Crepes, Waffles, Pancakes!

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9781561485208: Crepes, Waffles, Pancakes!

Breakfast and brunch will never be the same again. Nor will main meals, desserts or snack-times. This is a culinary adventure that will take you through the day -- even special occasions. It starts with the basic, simple recipes that make these comfort foods a favorite. But a few extra ingredients take the humble crepe, waffle, or pancake into a realm more exotic and provide fresh inspiration for any restless cook. -- Enjoy Lemon and sultana buttermilk pancakes piping hot from the pan or cold on-the-go. -- Go south-of-the-border with Tex-Mex-style chicken waffles for a hearty main meal. -- Get festive with Thanksgiving pancakes or deep-fried mincemeat pancake pockets. -- Take colorful crepe and fruit skewers on a picnic, or serve them at a child's party. -- Finish your day with flair and hazelnut waffles with raspberries -- drizzled with dark chocolate sauce. The book includes more than 100 recipes, a brief history of this traditional food, and its regional variations. From the same series as Juice!, Ice Cream!, Soup! and Grill!

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About the Author:

Kathryn Hawkins is an experienced cooking writer and food stylist. She has worked on several women' magazines and authored numerous books on natural food, including Pancakes!; Bread!; Fruit!; The Allotment Cookbook; The Fruit Veg Grower's Cookbook; Pot It, Grow It, Eat IT; and Real Slow Cooking. She lives in England.

From Publishers Weekly:

Most readers won't need to be convinced that sweet crepes, waffles and pancakes are delicious for breakfast or dessert, but this collection of recipes also makes a compelling argument for savory versions of these batter-based delights. The book begins with a brief history of pancakes around the world, and continues with an overview of the basics (add extra eggs and melted butter to pancake batter to make crepes, and a rising agent to make waffles), including variations on the main ingredients—flour, a liquid (usually milk), eggs—and how readers can change the taste by varying the type of flour (e.g., buckwheat, chickpea, gluten–free, etc.). Divided into breakfast, main meals (which encompass lunches and dinners), desserts, snacks and accompaniments, the recipes range from hearty (Breakfast Waffle Sandwich) to sweet (Oatmeal Pancakes with Raspberries) and salty sweet (Deep-Pan Bacon and Apple Pancakes). Hawkins, a cookbook author from Scotland, also offers such unusual fare as Chicken and Mushroom Pancake "Pasta" (where the pancakes, which are made from buckwheat batter, are sliced into thin strips). Color photos. (May)
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