Pancakes, Waffles and Crumpets

1. Introduction

Batter based products like pancakes, waffles and crumpets are hundreds of years old. They share some common basic ingredients - flour, water and eggs - but the way in which they are prepared, presented and served differs greatly from one another.

2. Uses of pancakes, waffles and crumpets

• -        as a dessert to end off a multi-course meal
• -        on their own as a meal – like breakfast
• -        as part of a sit-down tea or accompanying coffee at a cafe

*It is worth noting that pancakes and waffles, while traditionally sweet, can also be used for savoury dishes

3. Quality characteristics of a good pancake, waffle or crumpet

Pancakes - are thin, flat and crispy when served hot. When served cold they are softer in texture. They are mostly pale yellow in colour but, given they tend to bubble when cooked, have darker spots where the bubbles form. A classic South African pancake (also known as pannekoek) is served with cinnamon sugar. Other sweet options are lemon and sugar, lemon and honey or chocolate spread.

Crumpets - are thicker than pancakes but smaller in diameter. The batter is smooth and uses a raising agent, producing a light, cake-like product. Crumpets (also known as flapjacks, hotcakes, or griddle cakes) are always served hot. Their exteriors are dark brown with a light, pale yellow inside. Crumpets are usually served with syrup and sometimes even bacon.

Waffles - come in various shapes, sizes and thicknesses. They are patterned with dimples (made from a waffle iron that they are cooked in). Similar to crumpets, they are golden brown on the outside and pale yellow inside. They are crisp and normally served with a wide range of sweet toppings such as cream, icing sugar, chocolate, fruit, syrup and ice cream.

Traditionally the "Belgian Waffle" uses yeast as a raising agent to produce a thicker and lighter waffle. 

4. Classification of batters

1.       Thin
This is a batter made of equal parts liquid to flour; 1:1 ratio . It is also known as "Pour Batter" and when poured into a pan, takes the shape of the pan. It is used for pancakes.

2.       Drop
This batter should 'drop' from a spoon once mixed (and not run like thin batter). It is usually made of two parts flour to 1 part liquid; a 2:1 ratio. Drop batter will maintain its shape. It is used for waffles and crumpets.

5. Ensuring a good product

• -        Prepare the batter mix in advance and store in a refrigerator
• -        Make sure all equipment and additional toppings are prepared in advance of cooking so the end product can be served hot
• -        Specialist pancake pans, griddles and waffle irons help ensure that the product comes out well
• -        Spread the batter out across the cooking surface to ensure it is cooked perfectly throughout