Ingredients and Procedures

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Compare the basic pancake and waffle recipes and note how much alike the batters are, with important exceptions:
  1. Waffle batter contains more fat.
  2. Waffle batter contains less liquid, so it is slightly thicker.
  3. Waffles are given extra lightness when the egg whites are beaten separately and folded into the batter. (Some recipes omit this step.)
A standard-size pancake requires ¼ cup (60 mL) batter. The amount of batter needed for waffles depends on the size of the waffle iron.