Batter Up! Chef Rodney Bowers and Meredith Shaw DOUBLE YOUR DISH with Two Recipes Made From One Simple Batter - Bell Media (2024)

• 1 ½ tsp active dry yeast
• 3 cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• 2 cups whole milk
• ½ cup butter (melted)
• 2 large eggs, separating the whites
• ½ tsp vanilla extract

Savoury Waffle add-ins:

• ½ cup grated cheddar cheese
• ¼ cup chopped parsley
• pinch of fresh chopped thyme (optional)
• ½ tsp garlic powder/dehydrated garlic
• Pinch of cayenne pepper
• Salt & pepper

1. In a large bowl, stir and dissolve the sugar in the warm milk. Then float the yeast on top. Let it bloom.
2. Whisk in the yeast mixture milk, butter, egg yolks and vanilla.
3. Add the flour and salt and mix until smooth.
4. In a stand mixer, beat the egg whites until soft peaks can hold. Then gently fold them into the batter and let stand for 30 minutes.
5. Pre-heat your oven to the warm setting.
6. For pancakes – Add butter to a pan over medium heat and scoop about ¼ cup of batter per pancake. Cook for a minute or two and flip. Cook until golden brown on both sides.
7. For savoury waffles – Fold in the grated cheese, chopped herbs, garlic powder & cayenne. Season with salt & pepper. Heat and grease a waffle iron. Pour a measured amount of batter into the iron so it’s not overflowing and cook until waffles are nice and golden – 5-6 minutes.
8. Keep pancakes/waffles warm in the oven while finishing the batter.

• 2 apples/pears peeled, cored and quartered
• 1 cup good white wine
• ½ cup raw sugar
• 1 tsp elderflower syrup or any herb spice you want (ex. Anise, cinnamon, clove, orange)
• Juice of half lemon

1. Add everything to a pot and bring to a boil.
2. Let simmer until the apples are fork tender.

• ¼ cup sprouted oats
• 1 tbsp cold butter
• 1 tbsp flour
• 2 tbsp brown or cane sugar
• ¼ tsp vanilla
• Pinch of salt
• Pinch of grated nutmeg

1. Preheat oven to 350F.
2. In a bowl, mix everything together with your hands.
3. Spread on a sheet pan and bake for 15 minutes until golden.

• 3 tbsp olive oil
• 3 tbsp apple cider vinegar
• 2 apples/pears, julienned
• 1 tbsp grainy mustard
• 2 tbsp mayonnaise
• 1 clove of garlic, minced
• 4 tsp cane sugar
• 1 tsp sea salt
• ¼ tsp pepper
• ½ head shredded cabbage
• 2 tbsp chopped parsley
• ½ tsp celery seed

1. In a large bowl, whisk together oil, vinegar, mustard, garlic, sugar, salt and pepper. Toss with cabbage and apple/pear.
2. Stir in parsley and celery seeds. Let stand for 10 minutes before serving.

• 2 lbs chicken thighs
• 1 cup buttermilk
• 1 ½ tsp salt*
• 1 tbsp dry mustard
• 1 tbsp dehydrated onion
• ¼ tsp cayenne pepper
• ¼ tsp garlic powder
• ¼ tsp paprika
• 1 ½ cups all-purpose flour
• 1 heaping tsp salt
• ¾ tsp black pepper
• ¾ tsp garlic powder
• ¾ tsp paprika
• 1 ½ tsp baking powder
• 3-4 cups vegetable oil, for frying

1. Combine the chicken thighs with all of the marinade ingredients in an extra large freezer bag. Zip up the bag tightly and evenly marinate the thighs. Make sure there’s no chance of spillage and refrigerate overnight.
2. Add all the ingredients for the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix together.
3. Line a baking tray with parchment paper. Remove the chicken thighs from the marinade one at a time and toss in the flour mixture. Press the chicken firmly into the breading so it’s evenly coated and set aside.
4. Line another tray with paper towels and set next to the fryer. Add oil to a home fryer set to 340F. Cook until golden brown on one side for a few minutes, then flip and cook until golden on the other side.
5. Remove and place the cooked thighs on the paper towel lined baking tray to remove any excess oil. Fry off the rest of the chicken and set aside.