~ The Difference Between Pancake and Waffle Batter ~

Pancakes or waffles, waffles or pancakes.  Everyone loves them, and, once you make the decision to make one of these two common breakfast foods, in the culinary scheme of things, no two dishes that start out fundamentally same (with a flour, milk and egg batter), could possible emerge so different.  When it comes to pancakes and waffles, the number one mistake folks make it assuming they can use the same batter for both -- perfectly underderstandable, but wrong. Waffle batter is thicker than pancake batter and requires more eggs, fat and sugar in order to render the unique, signature texture.  It's not rocket science, but, it is important to know.

Pancakes are thin, tender, fork-friendly discs.  They're cooked in some fat (melted butter or oil), in a skillet or on a flat griddle.  Waffles are quite different.  Waffles, which are, well, waffled, are cooked on a special-gridded two-sided device that allows them to emerge crispy on the outside, yet, soft and steamy on the inside.  Waffles are usually served side-by-side, on a plate with a knife-and-fork.  Both taste great with traditional maple syrup and butter, but, both go great with fresh fruits, jam, or, ice-cream too.  Once you have a foolproof recipe for both, and try it once or twice, to grasp the technique, you'll be making both like a pro.  Don't stress -- read on to learn:

How to make the best, basic, classic, pancake batter:

How to make the best, basic, classic waffle batter:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary & Photos courtesy of Melanie's Kitchen/Copyright 2021)