WEEK 2(CREPE,WAFFLE,PANCAKE)

Today's class we learned how to make crepe, waffle and pancakes. We have been divided into five groups. Each group makes one product. Because of our five groups and the product we created only three only two groups were forced to repeat for another pancake and crepe. So the product we make is two groups for crepe and two for pancakes. And another group will make a waffle.

PANCAKE
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. 

CREPE
A crêpe or crepe is a type of very thin pastry, usually made from wheat flour or buckwheat flour. Crêpes belong to the general category of ancient Greek Tiganitai, from Greek tiganos meaning frying pan.

WAFFLE
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially precooked and frozen.
RECIPE

PANCAKES
INGREDIENTS
Soft flour- 260 gm
Salt- 1 tsp
Baking powder- 18 gm
Castor sugar- 30 gm
Egg- 2 no
Milk- 450 ml
Vegetable shortening melted- 55 gm

METHODS
√ Sift together the dry ingredients
√ Combine the egg,milk and fat
√ then whisk to a smooth batter. 
√ Set aside for 30 mins to rest if you have time, or start cooking straight away.
√ Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. 

√ When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

√ selve hot, accompanied by butter, mapple syrup, jams or honey.



CREPE
INGREDIENTS
Egg- 1 no
Egg yolk- 1
Castor sugar- 60 gm
Soft flour- 105 gm
Milk- 300 ml
Butter- 25 gm

METHODS
√ sift the flour and sugar into a bowl
√ add the eggs and just enough of the milk to make a soft paste with the flour. Mic until smooth and lump free.
√ Finish the batter by whisking in the sugar first, then adding the butter. Continue whisking until the batter is smooth, lump-free, and light yellow. 
√ The final consistency should be thin, like whole milk; if it seems more like pancake batter, add another 1/2 cup of milk.
√ let the batter rest 2 hour before frying.
√ Heat the pan. Use a nonstick skillet, a crepe pan, or a regular skillet. Choose a pan that is 8 inches (20.3 cm) in diameter. 

√ Pour the batter. Ladle about 1/4 cup of batter into the center of the pan. Using too much batter will result in thick crepes, and you want them to be thin. 
√ Swirl the batter. Lift the pan and move your hand in a circular motion to swirl the batter from the center of the pan out around to the sides, so it full coats the bottom of the pan in one thin layer. 

√ Remove the crepe from the pan. Carefully slide the crepe from the pan onto a plate, using the spatula to help guide it. Continue making more crepes until you run out of batter.


WAFFLE
INGREDIENTS
Soft flour- 225 gm
Salt- 2 tsp
Baking powder- 15 gm
Egg- 2 nos
Milk- 340 ml
Butter- 112 gm
Egg white- 3 nos
Castor sugar- 30 gm

METHODS
√ sift together the dry ingredients.
√ combine the eggs, milk and fat
√ Add the liquid ingredients to the dry ingredients. Mix until just combine.

√ whip the egg white until they form soft peaks. Then beat in the sugar until the white is stiff. Fold into the batter.
√ pour enough the batter into lightly greased, preheated waffle iron to almost cover the surface. Closed the iron


√ Spoon in the batter. Use 1/2 to 1 cup of batter, depending on your waffle iron. If you're not sure, go a little under the amount you think you will need. The batter will puff up as it cooks. Spoon it evenly into the bottom plate of the waffle iron.
√ Remove the waffle. A spatula can help you lift it without breaking the waffle or burning your fingers. Place it on a plate and pour more batter into the waffle iron to make another waffle. Repeat until the batter is gone.


CONCLUSION
At the end of the topic we have made pancakes, waffles and crepe. We can experience many ways to make crepe, pancakes and waffles.

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