The blind man had found a jar of batter in the refrigerator and was pressing waffles into shape between the hinged metal pans of a waffle iron. Luka could see the batter sizzling and darkening as it spilled over the circumference of the pan.
-The Brief History of the Dead by Kevin Brockmeier
When I was growing up my favorite breakfast was buttermilk waffles with just butter. Syrup was sometimes applied, but I often felt it wasn’t needed. Now my tastes have changed somewhat, and my husband prefers savory more than sweet breakfasts, so I rarely make myself waffles any longer. The Brief History of the Dead gave me a good excuse to have them this past weekend.
As you can see though, I wound up with pancakes instead.
The story is that my waffle iron wasn’t agreeing with me. After creating an abstract and disjointed waffle I decided to give up and make pancakes out of the batter. I have to be honest. I am not exactly what you’d call an expert at making pancakes. They don’t usually turn out that perfect golden color, and they often don’t taste quite right. It’s (usually) easier for me to make waffles because all you have to do it throw the batter into an iron, wait eight minutes, and then you’ve got waffles! Pancakes are a whole other story, but after a couple of tries they did seem to make it. (Congratulations little pancakes!)
Waffles (or Pancakes!)
From the wonderful Fatfree Vegan Kitchen
- 1 1/4 cups flour (I used plain all-purpose white flour)
- 2 Tbsp. sugar or other sweetener
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1 1/3 cups milk (I used soy milk)
- 1/2 Tbsp. egg replacer mixed with 2 Tbsp. water
In a large bowl, mix flour, sugar, baking powder, and salt. Add soy milk and egg replacer and stir just until flour is moistened. (For thicker waffles or pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes while skillet heats, and then stir gently one more time before using.
Heat non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until drop of water sizzles. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter; keep warm.
Repeat until all batter is used, brushing griddle lightly with salad oil, if necessary to prevent sticking. Serve pancakes with syrup or other topping as desired.
I think I need to practice making pancakes – and figure out what is going on with my waffle maker. Apart from that I think that they turned out pretty well. I did put syrup on these, but there was still that little girl in me that was thinking “No, don’t put syrup on there!” But the adult in me was thinking “The syrup will make the pictures look better!” The now-me won over the then-me, but I still won. And I still had pancakes.