Muffins & Biscuits by Heidi Gibson

Author:Heidi Gibson [Gibson, Heidi]
Language: eng
Format: azw3
Publisher: Chronicle Books LLC
Published: 2017-03-06T16:00:00+00:00

Pancakes : Waffles

A couple of the morning prep cooks at one of our restaurants discovered that blueberry muffin batter makes fantastic pancakes when thinned with a bit of milk, and they started making them for their own staff breakfast. I caught wind of this and figured that they’d make great waffles, too.

To make one batch of muffin batter into pancakes or waffles, increase the milk in the muffin recipe by 1/2 cup [120 ml]. If you want to use half the batter to bake muffins first, just stir 1/4 cup [60 ml] milk (whole, low-fat, or nonfat work equally well) into the remaining batter before using it for pancakes or waffles. The best muffin batters to use for making waffles or pancakes:

Bake-Sale Berry Muffins (page 27)

Balsamic Strawberry Muffins (page 29)

Ginger-Peach Muffins (page 32)

Cranberry-Orange Muffins (page 34)

Piña Colada Muffins (page 39)

Apricot-Almond Muffins (page 36)

Banana, Walnut, and Chocolate Chip Muffins (page 47)

Morning Glory Muffins (page 43)

Pumpkin-Spice Muffins (page 55)

Cinnamon-Apple Oatmeal Muffins (page 52)

Gingerbread Muffins (page 57)

Whole-Wheat Banana Millet Muffins (page 65)

Cider–Corn Bread Muffins (page 86)

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.