are basically liquid batters of quick-breads, with pancakes almost having a 1:1 flour to liquid ratio. They each have different consistencies, even though they are made from similar ingredients. They all pour, with waffle batters being the thickest, pancakes in the middle and crepes, thinned with eggs, is as thick as heavy cream.  

A variety and differing amounts of ingredients are used, but the following are the primary ones: dry ingredients are flour, leavening, some sugar, salt, with wet ones, such as milk or buttermilk, eggs, and some melted butter or oil.  Sometimes flavorings, chocolate chips, fruit purees, berries, etc. are added to pancake and waffle batters for a wide multitude of variations. Crepe batters are generally left as plain as they later wrap around all sorts of fillings. 

Pancakes are part of the original group of flat, quick-breads. For thousands of years people made flat ground wheat, nut or non-wheat cakes without leavening. Raising pancakes and waffles with yeast or by beating air into eggs or separated eggs is an old American tradition that predates the invention of baking powder. Yeast ensures lightness especially when using heavier grains and requires an overnight proofing, which develops flavor. In the late 1700's pearl ash, a form of potassium carbonate (K2CO3) was used to leaven baked goods. It leached from wood ashes, was purified by partial crystallization and dried by evaporation. In the early 1800s baking soda was used, and by 1859, Americans had the benefit of using baking powder to leaven pancakes and waffles and a whole host of recipes.

Today's pancakes and waffles are leavened in many ways: with either baking powder (and sometimes with baking soda) and/or packaged or wild yeast, such as sourdough starters. Lighter versions of pancakes and waffles can be made by separating the egg yolks and whites,  beating the whites until a soft peak forms, and then folding them into the batter at the end of mixing. Crepes are leavened with eggs and air beaten into the batter.

Both the pancake and waffle recipes are generally mixed in a similar manner as muffins: the wet ingredients are mixed until frothy and then quickly added to dry ones. Just as muffins are, the batters should not be overmixed; rather they should be left slightly lumpy with wisps of flour showing.  A light hand in mixing the batter  means a light pancake or waffle. Crepe batters are mixed in a different way to incorporate air into the batter.

Pancakes are cooked in a preheated skillet or griddle, which makes them flat or can be baked, which makes them puff in the oven. Waffles are cooked in a special iron which makes crisp on the outside, moist on the inside, with airy traps for butter and maple syrup. Crepes are made in a crepe pan or frying pan, both greased with butter or oil. 

PANCAKES: Nothing beats making homemade, old-fashioned pancakes for my family and friends. The tradition of whipping up bounteous batches of pancakes began in the Middle Ages, and is a direct result of Lent. It is a Christian holiday that was established in the 4th century as 40 days and is generally a period of fasting or other forms of self-denial. 

Today, pancakes are usually eaten for breakfast or brunch, but can be eaten at any time of day. These round cakes vary in thickness from the wafer-thin French Crêpe to the much thicker American breakfast pancake (also called hotcake, griddlecake and flapjack). Many countries have specialty pancakes such as Hungarian Palacsinta and Russian Blini.

HOW TO COOK PANCAKES: American pancakes begin as a batter that is poured into rounds, either on a griddle or in a skillet. Heat a griddle or skillet over medium heat or at 375 degrees F about 10 minutes before cooking. Make sure the griddle is hot! Adjust the griddle's heat during cooking so you don't burn the pancakes. Here's a quick trick to know when the griddle is ready for cooking: Sprinkle a few drops of water on it. If the bubbles skitter around, the heat is just right. Then, spray the griddle lightly with cooking oil spray or lightly grease with a small amount of vegetable oil on a paper towel. Be careful not to burn yourself. You can use butter, but it burns more easily than vegetable oil!

WAFFLES: Waffles, a crisp, light bread, are enjoyed all over the world in some form or another. To give that distinctive waffle imprint, they are cooked in waffle irons, greased with some oil or melted butter and heated. We can even buy packaged, frozen waffles that you pop in the toaster and serve in a matter of minutes. But, there's nothing like a homemade and freshly made waffle, served immediately after cooking, and topped with butter and maple syrup or whipped cream and strawberry compote. 

Waffles are popular not only for breakfast, but for desserts as well. The honeycombed surface is perfect for holding pockets of syrup and is a nice backdrop for any topping, such as fresh peach compote, blueberry syrup, and even ice cream with fudge sauce. Savory waffles can be topped with creamed meat or vegetable mixtures. 

Thank goodness it's not as much trouble to make golden, crisp waffles today.  They are made by pouring a light batter onto one side of a waffle iron, a special hinged cooking utensil with two honeycomb patterned griddles. The second side is closed over the batter and the waffle is cooked until browned and crisp. Now, we can choose from several types of waffle irons to give us that distinctive honeycomb-like grid (from stove-top to electric models, usually non-stick). Waffle irons can make square or circular ones and some produce heart-shaped waffles. 

Waffles can be leavened with chemical leaveners (baking powder, sometimes with baking soda), called non-yeast waffles, or with yeast called yeasted waffles or with the addition of whipped egg whites, also known as Belgian Waffles. However, the baking powder or soda recipes make heavier ones but are the most common.

Most recipes and methods for non-yeast waffles are  very similar to the recipe for pancakes, except that waffles usually have more flour and melted butter or oil; more flour makes a thicker batter and the fat is to keep the waffle from sticking to the waffle iron. (If they do stick, then add a little more oil to the batter). Non-yeasted waffles are mixed in a way similar to making muffins. Wet ingredients (usually milk, eggs, and some melted butter) are quickly added to dry ones (such as flour, salt, baking powder and some sugar). Even savory waffles benefit from the addition of some sugar for flavor, tenderness, and crispiness. 

Belgian or Brussels waffles, have a very light structure and rise higher than regular waffles from the inclusion of whipped egg whites. Because of this, Belgian waffles are baked in slightly bigger and higher irons than regular ones. They are often served as dessert waffles because of their light texture, which goes well with whipped cream, sweet toppings and dessert sauces.