Fusion food of a different sort: waffle
pancakes. Photo courtesy Williams-Sonoma.

Pancakes or waffles: Can’t decide? This innovative griddle from Nordic Ware makes it simple to prepare delectable waffled pancakes—pancakes textured like waffles—in a jiffy.

The innovative cast-aluminum nonstick griddle produces seven 3″ diameter, crispy golden cakes with deep pockets for syrup or toppings. We also used them to make dessert pancakes, topped with a scoop of ice cream, sliced bananas and chocolate sauce (fun and delicious).

The riveted cast stainless steel handle stays cool; the nonstick finish ensures easy release and quick cleanup.

Made in USA, the pan is currently a Williams-Sonoma exclusive, at retail stores or online.

It’s yours for $39.95.

THE DIFFERENCE BETWEEN PANCAKES & WAFFLES

Pancakes are generally soft and spongy, while waffles are crispy. Historically, waffle batter has more fat than pancake batter; the extra fat contributes to the crisping.

Most mixes we see today state that they can be used for pancakes or waffles. If waffles made from such mixes don’t turn out crispy enough for you, try a waffles-only batter, or make it from scratch.

Check out our review of the best pancake mixes.

Check out our Pancake & Waffle Glossary for all the different types of pancakes and waffles.

At a fine restaurant, after a five course dinner, including dessert, the sixth course is a dish of chocolates or mignardises with coffee.

The founders of Sixth Course Artisan Confections describe them selves as “good pastry chefs [gone] rogue.”

The Bay Area confectioners used Guittard couverture chocolate, made in San Francisco, along with local dairy and Start with two talented pastry chefs: Borganic herbs, then chose sustainable, recycled packaging

The results are superb. While there’s no heart-shaped gift box, if your Valentine craves the finest couverture and exciting flavors, head to SixthCourse.com to partake of these lovelies.

Chef’s Choice is a sampling of the superb
bonbons, caramels and truffles; but you can
also have one of everything. Photo courtesy
SixthCourse.com.

Piña Coladas were the drink of the evening. The fare was tropical-inspired, from fruit skewers and chicken skewers to rumaki*, a broiled, bacon-wrapped chicken liver and water chestnut hors d’oeuvre that was all the rage at the time.

Coconut water was years from appearing in American markets. If only Tropical Winter had lasted until it arrived, we’d have offered a Piña Colada Lite, substituting very-low-calorie coconut water (6 calories/ounce, or 12 calories per drink) for very-high-calorie Coco López (130 calories/ounce, or 260 calories per drink; plain coconut milk is 65 calories/ounce).

Piña Coladas are delicious, but they sure pack in the sugar and saturated fat. Here’s a “drink this, not that” tip from coconut water brand Taste Nirvana, on how to lower your Piña Colada calories while still enjoying a taste of the tropics and natural coconut flavor.

CLASSIC PINA COLADA RECIPE

Ingredients Per Drink

 
Preparation

1. MIX ingredients in blender until smooth. Pour into a tall glass.

2. GARNISH and serve.

WHAT’S COCO LÓPEZ?

Coco López is a brand of cream of coconut, invented in 1954by Ramón López Irizarry, a professor of agriculture at the University of Puerto Rico. The ingredients on the can include coconut milk, sugar, water, emulsifiers, stabilizers and thickeners (guar gum, locust bean gum, mono- and diglycerides, polysorb 60, sorbitan monostearate, Propylene glycol alginate) and preservative (citric acid).

The creamy heart of the coconut had long been used in Caribbean desserts. But separating it from from the coconut pulp was an arduous process.

With funds from the government, Irizarry worked on a solution. He ulimately left teaching to produce and sell his product, which was adopted not just by cooks but by bartenders.

According to the book “La Gran Cocina Del Caribe” by José L. Díaz de Villega, the Piña Colada made its debut on August 16, 1954 at the Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico, a watering hole for a star-studded clientele. The hotel management had requested that bartender Ramón “Monchito” Marrero create a new signature cocktail. Marrero worked for three months on the recipe.

Piña is Spanish for pineapple, and colada means strained; the drink is usually served blended with ice. The Piña Colada has been the official beverage of Puerto Rico since 1978.

 
*Rumaki is a mock-Polynesian hors d’oeuvre, believed to be invented by Victor Bergeron, founder of Trader Vic’s.