Brunch, that late-morning meal, doesn't always have to be eaten at a cafe. Once you know how easy it is, you can make it yourself. The brunch favourites at famous cafes, pancakes, crepes and waffles, are made mainly from just flour, eggs, milk, sugar and a pinch of salt. The equipment is simple too: a good non-stick pan is all you need (except for waffles, which need a waffle maker).
Pancakes, Crepes and Waffles: What's the Difference?
Pancakes and crepes are both cakes cooked in a pan. The difference is that pancakes contain baking powder or baking soda, making them thicker, fluffier and softer. The extra-fluffy, wobbly, sponge-like ones are a special type of pancake made by whipping the egg whites separately for a lighter texture. Crepes originated in France: the batter is swirled into a very thin sheet in the pan. Because crepes are so thin, they don't need a raising agent, but they do require the technique of swirling the batter thinly. Whether they turn out soft or thin and crispy, like the famous Thai street-style crispy crepes, depends on the recipe, the pan and the heat. Waffles are made with a batter similar to pancake batter but need a waffle maker.
What Goes into the Batter
- Flour: Most recipes use wheat flour, either all-purpose flour or cake flour (also wheat flour, but lighter). If you have ever eaten crepes with a light brown colour, they were made with buckwheat flour, the original recipe from Brittany, France.
- Eggs make the batter tender and give the cooked batter a more golden colour. Pancakes and crepes usually use whole eggs, but some waffle recipes separate the whites and yolks for a lighter waffle.
- Milk softens the batter and adds richness. Recipes that use sour milk or buttermilk usually add baking soda, which reacts with it to make the batter rise.
- Sugar and salt add flavour and help give the batter a lovely golden colour.
- Other ingredients such as butter add flavour and colour, while baking powder and baking soda help the batter rise.
Simple Tips Before You Start
- Pour the liquids (milk, buttermilk, butter) slowly into the bowl of dry ingredients (flour, baking powder, baking soda and so on), stirring with a whisk so the flour doesn't form lumps. If you pour in all the liquid at once, the flour floats to the top and clumps, and you will have to waste time straining it to get a smooth batter.
- Once everything is mixed, let the batter rest, especially pancake and crepe batter. Rest it in the fridge for about 10 to 15 minutes so the gluten (protein) in the flour relaxes. The flour absorbs the liquid and the batter thickens, so your pancakes and crepes won't come out too thin. For waffles made with separately whipped egg whites, cook them as soon as the whites are folded in so the batter stays light and soft.
- For beautiful pancakes and crepes, use an 8-inch non-stick pan over medium heat. Brush the pan lightly with butter using a paper towel or brush, then slowly pour in the batter. Remember that the first few usually come out patchy or stick a little because the pan may not be evenly hot yet, but after that, you will have fun cooking them and they will taste great.
We hope you will give these easy brunch tips a try. Your brunch is sure to be delicious and impressive.
