Waffles vs. Pancakes vs. French toast: Which is best?

[Corinnguard]

"Behold! A Pizza!"

 

[Blue]

Pancakes and waffles are almost the same batter, but waffles have the nooks to hold your toping of choice - and give more surface area for it. Between those two, pancakes are obviously nothing but inferior waffles.

So the choice comes down to waffles or french toast. The eggs do give french toash a unique mouthfeel. But you can have eggs on top of waffles. Sunny side up, over easy, over medium, with the creamy yolk coating those nooks. Delight! No one servers eggs on french toast, it's redundant. So there you can only have your eggs one way - scrambled and absorbed.

The winner is waffles, by a county mile.

<tongue = in-cheek>

Good pool, I love them all!

 

[billd91]

Pancakes and waffles are almost the same batter, but waffles have the nooks to hold your toping of choice - and give more surface area for it. Between those two, pancakes are obviously nothing but inferior waffles.

Alton Brown would be so disappointed.

The Difference Between Waffles and Pancakes - Alton Brown

Sure, pancakes and waffles both contain eggs, flour and leavening, and they're both served for breakfast. But differences abound.

altonbrown.com

 

[CleverNickName]

Cinnamon rolls >> Pancakes > Waffles > French Toast > burnt toast that languished forgotten in the toaster for days > frozen "waffles"

 

[Dannyalcatraz]

Pairing chicken with waffles seems to have existed in the plantation South (along with everywhere else that waffles existed, to some degree), and migrated with the southern population, post Civil War. It slowly gained in occurrence in restaurants as chicken use in general did; becoming famous at Richard "Dickie" Wells ('Mr. Harlem")'s club of the same name in the late 30s, but spread back out through the culinary community until another revival in the 70s.

So it's one of those weird culinary things that cycled through specific cultures and the general population a few times (especially if we consider both at-home and in-restaurant usage).

Oh, I’m not saying you can’t find Chicken & Waffles- GOOD Chicken & Waffles- in NOLA, etc., because you absolutely can. But it’s not core dish of the cuisine.

If you look at the menus of NOLA’s more iconic restaurants- Broussard’s, Dooky Chase, and others- you will find it. But it’s also a relatively new addition to their menus. And places that specialize in C&W (like the aforementioned Lolo’s) are rare.

IOW, it’s present, but not common.

Where I live now (the D/FW Metroplex in Texas), that pairing is almost unseen. Lolo’s is literally the only place I’ve ever seen it offered regularly here.

 

[Tonguez]

Pancakes and waffles are almost the same batter, but waffles have the nooks to hold your toping of choice - and give more surface area for it. Between those two, pancakes are obviously nothing but inferior waffles.
!

I tried making waffles with pancake batter and It was not a pretty sight. the batters are certainly not interchangeable

 

[Tonguez]

In the interest of spreading homemade delight, here's Alton Brown's recipe for pancakes, Metric info included:

5-Ingredient Semi-Instant Pancake Mix Recipe | Alton Brown

5-ingredient mix. 10-minute pancakes. 1 easy breakfast. Alton Brown's semi-instant pancake mix is a go-to pantry staple for weekend brunch.

altonbrown.com

so what is semi-instant?

 

[Deset Gled]

so what is semi-instant?

Generally speaking, a pre-made mix that requires an additive other than water. Typically that will be eggs or milk.

 

[Parmandur]

so what is semi-instant?

You prep the dry ingredients before hand for storage, and then whip them together with the wet ingredients when you are sleepy in the morning. But itnot really"inatanr pancake mix" because it's homemade and not from a
some factory.

 

[CleverNickName]

CleverPancakes
Makes about 8.

Dry ingredients:
2 cups all-purpose flour
1/4 cup sugar
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt

Wet ingredients:
2 cups buttermilk
2 eggs, beaten
1/4 cup melted butter (unsalted)

Instructions:

1. Stir the dry ingredients together in a large bowl.
2. Stir the wet ingredients together in a separate bowl.
3. Preheat a well-seasoned cast iron skillet or griddle.
4. Pour the wet ingredients into the dry ingredients and stir until just barely combined, no more than 40 strokes. The batter will be lumpy, and that's okay.
5. Wipe the skillet or griddle with a paper towel that you have dabbed in a small amount of vegetable oil.
6. Dish out the batter onto the skillet, using about 1/2 cup of batter per pancake.
7. If you're adding blueberries or (cooked) bacon, now's the time.
8. Cook for 2-3 minutes on each side, flipping only once.
9. Repeat steps 5-8 until all batter is used.
10. Serve hot with warm maple syrup and melted butter.