We’ve got Martha Stewart’s best pancake and waffle recipes! From delicate Swedish pancakes to fluffy cloud pancakes, plus the irresistible addition of candy bacon, Martha shares her expert tips for creating the ultimate brunch spread. Whether you prefer sweet, savory, or a perfect combination of both, these recipes will work.
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00:00There are lots of waffle recipes that I love to make, and today we're going to show you
00:05how to make a basic, wonderful egg white waffle that's crunchy on the outside and light and
00:11fluffy on the inside.
00:12You need one and three-quarters cups of all-purpose flour, and notice I'm just digging right
00:18into our flour jar for the one and three-quarters cups, two tablespoons of sugar, and notice
00:24I'm not sifting because I'm going to whisk, which does pretty much the same thing as putting
00:29all these dry ingredients through a sieve, and we need four teaspoons of fresh baking
00:34powder.
00:35Make sure the baking powder is fresh.
00:38If you keep it tightly covered and in a cool, dark place, the baking powder will generally
00:43last for quite a while, but check every now and then because if you don't get that rise
00:48out of the baking powder, you will be unhappy with the final result.
00:53One teaspoon of coarse salt.
00:56There.
00:59Now whisk all this together.
01:02Now preheat your wonderful waffle iron.
01:05We have this new non-stick waffle iron that I think is really great.
01:09This is available through marthastewart.com.
01:12It looks good, and it makes delicious, old-fashioned square waffles, and we're going to add in
01:20another bowl two egg yolks, save the egg whites in another bowl, one and three-quarters cups
01:27of milk, and a quarter of a cup of vegetable oil, so that is a quarter of a cup.
01:35Mix that in with the egg yolks, and you could substitute melted butter, melted margarine
01:42for the vegetable oil if you like.
01:45One and three-quarters cups of whole milk.
01:54And whisk that in.
02:05Now if you're going to have a big brunch with a lot of people, and I generally have, oh
02:10I don't know, eight or ten or sometimes even sixteen people for breakfast, get this far
02:16along in the process, and just have everything measured out, your liquid ingredients in a
02:22bowl, your dry ingredients and your egg whites, and just wait until the guests arrive.
02:27So now we're going to add the wet ingredients into the dry ingredients, and mix just until
02:35there are no big lumps.
02:40And this should be done just before you want to cook the waffles.
02:45And now beat up your egg whites until they're glossy and stiff.
02:57Fold the egg whites into your waffle batter, see they're stiff but they're not dry.
03:04This lightens up the batter, start with about a third of them, yeah that's good, and then
03:12incorporate the rest.
03:14If they get too dry they break down so be careful.
03:19And you see why you can't make giant batches of this.
03:25If you make too many at one time, if you double or triple the recipe, you will have trouble
03:31incorporating the egg whites into such a large mass.
03:35So just make one batch at a time, you can do it in several bowls, and there you have
03:40a nice light fluffy batter.
03:44And each waffle takes about a third of a cup in each section of the waffle maker.
03:50So this is a third cup measure, certainly hot enough, just pour a third.
04:09When I bought my house in Maine, it came with the waffle makers.
04:13And there are four, so that we can make four big waffles at a time.
04:18And it's lots of fun to have them all going at one time.
04:22And that way people don't really have to wait.
04:26The original waffle irons were originally produced in Germany or Holland in the 13th
04:31century.
04:32And those were those big heavy cast iron, beautifully decorated waffle irons that you
04:37put right in the embers of your stove, or on the top of a fire.
04:42And they still work today, we still have some irons like that.
04:46And these iron plates were embossed with coats of arms, elaborate designs, even landscape
04:51scenes, as well as the honeycomb pattern that we're familiar with today.
04:55And let's see if we're going to see our honeycomb pattern.
04:57There it is.
05:00And you can just lift it out, you don't want to scrape it.
05:07And one secret of a waffle is you don't want to put it on a cold plate.
05:10So you do this with a hot waffle.
05:14This crisps up the outside of the waffle, and then it's ready to put on the plate.
05:23And it won't get condensation under it.
05:25Now you have to put a square of butter on each section.
05:32This is if you're really bad.
05:36And you have to pour over lots of syrup, in all those nice deep holes.
05:44And if you think this is enough for one person, well, guess again.
05:48They'll want another, and another, and another.
05:54So I'm going to make some more.
05:56They're perfect waffles.
05:57I'm sure you'll want to try them this weekend.
06:01This pancake recipe is delicious.
06:03It's called cloud pancakes.
06:06It's great for dads to make for moms on Mother's Day.
06:10It's great for kids to make for parents any time of the year.
06:14And I think it's just a great recipe to add to your repertoire.
06:17And believe it or not, they're made with egg whites and cottage cheese.
06:21And they're so fluffy, they're kind of like clouds on a griddle.
06:24Combine six large egg yolks in a bowl like this, a big bowl.
06:31And add two cups of cottage cheese, that's one pint.
06:35I like to use the small curd and 1% fat.
06:40Good for all of us who don't really need a lot of milk fat, but really enjoy cottage
06:46cheese.
06:47I like having it every day, it's so good.
06:50So mix this in with the eggs, and also add two-thirds of a cup of all-purpose flour.
06:56And we have the flour already pre-measured.
07:01Two tablespoons of sugar.
07:05Already looks very, very good.
07:12And one teaspoon of coarse salt.
07:21And a pinch of ground cinnamon, not too much.
07:24Some people don't even like cinnamon.
07:25You could add a little nutmeg if you like it instead of cinnamon.
07:29You could omit that altogether.
07:32And now you're going to beat up the egg whites.
07:36Six large egg whites until they're foamy.
07:40Add a little pinch, like an eighth of a teaspoon, of cream of tartar.
07:45And you beat these until they are stiff but not dry.
07:50And I'm going to heat up my skillet with one tablespoon of butter, and we're going to fold
08:00these egg whites.
08:01The cream of tartar stabilizes the egg whites and allows them to beat up nice and fluffy.
08:07The egg whites are almost ready, and you're going to whisk one-third of the egg whites
08:13into the egg yolk mix, and then fold in the rest.
08:25So now we're going to use one-third and kind of lighten up the mixture.
08:33You can do that with a whisk or the rubber scraper.
08:44So here's the rest.
08:46Now lightly and gently fold in the egg whites.
08:50This is what makes the clouds.
08:52Now the butter is, oh, it's all melted in the pan, and we are ready to cook our pancakes.
09:01Now you can make larger pancakes or smaller ones.
09:04I like to use about a quarter of a cup of the mixture per pancake.
09:11Just get that all over the bottom and spoon that in.
09:27See how cloud-like they are?
09:30They're really pretty.
09:31That's about two minutes per side, and we have some pure 100% maple syrup and some blueberries
09:41and nice warm plates.
09:44Always have warm plates for pancakes.
09:48And just check the bottom.
09:51You want them to get a nice golden-brown color.
09:58Beautiful.
10:00Don't they look nice, light, and airy?
10:06And one.
10:07Oh, these flexible spatulas are great.
10:12Now the cottage cheese is a very nice source of protein.
10:16These look done.
10:19They are so fluffy.
10:22Beautiful.
10:24They're kind of like souffle pancakes.
10:29And just keep making them to order.
10:36You can top them with a little bit of syrup.
10:44And if you like, sliced bananas, sliced strawberries, blueberries, raspberries.
10:52This is something I wouldn't mind getting.
10:55How about you?
10:57One of the things that I really love for breakfast, even though I try not to eat it on a regular
11:01basis, is bacon.
11:03Just sprinkle about a half a cup.
11:04This is a pound and three quarters of bacon with about a half a cup of brown sugar.
11:10This is dark brown sugar.
11:12We're using corn cob smoked bacon made by Comstocks, and this is in Vermont, in Barton,
11:19Vermont.
11:20And we're going to order it, 1-800-89-BACON.
11:24Now put this into a 425 degree oven and bake it until it's crisp.
11:29That takes about 15 to 20 minutes.
11:31While it's cooking, you can just start your batter for your wonderful waffles, and it's
11:39breakfast on the table in a short period of time.
11:46So now check this after 15 minutes.
11:53We have some butter melted for these delectable buttermilk waffles.
11:57First, we're going to sift our dry ingredients.
12:01Two cups of an all-purpose flour, some light brown sugar, a quarter of a cup, one teaspoon
12:10of baking soda, one and a half teaspoons of baking powder, and a half a teaspoon of
12:20ground cinnamon, and a half a teaspoon of salt.
12:31Sift these dry ingredients together, getting out all the lumps, especially the lumps of
12:37the brown sugar.
12:38And now separate three eggs, egg whites in one bowl, and egg yolks in another.
12:49And we're going to add two cups of a nonfat buttermilk, and eight tablespoons of butter
12:55that's been melted and cooled.
13:03And we also want to add the most delicious vanilla flavoring, and the nicest way to do
13:10that is to slice open a vanilla bean.
13:14These are the big fat Tahitian vanilla beans that are available in some of the gourmet
13:19stores.
13:20Now just take your knife and drag it along.
13:25If you don't have a vanilla bean, just use a teaspoon of vanilla extract, good vanilla
13:31extract.
13:34And now you pour this right into your dry ingredients.
13:50And stir it together.
13:54Waffles I think are best when the egg whites are whipped and incorporated into the batter.
14:01It makes the batter really light and delicious.
14:04And now I'm just going to beat these up with a hand mixer.
14:08Make sure that the mixer is grease free.
14:13Mix these up until they're nice and fluffy.
14:15You want the egg whites stiff but not dry.
14:23Notice I'm just gently folding the egg whites into the batter.
14:26You don't want to break down the egg whites, you just want to make sure that they're pretty
14:29much incorporated.
14:31And now with a ladle, you need about a quarter of a cup of batter in each section of the
14:40waffle iron.
14:42This is a Belgian waffle maker.
14:44And it's hard to gauge the first time out here, so it's almost better to put too little
14:50for the first waffle than too much because then you'll have waffle all over your kitchen
14:56counter.
14:57And that's what happens.
15:00Each waffle is going to take about five to seven minutes.
15:04And when the first waffle is ready, your bacon will be ready.
15:10So now let's take a peek.
15:12Look!
15:13They look nice and golden brown.
15:16Now just loosen them with a little spatula if you like.
15:20And the secret, according to Don Chapelet, is to do this with your waffle so that it
15:26dries, it's very hot, it dries, and there, that's nice.
15:31And then just put it down.
15:32If you like, you can cut this into serving sizes.
15:38Although I know plenty of people who can eat an entire waffle.
15:47What a nice Sunday breakfast.
15:49And now we have to check our bacon.
15:51I think it is done.
15:56Looks really, really good.
16:01I've lined underneath this rack with some paper toweling just to catch the last little
16:06bit of bacon drippings.
16:09And you can use a tongs if you like.
16:14And just put the bacon.
16:15You don't want to lose that brown sugar topping, so be careful as you take it off.
16:21If you let it cool just a minute or so, the brown sugar stays right on top.
16:31And here's our second waffle.
16:35Very hot.
16:37Don't forget, do Mr. Chapelet's thing, just like that.
16:41It seems kind of silly, but it really works.
16:47And now you're ready to serve a really delicious breakfast.
16:53And now we're ready to cook our Swedish pancakes.
16:56Do you need your little spatula?
16:57Yes, thank you very much.
17:00So the pans are all preheated.
17:01They're all preheated, and you have to keep adjusting the heat a little bit to get it
17:05just the right temperature, because they can cook too quickly.
17:08While you do that, why don't I just finish up the fruit.
17:12And this is another feature that I just love in this kitchen, this cutting board that's
17:16under the counter, and the brilliant part is the garbage pail right under here.
17:24This is great.
17:25So I'll cut a couple mangoes.
17:26That sounds great.
17:29I love serving fruit with these pancakes.
17:31I just think it complements them so nicely.
17:34It's about a tablespoon of batter for each round on the pan.
17:38Where did you get these pans originally, because I got some from you.
17:42I got one from my mom, and then I found one at a tag sale, and I bought it right away,
17:50because it's really handy to have two pans going at once.
17:54Rita, what do you call these Swedish pancakes in Norwegian?
17:57In Norwegian, we call them svenska pannekakor, which is direct translation, Swedish pancakes,
18:02and in Swedish, they're called plätta.
18:04Well, the fruit is ready.
18:06Here's your platter.
18:07Oh, yeah.
18:08I'm ready on this batch, I think, just about.
18:12This pan is a little hot.
18:14I like them dark.
18:17That's the way I like them.
18:18Yeah, I like that.
18:19Dots on them.
18:20Because they're nice and tender-looking.
18:23Here we go.
18:30These are still not done yet.
18:31I'm going to start some more.
18:36Guess what?
18:37I can't wait.
18:38I'm going to sample this with lingonberry.
18:41The lingonberry tastes a lot like cranberries.
18:45I'm going to look for them this summer.
18:48Mmm, mmm, so good.
18:56They are very similar to crepes, the French crepes, only because of their size and their
19:01thickness, they are uniquely Swedish.
19:05Oh, they're so good, Rita.
19:08Mmm, perfect.
19:10It's one of my favorite, favorite breakfasts.
19:13And I'm going to try one with cloudberry.
19:16Mmm, look at that golden cloudberry.
19:20Oh, they're so hot, ah!
19:24But they're best eaten just like this.
19:26Better save some for the children.
19:30Uh-uh.
19:31Well, there's no better way than with Swedish pancakes to christen this wonderful new family
19:40kitchen at the Christensen house.
19:41And Rita, the table looks beautiful.
19:44The bulletin board is excellent.
19:45Good.
19:46The TVs, one for the table and one for the cook over here.
19:50Cooking area.
19:51Lots of wonderful space for all the small appliances, the refrigerator, this double
19:57door large refrigerator giving enough space for the entire family's food.
20:03I think you have really managed to fit everything into this dining room kitchen.
20:09Congratulations.
20:11Thank you very much.
20:12I appreciate it.
20:13So, put those last few.
20:14Christina, Kirk, everything's ready.
20:15Oh, I bet they can't wait.
20:16Delicious.
20:17Hi, George.
20:18Hi.
20:19Okay.
20:20There.
20:21Help yourselves.
20:22They look great.
20:23Do you want syrup on yours or powdered sugar?
20:24Syrup, please.
20:25Syrup.
20:26Well, George, congratulations.
20:27You did an amazing job.
20:28And what a transformation.
20:29Well, thank you.
20:38And what a transformation.
20:39Well, it's five years in planning and three months in construction.
20:43And 15 years of wishing.
20:44Yes.
20:45I talked about that.
20:46The 15 years and the 15 years of complaining.
20:49Right.
20:50Okay.
20:51Now you got it.
20:52You have your wonderful dream kitchen and best of luck in here and you children enjoy
20:56it and cook up a storm, okay?
20:58Okay.
20:59We'll have fun.
21:00Thank you for coming.
21:02How many more can you eat?