Not Just For Breakfast: Light Pancakes And Waffles Recipe

Article by By Nanette Blanchard

Most of the countries of the world serve some sort of pancake, from French
crepes to Russian blini. Even waffles can either be Belgian or just plain
American. Unfortunately, many waffle and pancake recipes are high in fat
and really heavy. Is it possible to lighten up your morning pancakes? Yes,
it is!

Sourdough starters, yeast, and other leaveners like baking soda and baking
powder are used in dairy-free pancakes and waffles. All these batters will
improve after standing; so don’t be afraid to cover and refrigerate
overnight before cooking. Leftover pancakes and waffles freeze quite well.
I use the microwave to heat up frozen pancakes, and I pop frozen waffles
into the toaster to regain their nice crispy texture.

Pancakes should be cooked on a hot griddle. One way to prepare pancakes for
a large group of people at the same time is to use a large griddle or two
or three nonstick skillets at once. I have a nice enameled cast iron
griddle that fits over two range burners; so I can prepare about 8-10
pancakes at the same time. To keep pancakes warm until serving time, place
on a platter covered with foil in a 200- degree oven. Waffles should be
placed directly on your oven’s racks at 200 degrees to keep warm.

All waffle irons are not created equal. I’ve tested several different
models and found some are more nonstick than others. To prevent a sticky
waffle disaster, pre-season your waffle iron each time you make a batch by
brushing with vegetable oil or spraying with vegetable cooking spray.
Repeat this process if you notice the waffles beginning to stick.

Whether you use your grandmother’s heavy old four-waffle baker or one of
the new fancy-shaped nonstick models, you really don’t need to use a lot of
oil to cook waffles. Some new waffle irons have a temperature setting
which gives you more control over the waffle’s doneness. (All the waffles
in this article were tested in Vitantonio’s Five-of-Hearts nonstick
waffler.)

This article originally appeared in the March/April, 1994 issue of the
_Vegetarian_Journal_, published by the Vegetarian Re