Buttermilk

PanWaffle

by:
October 20, 2016
3.8
4 Ratings
PanWaffle
Photo by Erin McDowell
  • Makes 6 panwaffles (and they're big, ya'll)
Author Notes

I'm a big fan of The Tonight Show and was delighted by a diagram Jimmy Fallon drew a few weeks back describing his ideal "meta breakfast" invention. It was a waffle surrounded by a pancake. Since then, I've made more than a few batches, and I can attest Mr. Fallon is on to something. One batter. Two textures. The best breakfast mashup since breakfast burritos. —Erin Jeanne McDowell

What You'll Need
Ingredients
  • 4 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 3 cups buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 cup butter, melted and cooled slightly.
  • nonsticky spray of choice, as needed
Directions
  1. Preheat your waffle iron. You'll want to use a shallow-ish waffle iron that makes relatively flat waffles. Belgian waffles are delicious, but they won't fly here.
  2. Also prepare your pan for cooking the panwaffle in. I like to use a flat griddle, because it makes it much easier to flip. But any large pan will do. Get it nice and hot, then turn the heat down to low while you get things going.
  3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together to combine. In a large bowl or measuring cup (preferably something with a spout), whisk the eggs, buttermilk, vanilla, and melted butter to combine.
  4. Pour the wet ingredients into the dry ingredients and whisk until relatively smooth. It's ok if it's a bit lumpy!
  5. Make the waffles: when your waffle iron is nice and hot, give it a generous coating of nonstick spray. Ladle about 2/3 cup batter into the center of the iron, then close it. Cook the waffle until it is set, but not yet golden. You want to under-cook the waffle a bit since it will brown more on the stovetop. If you like your waffles super crispy, cook it until it just begins to turn golden (2-3 minutes). Repeat until you have 6 waffles.
  6. Make one panwaffle at a time (you can make two on a large griddle, but it's easier to just do one at once - they're BIG). Spray the hot cooktop with nonstick spray and raise the heat to medium. Place a waffle onto the griddle, then ladle about 2/3 cup of batter evenly around it. The mixture will bubble, as pancakes like to do. When the bubbles stop appearing on the surface of the batter, it's time to flip (2-3 minutes).
  7. Just like with traditional pancakes, flipping is all about confidence. It also helps to use the biggest spatula you have. You can even use two if it's easier for you. Run the spatula around the edge to make sure everything is cooked and golden, then flip away! Cook another 2-3 minutes on the other side.
  8. Serve warm with butter and maple syrup!
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Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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1 Review

chris
chris October 31, 2016
Made these today and worked well. I have a 2-square waffle maker from Breville. It holds half a cup of batter but I decided to add only 1/3 cup batter and set the browning button to "2". That still gave me a pretty brown waffle but a nice size. I used a 12-inch non-stick skillet without any problems. It got evenly brown on both sides. I topped them with maple syrup and butter--I forgot we had strawberries. Next time!