BLACK FOREST GATEAU PAN "CAKE" RECIPE (CRUMPET MIX)
Treat yourself to this Black Forest Gateau Pan 'Cake' recipe
Ingredients
1 packet Sasko Quick Treats Flapjack Mix
1/2 cup cocoa
1/3 cup sugar
30ml veg oil
600ml milk
2 large eggs
To assemble cake
500ml cream (whipped)
3 punnets raspberries/blueberries/strawberries
3 slabs dark chocolate (melted)
Directions
Mix together dry ingredients and in a separate bowl mix together wet ingredients. Add the wet to the dry and stir until combined
Put a large non-stick frying pan on medium heat and grease well.
Make large circular pancakes about 25cm wide by ladling the mixture into the centre of the pan and spreading it into a large circle using a spoon or spatula.
Once bubbles start to form turn the pancake carefully and lightly fry on the other side for about a minute, you will get about 5 large pancakes from the mixture
Set aside to cool
Pop the first pancake onto a serving dish, top with melted chocolate
Then a layer of whipped cream, then the raspberries
Repeat three times, leaving you with a layer of pan-cake on top. Top this with the remaining chocolate and berries
Bron: Onbekend
Plasing: Shirley Spamer / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
1 packet Sasko Quick Treats Flapjack Mix
1/2 cup cocoa
1/3 cup sugar
30ml veg oil
600ml milk
2 large eggs
To assemble cake
500ml cream (whipped)
3 punnets raspberries/blueberries/strawberries
3 slabs dark chocolate (melted)
Directions
Mix together dry ingredients and in a separate bowl mix together wet ingredients. Add the wet to the dry and stir until combined
Put a large non-stick frying pan on medium heat and grease well.
Make large circular pancakes about 25cm wide by ladling the mixture into the centre of the pan and spreading it into a large circle using a spoon or spatula.
Once bubbles start to form turn the pancake carefully and lightly fry on the other side for about a minute, you will get about 5 large pancakes from the mixture
Set aside to cool
Pop the first pancake onto a serving dish, top with melted chocolate
Then a layer of whipped cream, then the raspberries
Repeat three times, leaving you with a layer of pan-cake on top. Top this with the remaining chocolate and berries
Bron: Onbekend
Plasing: Shirley Spamer / WATERTAND RESEPTE VIR OUD EN JONK
CRUMPETS WITH HONEYCOMB BUTTER
Ingredients
• 2 tsp (7g/1 sachet) dried yeast
• 2 tsp caster sugar
• 1/2 cup (125ml) warm milk
• 1/2 cup (125ml) warm water
• 1 1/2 cups (225g) plain flour
• 1/2 tsp salt
• 1/2 cup (125ml) water, extra
• 1/2 tsp bicarbonate of soda
• 100g butter, softened
• 100g honeycomb, finely chopped
• Honey, to serve
1. Step 1
Combine the yeast, sugar, milk and water in a medium bowl. Set aside in a warm, draught-free place for 10 minutes, or until foaming.
2. Step 2
Combine the flour and salt in a large bowl. Make a well in the centre and add the milk mixture. Stir until well combined. Cover with plastic wrap and set aside for 1 hour or until mixture doubles in size.
3. Step 3
Combine the extra water and bicarbonate of soda in a jug. Use a balloon whisk to whisk the flour mixture until it deflates to the original size. Gradually add the water mixture, whisking well between each addition, until well combined and smooth. Cover with plastic wrap and set aside for 30 minutes to rest.
4. Step 4
Brush a large non-stick frying pan with oil to grease. Brush 5 egg rings with oil to lightly grease. Place frying pan over medium-low heat. Pour 2 tbs of mixture into the egg rings in pan and cook for 5 minutes or until bubbles rise to the surface and base is golden and top is set. Turn and cook for 1 minute or until lightly golden. Transfer to a wire rack. Continue in 2 more batches with remaining batter.
5. Step 5
Combine butter and honeycomb in a bowl. Toast crumpets and place on serving plates. Dollop with honeycomb butter and drizzle with honey. Serve immediately.
Bron: Sarah Hobbs
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
• 2 tsp (7g/1 sachet) dried yeast
• 2 tsp caster sugar
• 1/2 cup (125ml) warm milk
• 1/2 cup (125ml) warm water
• 1 1/2 cups (225g) plain flour
• 1/2 tsp salt
• 1/2 cup (125ml) water, extra
• 1/2 tsp bicarbonate of soda
• 100g butter, softened
• 100g honeycomb, finely chopped
• Honey, to serve
1. Step 1
Combine the yeast, sugar, milk and water in a medium bowl. Set aside in a warm, draught-free place for 10 minutes, or until foaming.
2. Step 2
Combine the flour and salt in a large bowl. Make a well in the centre and add the milk mixture. Stir until well combined. Cover with plastic wrap and set aside for 1 hour or until mixture doubles in size.
3. Step 3
Combine the extra water and bicarbonate of soda in a jug. Use a balloon whisk to whisk the flour mixture until it deflates to the original size. Gradually add the water mixture, whisking well between each addition, until well combined and smooth. Cover with plastic wrap and set aside for 30 minutes to rest.
4. Step 4
Brush a large non-stick frying pan with oil to grease. Brush 5 egg rings with oil to lightly grease. Place frying pan over medium-low heat. Pour 2 tbs of mixture into the egg rings in pan and cook for 5 minutes or until bubbles rise to the surface and base is golden and top is set. Turn and cook for 1 minute or until lightly golden. Transfer to a wire rack. Continue in 2 more batches with remaining batter.
5. Step 5
Combine butter and honeycomb in a bowl. Toast crumpets and place on serving plates. Dollop with honeycomb butter and drizzle with honey. Serve immediately.
Bron: Sarah Hobbs
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CLASSIC BELGAIN WAFFLES
Makes 8
Ingredients:
10g active dry yeast
3 cups warm milk
3 eggs, separated
¾ cup butter, melted
1 Tbs sugar (increase amount to ½ Cup if making sweet waffles)
1 tsp salt
1 tsp vanilla
4 cups cake flour
Method:
Dissolve yeast in the warm milk, then leave to stand in a warm place until bubbling (about 10 minutes).
Add egg yolks, butter, sugar, salt and vanilla to yeast mixture.
Stir in the flour until batter is smooth.
Whisk egg whites until they form soft peaks.
Fold egg whites into the batter; cover the bowl with a cloth and leave to rise until doubled in volume.
Preheat the waffle iron.Brush with oil and spoon onto center of iron.
Cook until golden and crispy and serve with topping of choice
Bron: ~ Zola Nene ( Expresso and Pick a Pay)
Plasing: Henriette Wessels
BELGIAN WAFFLE 2
Ingredients:
500g cake flour
2/3 cup milk
2 eggs
Pinch of salt
1 tsp vanilla
2 TBS sugar
1 TBS fast acting yeast
200g soft butter
¾ cup sugar crystals or broken sugar cubes
Method:
Mix all ingredients, except the butter and sugar crystals till dough forms
In a large bowl, knead the dough 4-5 minutes. Dough will seem dry, do not be tempted to add fluids.
Form a ball and cover with a towel, put aside, until double in size.
Add butter to the dough until completely incorporated. It may take a few minutes of kneading
Add the sugar crystals and knead till dough is soft
Form 8 balls and set aside on a tray. Cover for 15 minutes
Meanwhile heat waffle machine . Place the balls in the machine and cook till golden brown. 2-3 minutes
Bron: Onbekend
Plasing: Henriette Wessels
Ingredients:
10g active dry yeast
3 cups warm milk
3 eggs, separated
¾ cup butter, melted
1 Tbs sugar (increase amount to ½ Cup if making sweet waffles)
1 tsp salt
1 tsp vanilla
4 cups cake flour
Method:
Dissolve yeast in the warm milk, then leave to stand in a warm place until bubbling (about 10 minutes).
Add egg yolks, butter, sugar, salt and vanilla to yeast mixture.
Stir in the flour until batter is smooth.
Whisk egg whites until they form soft peaks.
Fold egg whites into the batter; cover the bowl with a cloth and leave to rise until doubled in volume.
Preheat the waffle iron.Brush with oil and spoon onto center of iron.
Cook until golden and crispy and serve with topping of choice
Bron: ~ Zola Nene ( Expresso and Pick a Pay)
Plasing: Henriette Wessels
BELGIAN WAFFLE 2
Ingredients:
500g cake flour
2/3 cup milk
2 eggs
Pinch of salt
1 tsp vanilla
2 TBS sugar
1 TBS fast acting yeast
200g soft butter
¾ cup sugar crystals or broken sugar cubes
Method:
Mix all ingredients, except the butter and sugar crystals till dough forms
In a large bowl, knead the dough 4-5 minutes. Dough will seem dry, do not be tempted to add fluids.
Form a ball and cover with a towel, put aside, until double in size.
Add butter to the dough until completely incorporated. It may take a few minutes of kneading
Add the sugar crystals and knead till dough is soft
Form 8 balls and set aside on a tray. Cover for 15 minutes
Meanwhile heat waffle machine . Place the balls in the machine and cook till golden brown. 2-3 minutes
Bron: Onbekend
Plasing: Henriette Wessels
HOT CHOCOLATE WAFFLES
HOT CHOCOLATE WAFFLES
FOR THE HOT CHOCOLATE WAFFLES:
3/4 cups white whole wheat flour
3/4 cup oat flour
1/2 cup cocoa powder
2 tablespoons sugar
2 eggs
3 tablespoons butter, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1- 1 1/2 cups milk
FOR THE VANILLA BEAN CREME SYRUP:
3 tablespoons butter
1 cup half-and-half
2 cups sugar
seeds scraped from 1/2 vanilla pod (or 2 teaspoons vanilla extract)
FOR THE TOPPINGS:
1 1/2 cup mini marshmallows
1/2 cup jumbo chocolate chips
DIRECTIONS:
FOR THE HOT CHOCOLATE WAFFLES:
In a large bowl, beat together all ingredients for the waffles until smooth. Add enough milk to make the batter fairly thin, but not super runny. It shouldn't be thick and bloppy. Spoon into a hot waffle iron & bake according to mannufacturer instructions.
FOR THE VANILLA BEAN CREME SYRUP:
In a large saucepan, combine all ingredients. Heat over medium high heat, stirring constantly until steaming hot. Spoon over fresh waffles, topped with mini marshmallows and chocolate chips. The syrup should be hot enough to melt the marshmallows & chocolate chips, so shy away from having it pretty danged steamy.
Bron: cheekykitchen
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOT CHOCOLATE WAFFLES
FOR THE HOT CHOCOLATE WAFFLES:
3/4 cups white whole wheat flour
3/4 cup oat flour
1/2 cup cocoa powder
2 tablespoons sugar
2 eggs
3 tablespoons butter, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1- 1 1/2 cups milk
FOR THE VANILLA BEAN CREME SYRUP:
3 tablespoons butter
1 cup half-and-half
2 cups sugar
seeds scraped from 1/2 vanilla pod (or 2 teaspoons vanilla extract)
FOR THE TOPPINGS:
1 1/2 cup mini marshmallows
1/2 cup jumbo chocolate chips
DIRECTIONS:
FOR THE HOT CHOCOLATE WAFFLES:
In a large bowl, beat together all ingredients for the waffles until smooth. Add enough milk to make the batter fairly thin, but not super runny. It shouldn't be thick and bloppy. Spoon into a hot waffle iron & bake according to mannufacturer instructions.
FOR THE VANILLA BEAN CREME SYRUP:
In a large saucepan, combine all ingredients. Heat over medium high heat, stirring constantly until steaming hot. Spoon over fresh waffles, topped with mini marshmallows and chocolate chips. The syrup should be hot enough to melt the marshmallows & chocolate chips, so shy away from having it pretty danged steamy.
Bron: cheekykitchen
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
WAFFLES
2 cups flour
1 tsp. salt
4 tsp. baking powder
2 tbsp. granulated sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 tsp. vanilla
In a large bowl, mix dry ingredients together. Set aside.
Preheat your waffle iron to desired temperature. In a separate bowl,
beat eggs, stir in milk, butter and vanilla. Pour the egg mixture into the flour
mixture. Beat until blended. Ladle the batter into the preheated waffle iron.
Cook the waffles until golden and crisp. Serve hot. Makes between 10 and 12
large sized waffles.
Bron: Grandma's Kitchen
Plasing: Henriette Wessels 25/05/2013
1 tsp. salt
4 tsp. baking powder
2 tbsp. granulated sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 tsp. vanilla
In a large bowl, mix dry ingredients together. Set aside.
Preheat your waffle iron to desired temperature. In a separate bowl,
beat eggs, stir in milk, butter and vanilla. Pour the egg mixture into the flour
mixture. Beat until blended. Ladle the batter into the preheated waffle iron.
Cook the waffles until golden and crisp. Serve hot. Makes between 10 and 12
large sized waffles.
Bron: Grandma's Kitchen
Plasing: Henriette Wessels 25/05/2013
BROWNIE MIX WAFFLES
1 box Betty Crocker® Supreme walnut brownie mix
3 eggs
1/4 cup vegetable oil
Whipped cream topping (from aerosol can) or frozen (thawed) whipped topping
Fresh strawberries
Heat waffle maker.
(Waffle makers without a nonstick coating may need to be brushed with vegetable oil or
sprayed with cooking spray before batter for each waffle is added.)
In large bowl, stir brownie mix, eggs and oil with whisk just until smooth.
Pour slightly less than 3/4 cup batter onto center of hot waffle maker.
(Check manufacturer’s directions for recommended amount of batter.)
Close lid of waffle maker.
Bake about 5 minutes or until steaming stops.
Carefully remove waffle.
Repeat with remaining batter.
Bron: Betty Crocker
Plasing: Henriette Wessels
3 eggs
1/4 cup vegetable oil
Whipped cream topping (from aerosol can) or frozen (thawed) whipped topping
Fresh strawberries
Heat waffle maker.
(Waffle makers without a nonstick coating may need to be brushed with vegetable oil or
sprayed with cooking spray before batter for each waffle is added.)
In large bowl, stir brownie mix, eggs and oil with whisk just until smooth.
Pour slightly less than 3/4 cup batter onto center of hot waffle maker.
(Check manufacturer’s directions for recommended amount of batter.)
Close lid of waffle maker.
Bake about 5 minutes or until steaming stops.
Carefully remove waffle.
Repeat with remaining batter.
Bron: Betty Crocker
Plasing: Henriette Wessels