Category: Pancakes & Waffles

Pumpkin Waffles

11/3/2017

With fall coming to an end and winter around the corner, we're celebrating the last bit of autumn with our pumpkin waffles. Whether you're having these for breakfast or dessert (we suggest à la mode), this is the perfect recipe for that last bit of leftover pumpkin sitting in your pantry.

Like all our recipes for waffles, these are quick to make and can be made in large batches for the freezer.

Prep: 5 minutes
Cook time: 30 minutes
Yield: 12 waffles

Ingredients:

1 ¼ cups GF Patisserie All Purpose Flour
3 tbsp light brown sugar (packed)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground cloves
2 large eggs (beaten)
1 cup buttermilk
½ tsp vanilla extract
½ cup canned pumpkin

3 tbsp unsalted butter (melted)

Method:

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and spices.
In a large bowl, whisk together eggs, buttermilk, vanilla, pumpkin, and melted butter.
Whisk in the dry ingredients just until smooth.
Oil your hot waffle iron and spoon batter into waffle iron, spreading quickly (the amount of batter will vary depending on your waffle iron.)
Cook according to manufacturer’s instructions. Continue making waffles until batter is gone.
Serve warm with your favourite syrup and toppings.

Tips:

These waffles freeze well, so make a bunch ahead of time and pop them into the toaster to reheat.
If making your own buttermilk, place 1 tbsp apple cider vinegar in measuring cup first, top off with regular milk (or almond milk for dairy-free) until you get 1 cup.

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Buttermilk Pancakes

3/11/2017

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One of the reasons quick bread type recipes (pancakes and waffles) work so well gluten free is that the original versions benefit from a lack of gluten development. Nearly any classic recipe for pancakes can be converted to gluten free with a simple exchange of the right flour (no added gums required.)

This recipe comes straight from The Food Lab, and all we did was a cup-for-cup swap with our All Purpose Flour. They turned out beautifully — light, fluffy, golden brown, and full of flavour. Get out your maple syrup, these are what's for Sunday breakfast!

Prep: 15 minutes
Cook time: 30 minutes
Yield: 16 pancakes

Ingredients (dry mix):

10 ounces (284 grams or approximately 2 cups) GF Patisserie All Purpose Flour
1 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 tbsp sugar

Method:

In a bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Whisk until combined.

Ingredients (pancakes):

1 recipe dry mix (see above)
2 eggs, separated
2 ½ cups buttermilk
4 tbsp butter, melted
1 tsp vanilla

Method:

Heat a nonstick skillet on medium heat.
In a clean bowl, whisk the egg whites to stiff peaks
In another bowl, whisk the buttermilk, egg yolks, and vanilla together. Pour in the melted butter while whisking, and mix until combined. Gently fold in the egg whites.
Pour the wet mixture over the dry mix and fold until just combined. Do not overmix, there should still be lumps.
Add a ½ teaspoon of butter to the pan, and spread it with a paper towel.
Use a ¼ cup dry measure (or a portioning scoop, we used a blue #16) to place the batter on the pan. Cook approximately 2 minutes, or until bubbles appear on top and the bottoms are golden brown.
Flip the pancakes and cook until set, approximately 2 more minutes.
Serve with warm maple syrup and butter, or fresh fruit and whipped cream.

Tips:

Make a double batch of dry mix and store the remaining mixture in a clean mason jar or another airtight container.
The recipe for pancakes can be halved to yield only 8 pancakes.
Ensure your baking powder and baking soda are fresh (important for any baking).

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Waffles (Egg Free, Dairy Free)

2/22/2017

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While not all the recipes we share can accommodate everyone's dietary restrictions, every now and then we like to post one of our allergy-friendly recipes.

This waffle recipe is gluten free, dairy free, and egg free, but they can certainly be enjoyed by the whole family. Fluffy and warm, they're perfect for breakfast (or having breakfast for dinner), and they're easy to make too. Use these to surprise someone with breakfast in bed, or make the kids a special weekend treat!

Prep: 15 minutes
Cook time: 30 minutes
Yield: 10-12 waffles

Ingredients:

3 cups GF Patisserie All Purpose Flour
2 tbsp baking powder
2-3 tbsp granulated sugar
½ tsp salt
1 cup coconut milk + 2 cups water (whisked until combined)
⅓ cup orange juice (can substitute with extra coconut milk)
⅓ cup melted coconut oil
2 tsp vanilla extract

Method:

Preheat your oven to 200 degrees F (to keep finished waffles warm), and preheat your waffle iron.
In a bowl, sift together the flour, baking powder, sugar, and salt. Whisk dry ingredients until combined.
Add the coconut milk and water dilution, orange juice, melted coconut oil, and vanilla to the dry ingredients. Whisk until well blended.
Follow your waffle iron instructions for cooking. Store finished waffles in your preheated oven and continue cooking waffles until finished.

Tips:

The waffle batter should be like cake batter. Depending on your altitude, you may need to adjust by adding more or less of the liquid.
The addition of orange juice helps give these waffles colour. If you don't have orange juice on hand, you can replace it with extra coconut milk. This will result in a lighter coloured waffle.
Finished waffles can be frozen and reheated in a toaster.

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Pumpkin Waffles

Buttermilk Pancakes

Waffles (Egg Free, Dairy Free)

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