On food and cooking the science and lore of the kitchen ( PDFDrive ) 1044

chemicalleavening,orsomecombinationof
these.Russianblinissometimesincludebeer,
whichmaycontributeeffervescence.The
batterispouredontothegriddleandallowed
tocookuntilbubblesbegintoriseandbreak
ontheuppersurface;thecookthenflipsthe
caketosetthesecondsidebeforethe
leaveninggasescapes.
CrumpetsareanEnglishinvention,small,
flat,yeast-raisedcakeswithadistinctively
pale,crateredtopsurface.They’remadefrom
asomewhatthickpancakebatterthat’s
allowedtobecomebubblyfromyeastactivity,
thenpouredintoringmoldstoadepthof
about0.75in/2cm,cookedveryslowlyuntil
bubblesbreakandsetonthesurface,then
unmoldedandturnedtocookbrieflyonthe
hole-yside.
FoodWords:Crêpe
The French wordcrêpe comes from the
Latin for “curled, wavy,” and probably


referstothecurlingoftheedgeasitdries
duringcooking.
GriddleCakes:
WafflesandWafers

Wafflesandwafershavetwothingsin
common:therootwordfortheirnames,and
theuniquemethodbywhichthey’recooked.

Theirflour-watermixtureisspreadinathin
layerandpressedbetweentwoheatedand
embossedmetalplates,whichspreadthem
eventhinner,conductheatintothemrapidly,
andimprintthemwithanattractiveandoften
usefulpattern.Theusualsquareindentations
increasetheareaofcrisp,brownedsurface
andcollectthebutter,syrup,andother
enrichmentsthatareoftenaddedontop.The
Frenchversion,thegaufre,goesbackto
medievaltimes,whenstreetvendorswould
makethemtoorderandservethemhoton
religiousfeastdays.