Cakes on the griddle...

Tuesday, November 21

Today, we were back in kitchen stadium for baking 2 and it was all about crepes, waffles, pancakes, biscuits and scones. We broke into one vegan team and two non vegan teams. Each team made one version of each (crepe, waffle, pancake) and in the afternoon we had to try individually a biscuit or scone of our choice. Our team made cornmeal pancakes or "Johnny cakes" on the griddle, wild rice pancakes, waffles, and all teams had to try making crepes (regular or vegan) to perfection. Other teams made rice four griddle cakes, "almost as good as buttermilk waffles", sweet potato waffles, blueberry pancakes, sour milk waffles, sticky buns, spicy chickpea crepes, and buckwheat pancakes. It was interesting to see traditional recipes transformed with more healthful ingredients and taste for the most part better or just different. At the end of the day, the tables were filled with stacks of pancakes, crepes, scones, etc. We ate up the waffles as soon as they came out of the waffle griddles of course (they were limited as they took awhile to produce and were hot and yummy!) and I brought in some local Canadian syrup for all to try, which the chef and the students loved. I tried making a vegan scone with whole wheat flour, apple juice, coconut oil and soymilk as some of the ingredients and it turned out ok. Still need more practice with the scones in general. Others made cranberry walnut scones, flaky biscuits, and other versions of scones and biscuits. So, by the end of the day, we were feeling the effects of too much flour and sugar and combining different fillings and toppings throughout the day such as crepes with banana and chocolate, spicy cheese and jalepeno biscuits, etc. On to pizza today...