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Crepes, pancakes, waffles and roti on the Go, go, go!

It's a crepe-y World out there and sometimes the necessities of what we've become accustomed to aren't always available to the places that we travel to.

Here's a quick and easy recipe to prep at home to have easy to make crepes, pancakes, waffles or mock-roti while on vacation with a limited selection in your travel kitchen.

Start with a basic travelling pancake mix: (You can also purchase our pancake/waffle mix and add the soya milk powder to your mix instead to complete this).


Dry mix for traveling with:
1 3/4 cups of Frankie's All Purpose Flour
3/4 cup of dry soya milk powder
1 tsp. baking soda
pinch of salt

(This dry blend can be doubled, tripled, or multiplied as many times as you see fit.  I made a 2KG batch of this and put it in my checked baggage (I don't want the customs officers thinking I'm traveling with an "unknown" substance in my carry-on.  ;))  This recipe is the same as the pancake and waffle mix up to this point. So, you can have pancakes, waffles, crepes and a variation on roti while on vacation.  :D

When you're at your destination kitchen and want to cook up some of those awesome Frankie's goodies add the following to a mixing bowl:

Equal parts of water and dry mix.  (for example: 1 coffee cup of mix with 1 coffee cup of water), 1 teaspoon of salad oil (vegetable, soy, canola, corn)

For each dry part that you've added to the mix, add:

1: Pancakes/waffles: one egg (because eggs are available nearly everywhere and pretty cheap too!).

2: Crepes/mock roti: 2 eggs (because eggs are available nearly everywhere and pretty cheap too!).

Whisk with a fork or, if your kitchen is really fancy, a whisk.

    For pancakes: spoon the mixture into a pre-heated medium heat frying pan with oil and let cook on each side for about 2 minutes or until either small bubbles start to appear on the top of the batter or the bottom becomes golden.
    For waffles: spoon the mixture into a pre-heated waffle iron following your waffle iron instructions.
    For crepes and mock-roti wraps: spoon the mixture into the middle of the pan and lift the pan to spread the batter around the pan.  (don't worry if the first one doesn't work, the first one is never supposed to work). After about 2 minutes the crepe (very thin pancake) should be able to be flipped and cooked on the other side.  You'll know if the crepe is ready to be flipped if the edges are starting to lift a tiny bit from the pan and get browned.  Don't over cook as this will make the product very crispy and hard to roll.

From here you've got yourself a finished product.  Decorate with your favourite toppings: PB&J, maple syrup, icing sugar, bananas with shaved chocolate, or if you're making a mock-roti (like in the picture) simply add last nights re-heating dinner into the middle and wrap carefully up.

These don't hold too long so make just enough for your meal and save the rest for another day.

This is super yummy and I'm sure you'll agree too.

Some tips: if available use a non-stick flat pan for pancakes/crepes/mock roti wraps.  Don't overheat the pan, but make sure that it is a good medium heat for even cooking. Don't make too much batter because once the liquid is added to the mix the baking soda gets activated (the part that makes the bubbles and makes your pancakes fluffy).



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