Bisquick Pioneer Pancakes ... as Waffles.

Happy weekend, friends.  You've by now noticed that I'm posting on the weekends (at least I think you've noticed).  It's a goal that should  be totally attainable for me... and keeps us moving forward.

This weekend, I decided to try to adjust a beloved childhood recipe from pancakes to waffles.  I have a thing for waffles at the moment.  This didn't work out quite the way I was hoping (as far as texture), so I'll share the pancake recipe which I am confident in (my family has been making them this way for 30+ years) and will try the waffle adjustments again another time until I get the balance right.

According to my dad, this original pancake recipe came from a Bisquick recipe pamphlet from 40-ish years ago!  I would have been 2...

Pioneer Pancakes

Ingredients:
1 cup boiling water
1 cup cornmeal
3 Tbsp molasses
2 cups Bisquick
1 tsp baking powder
1 tsp baking soda
2 eggs
1 cup milk

Directions:

1. Pour boiling water over the cornmeal and molasses and let sit for 5 minutes to soften.
2. Add remaining ingredients and beat until smooth-ish. There is cornmeal in this; it's not going to get truly smooth, but you want to remove most lumps.
3. Cook on griddle or in a pan like any other pancake.
4. Serve with butter and syrup or anything else you like on pancakes.

You may or may not know that waffles, while similar to pancakes, are not the same.  The ingredients and proportions vary slightly.  So I thought I'd get smart and compare the Pioneer Pancake recipe to the original Bisquick pancake recipe... and then adjust things to align with the original Bisquick waffle recipe.  And it worked.  I'm not saying this was a failure, because it wasn't.  But I'm not thrilled with the texture, so I'll try again another time.

But of course I took pictures as I went... so here is my process:

1. Assemble the cast of characters (mise en place):
   
2. Molasses, cornmeal, and boiling water:
   
   
   
3. Combine the remaining ingredients into the warm cornmeal mixture:
   
   
4. Beat until smooth:
   
5. Make waffles!  I use 1/3 cup per square of my waffle iron - it's the right amount for mine.  Each iron will be different.
   

And as a bonus... compound butter!

I'm planning on taking these to work for breakfast this week, so I wanted a way to take the real maple syrup (always always real) without having to carry the sticky stuff in a little container that would spill all over the inside of my lunch bag.

Combine 1 stick softened butter (if you use unsalted, add salt), 1/3 cup molasses, 1/4 tsp ground clove, and a couple of Tbsp of REAL maple syrup (I use dark amber... the darker the syrup, the stronger the maple taste, which I LOVE).

Enjoy and have fun practicing in the kitchen!

Deep Dark Gingerbread Waffles

I found this recipe recently at The Smitten Kitchen and just HAD to try it. I LOVE spicy, warm gingerbread - so the idea of making waffles with those beautiful flavors is enticing.

Let me say this up front: I'm a novice in the kitchen. I adore watching food TV and am learning a lot, but I want to be clear... I'm a hot mess sometimes. I'm learning to try...and to laugh at the mistakes and messes. And sometimes I get lucky and things work... and sometimes... they don't. ;)

So, since I haven't made this before, I followed the recipe exactly. I always follow the recipe as closely as possible the first time.  Once I've had it, I can make adjustments for future attempts.

So, here are my photos, my notes... and the result:

1. Gather your stuff!

Fancy chefs will tell you this is called "mise en place", which is French for "putting in place", and really is just a fancy way of saying BE PREPARED! I'm the daughter of generations of Boy Scouts - BE PREPARED! I'm a HUGE fan of all things Disney - BE PREPARED! I'm learning to do more than make a mess in the kitchen - BE PREPARED!

This step is critical, because you're making sure you have all the stuff you need (ingredients and tools) and you're reading through the recipe to get those items together - so it's a chance to make sure you understand the process.

• 1 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea or table salt
• 1/2 cup buttermilk, yogurt thinned with a little milk, fresh apple cider or even stout beer
• 1/2 cup molasses
• 1/2 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 3 tablespoons butter, melted, plus extra for brushing waffle iron
• Powdered sugar for serving

Note: I find it much more efficient to put things away once I've used them.  Measure out a cup of flour, put it in the sifter, PUT THE FLOUR AWAY.  Measure out the spices, put them in the sifter, PUT THE SPICES AWAY. (This is a lesson learned from my mom who is not a fan of a mess in her kitchen.)

2. Dry stuff

I sifted together all the dry ingredients called for in the recipe into the bowl of my KitchenAid so I could mix it all in there in another step or 2.

In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt.

A macro shot of the flour and spices because I love how it looks. No other reason.

3. Wet stuff

I whisked together all the wet ingredients called for in the recipe into a separate bowl.

In a medium bowl, whisk together the buttermilk, molasses, sugars, egg and butter until combined. The butter will likely firm up and make little white splotches throughout; this is a-okay.

4. Combine stuff

Pour the wet into the dry and mix-y mix-y!

So here's where things got tricky...

5. Put the batter in the waffle iron

Original instructions:

Heat waffle iron to a middle heat. Either brush waffle iron with melted butter or spray it lightly with a nonstick cooking spray. Ladle gingerbread batter into waffle iron until they’re about 3/4 filled out. Cook according to manufacturer’s directions. In my waffle iron, I like to cook them 1 to 2 minutes more.

My notes: My square waffle iron liked about 1/3 cup of batter per square. I tried to eyeball the first batch – that was ugly. I tried 1/2 cup for the second batch – that was messy. 1/3 cup was juuuuuust right!

6. Remove the waffles

Original instructions (these made me giggle...and then curse):

To remove waffles: Open waffle iron. Wait about 30 seconds, giving them a chance to steam off a little. With tongs in one hand and a small spatula in the other, gently, carefully lift corners of each waffle section enough to slide the spatula underneath, then lift and slide some more until you can get the section out. Curse Deb, because these waffles are very sticky and eager to tear. Trust Deb, that they will be worth it. Spread them on a tray in a single layer to let cool slightly; within 1 minute, they should be crisp to the touch and easier to lift. Repeat with remaining batter. Try not to stack waffles — even though they’re firm, they will stick.
Serve immediately, dusted with powdered sugar and, if you’re feeling fancy, a dollop of barely or unsweetened whipped cream or crème fraîche.

My notes: She ain't kidding! First batch was a mess. I took a picture for giggles:

Second batch, I was afraid I hadn't let them cook long enough, so I gave them a bunch of extra time. They came out nicely, but when cooled a bit, became more than a little crunchy. Don't do this. Original author was right – open the waffle iron, let it sit for 30 seconds to a minute, and THEN (and ONLY then) should you try to remove. Very patiently. VERY patiently. (Did I mention you need to be patient?)

I loved these.  Great spice flavor and nice texture (in the later batches). I have leftovers packed away for breakfasts. We'll see how well they do reheated.