These two cookbooks share recipes to make pancakes and waffles for times other than just breakfast.
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"STACK HAPPY: 70 Flipping Delicious Flapjack Recipes for Breakfast, Dinner and Dessert," by Karly Campbell, Front Table Books, $24.99, 180 pages
Karly Campbell, blogger at BunsInMyOven.com and debut cookbook author, put together "Stack Happy," the flapjack cookbook that proves pancakes aren't just a breakfast food.
With 70 flapjack recipes ranging from savory BLT potato pancakes to sweet rainbow pancakes with fluffy frosting, there's recipes for breakfast, lunch, dinner and dessert, plus a section on making homemade syrup.
Campbell starts out her cookbook with a section on tips such as the thickness of the batter and why certain ingredients are important. Then, for each recipe that follows, there is a mouth-watering photograph to complement the recipe for a towering stack of pancakes. Each picture highlights what makes that specific pancake different from the others.
Most of the recipes in this fun cookbook are simple, but a few require speciality ingredigents that may not be readily on hand.
The cookbook finishes up with delicious syrup and butter recipes to accompany the pancakes, and a section of measurement tips for cooking. Each recipe is indexed alphabetically at the end of the book, making it easy to look up any favorites.
Tara Creel
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"WILL IT WAFFLE? YES IT WILL! 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron," by Daniel Shumski, Workman, $14.99, 210 pages
If it's edible, it's "waffleable," all thanks to author Daniel Shumski, whose blog waffleizer.com garnered attention from large news publications, prompting him to create a cookbook.
"Will It Waffle? Yes, It Will!" is a fun twist on just about every meal imaginable chicken, steak, macaroni and cheese, red velvet cake, croutons and even meatballs. Readers may get the impression that Shumski looked at his ordinary meals and said, "Can this be cooked on a waffle maker?" The answer was "yes."
And his cookbook was born.
This 210-page cookbook is divided into six chapters: tools and techniques; breakfast and brunch; main courses (which includes filet mignon and crab); snacks, sides and small bites; desserts; and the best for last waffles.
There are several recipes, such as Crispy Waffled Bacon and Eggs, and Waffled Chocolate-Stuffed French Toast, that children can help with in the kitchen. While most recipes, commentary and pictures are easy on the eyes and entertaining, some recipers may be better for, such as Waffled Croque Madam, which requires five hours' prep and brioche dough made from scratch.
Shumski, who lives in Montreal, Canada, creates humorous, tongue-in-cheek dialogue and makes readers feel like waffle makers are new and exciting. For its reasonable price, it's a great change-up from the average cookbook.
Brooke Porter
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Elvis Pancakes
Have yall heard of Elvis favorite sandwich? A grilled peanut butter, banana and bacon sandwich. Oh, yes. I went and made that into a pancake, and its heavenly. The salty bacon, creamy peanut butter and mashed bananas go perfectly together for breakfast!
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 8 (4-inch) pancakes
1 cup flour
2 tablespoons granulated sugar
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
2 tablespoons vegetable oil
1 cup buttermilk
1 egg, beaten
1 teaspoon vanilla extract
2 ripe bananas
4 slices bacon, cooked and crumbled
cup peanut butter
Heat a large skillet or griddle over medium heat.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
In a small bowl, mix together the oil, buttermilk, egg and vanilla. Use a fork to mash the bananas and stir into the wet mixture.
Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy.
Spray your cooking surface with nonstick cooking spray and pour cup of the pancake batter in the pan. Sprinkle a few bacon crumbles over the wet batter. When bubbles form and pop, flip the pancake and continue cooking until golden brown and cooked through. Repeat with remaining pancakes.
Warm the peanut butter in a microwave-safe dish and spoon over the pancakes before serving.
"Stack Happy" by Karly Campbell
******
"STACK HAPPY: 70 Flipping Delicious Flapjack Recipes for Breakfast, Dinner and Dessert," by Karly Campbell, Front Table Books, $24.99, 180 pages
Karly Campbell, blogger at BunsInMyOven.com and debut cookbook author, put together "Stack Happy," the flapjack cookbook that proves pancakes aren't just a breakfast food.
With 70 flapjack recipes ranging from savory BLT potato pancakes to sweet rainbow pancakes with fluffy frosting, there's recipes for breakfast, lunch, dinner and dessert, plus a section on making homemade syrup.
Campbell starts out her cookbook with a section on tips such as the thickness of the batter and why certain ingredients are important. Then, for each recipe that follows, there is a mouth-watering photograph to complement the recipe for a towering stack of pancakes. Each picture highlights what makes that specific pancake different from the others.
Most of the recipes in this fun cookbook are simple, but a few require speciality ingredigents that may not be readily on hand.
The cookbook finishes up with delicious syrup and butter recipes to accompany the pancakes, and a section of measurement tips for cooking. Each recipe is indexed alphabetically at the end of the book, making it easy to look up any favorites.
Tara Creel
******
"WILL IT WAFFLE? YES IT WILL! 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron," by Daniel Shumski, Workman, $14.99, 210 pages
If it's edible, it's "waffleable," all thanks to author Daniel Shumski, whose blog waffleizer.com garnered attention from large news publications, prompting him to create a cookbook.
"Will It Waffle? Yes, It Will!" is a fun twist on just about every meal imaginable chicken, steak, macaroni and cheese, red velvet cake, croutons and even meatballs. Readers may get the impression that Shumski looked at his ordinary meals and said, "Can this be cooked on a waffle maker?" The answer was "yes."
And his cookbook was born.
This 210-page cookbook is divided into six chapters: tools and techniques; breakfast and brunch; main courses (which includes filet mignon and crab); snacks, sides and small bites; desserts; and the best for last waffles.
There are several recipes, such as Crispy Waffled Bacon and Eggs, and Waffled Chocolate-Stuffed French Toast, that children can help with in the kitchen. While most recipes, commentary and pictures are easy on the eyes and entertaining, some recipers may be better for, such as Waffled Croque Madam, which requires five hours' prep and brioche dough made from scratch.
Shumski, who lives in Montreal, Canada, creates humorous, tongue-in-cheek dialogue and makes readers feel like waffle makers are new and exciting. For its reasonable price, it's a great change-up from the average cookbook.
Brooke Porter
******
Elvis Pancakes
Have yall heard of Elvis favorite sandwich? A grilled peanut butter, banana and bacon sandwich. Oh, yes. I went and made that into a pancake, and its heavenly. The salty bacon, creamy peanut butter and mashed bananas go perfectly together for breakfast!
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 8 (4-inch) pancakes
1 cup flour
2 tablespoons granulated sugar
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
2 tablespoons vegetable oil
1 cup buttermilk
1 egg, beaten
1 teaspoon vanilla extract
2 ripe bananas
4 slices bacon, cooked and crumbled
cup peanut butter
Heat a large skillet or griddle over medium heat.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
In a small bowl, mix together the oil, buttermilk, egg and vanilla. Use a fork to mash the bananas and stir into the wet mixture.
Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy.
Spray your cooking surface with nonstick cooking spray and pour cup of the pancake batter in the pan. Sprinkle a few bacon crumbles over the wet batter. When bubbles form and pop, flip the pancake and continue cooking until golden brown and cooked through. Repeat with remaining pancakes.
Warm the peanut butter in a microwave-safe dish and spoon over the pancakes before serving.
"Stack Happy" by Karly Campbell