4 BEST PANCAKE & WAFFLE RECIPES

The last assignment for the Food Detective team for season ten of the Dr. Oz Show was to investigate the ingredients and differences between traditional store-bought Pancake / Waffle mixtures and there frozen premade cousins.

In this post, I wanted to highlight the very best stratch mix recipes that are available, made with fresh and selected ingredients, not the over-processed and sub enriched ones that you will find in the cheaper brands.

Believe it or not, making these pancakes and waffles takes about the same time, given a minute or two then using a premixture. More importantly, you know what you are putting into your pancake and waffles.

The Caloric intake is very similar on all these recipes, below 300 per serving!

Check out the show, try the recipes and don’t forget to tell me how you found them after you’ve made them! Send me a picture of your pancakes and waffles to @dannyboomeofficial on Instagram.

https://www.doctoroz.com/episode/are-there-oz-approved-waffles-and-pancakes

TRADITIONAL PANCAKES

By Danny Boome

 INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1 cup milk or buttermilk
  • 2 large eggs
  • 1/4 cup melted butter

METHOD

  1. Heat a nonstick skillet or griddle pan over medium-low heat. Take paper towel and dab with olive oil, then gently cover the surface of the pan.
  2. In a large bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt mix until incorporated. Whisk in milk, vanilla, nutmeg, eggs, and melted butter just until combined.
  3. Like the olive oil, lightly grease preheated griddle or nonstick skillet with unsalted butter. For each pancake, pour 1/4 cup batter onto hot skillet or griddle and cook until evenly brown, about 2-4 minutes. Flip and cook until evenly golden on the other side. Repeat with remaining batter, greasing skillet or griddle as needed between batches.

Chef Danny Note:

Let the pan do the work: once you have poured the batter into the pan, let it cook, no need to check on it or wiggle the pan, be patient for 2-4 minutes then flip!

You know they are ready: once the cooking time is coming to an end, lightly tap the middle of the pancake with your finger. You can tell that the pancakes are ready when there is no visible indentation.

 

BLUEBERRY LEMON RICOTTA BUCKWHEAT PANCAKES

By https://www.accordingtoelle.com/lemon-blueberry-buckwheat-ricotta-pancakes/

 INGREDIENTS

  • 2large eggs
  • 2tablespoons lemon juice (from 1 lemon)
  • 1tablespoon lemon zest
  • 3/4cup buckwheat flour
  • 3/4cup all-purpose flour
  • 1 1/2tablespoon brown sugar
  • 2teaspoons baking powder
  • 2teaspoons baking soda
  • 3/4cup part-skim ricotta cheese
  • 1cup reduced-fat milk
  • 1cup fresh or defrosted blueberries
  • Olive oil / Unsalted butter

METHOD

  1. Heat a nonstick skillet or griddle pan over medium-low heat. Take paper towel and dab with olive oil, then gently cover the surface of the pan.
  2. In a large bowl, whisk eggs, sugar, lemon juice, and lemon zest together until frothy, about 30 seconds. Whisk in ricotta cheese and 1 cup milk and let stand for a few minutes.
  3. While waiting, combine all-purpose flour, buckwheat flour, baking powder and baking soda in a separate bowl and mix until incorporated. Add flour mixture and blueberries to ricotta-milk mixture and stir until just combined.
  4. Like the olive oil, lightly grease preheated griddle or nonstick skillet with unsalted butter. For each pancake, pour 1/4 cup batter onto hot skillet or griddle and cook until evenly brown, about 2-4 minutes. Flip and cook until evenly golden on the other side. Repeat with remaining batter, greasing skillet or griddle as needed between batches.
  5. Serve with your favorite toppings.

Chef Danny Note:

Let the pan do the work: once you have poured the batter into the pan, let it cook, no need to check on it or wiggle the pan, be patient for 2-4 minutes then flip!

You know they are ready: once the cooking time is coming to an end, lightly tap the middle of the pancake with your finger. You can tell that the pancakes are ready when there is no visible indentation.

 Top with More: Ricotta, blue berry’s, lemon juice and Maple Syrup.

BELGIAN WAFFLES

By https://thesaltymarshmallow.com/homemade-belgian-waffle-recipe/

INGREDIENTS

  • 21/4 cups all-purpose flour
  • 1 tablespoon Baking Powder
  • 3 tablespoon Sugar
  • ½ teaspoon Salt
  • 1 teaspoon nutmeg
  • 2 large eggs separated
  • ½ cup of vegetable oil
  • 2 cups of milk
  • 1 teaspoon vanilla extract

METHOD

1. Preheat your waffle iron, spray or wipe with olive oil/cooking spray and set aside.

2. In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.

3. In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.

4. In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.

5. Add the egg yolk mixture to the dry ingredients and mix well.

6. Fold in the egg whites.

7. Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions**

8. Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

 

COLLIWAFFEL

By https://feelgoodfoodie.net/

INGREDIENTS 

  • 2 cups cauliflower grated
  • 2 cups shredded mozzarella cheese
  • 2 eggs
  • 2 tablespoons flour
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • Salt and pepper

METHOD

  1. Preheat the waffle iron.
  2. Cut the cauliflower in half. Save half for another use, and cut the florets from the other half. Pulse the florets in a food processor until the cauliflower is minced and looks almost like rice or couscous.
  3. Transfer the cauliflower to a bowl, then add the cheese, eggs, flour, paprika, onion powder, oregano, salt, and pepper. Mix together until well-blended.
  4. Spray the waffle maker with non-stick spray and add about one cup of the cauliflower mixture to the preheated waffle iron. Cook for 6 minutes.
  5. Remove the cauliflower waffle from the waffle iron and make the next waffle. Serve with your favorite toppings!

Chef Danny Note 

Make Fluffy: Add a cup of Ricotta to the mixture

To add a little flavor: Go 50/50 mozzarella and gruyere cheese.

For best results: Completely but squeeze out the excess water from the cauliflower using a cheesecloth or kitchen towel, follow the recipe as is.

 

 

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