Page 581 - YC Cooking School

All Time Breakfast Favourites

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The ins and outs of tasty treat breakfasts

What’s in a name?
Waffles are the business. They’ve been around since the communal waffle irons of the
Middle Ages and go by one recognisable name – so no matter where in the world you are,
everyone will know what you mean when you ask for one of these delicious creations.

With their doughy little pan-cooked relatives however, things get complicated. With these
chaps, the name you call them depends entirely on where in the world you’re from. If you’re
South African, you’ll refer to them as flapjacks. If you’re British, you’ll call them crumpets or
drop scones because flapjacks in the UK are actually what South Africans refer to as
crunchies. Phew. These small pancakes go by other names too, and there’s endless debate
and confusion as to what the correct term actually is. Flapjacks, crumpets, pancakes, drop

scones or pikelets: whatever you call them, they taste great - and that’s the most important
thing.

Accuracy matters
When baking, accuracy matters. Unlike pulling together a week night dinner where you can

throw in a bit of this and that, baking is less forgiving. So, if you take the time to measure
your ingredients out carefully, you’ll get tastier results. Remember to mix in any flour that
gets stuck to the sides of the bowl. Also, take care not to overmix the batter as this can lead
to a cooked texture that is chewy rather than beautifully fluffy. By the time you’ve finished,
the flapjack batter should ideally be at a thick pouring consistency.

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