chemical leavening, or some combination of these Russian blinis sometimes include beer, which may contribute effervescence The batter is poured onto the griddle and allowed to cook until bubbles begin to rise and break on the upper surface; the cook then flips the cake to set the second side before the leavening gas escapes Crumpets are an English invention, small, flat, yeast-raised cakes with a distinctively pale, cratered top surface They’re made from a somewhat thick pancake batter that’s allowed to become bubbly from yeast activity, then poured into ring molds to a depth of about 0.75 in/2 cm, cooked very slowly until bubbles break and set on the surface, then unmolded and turned to cook briefly on the hole-y side Food Words: Crêpe The French word crêpe comes from the Latin for “curled, wavy,” and probably refers to the curling of the edge as it dries during cooking Griddle Cakes: Waffles and Wafers Waffles and wafers have two things in common: the root word for their names, and the unique method by which they’re cooked Their flour-water mixture is spread in a thin layer and pressed between two heated and embossed metal plates, which spread them even thinner, conduct heat into them rapidly, and imprint them with an attractive and often useful pattern The usual square indentations increase the area of crisp, browned surface and collect the butter, syrup, and other enrichments that are often added on top The French version, the gaufre, goes back to medieval times, when street vendors would make them to order and serve them hot on religious feast days ... and imprint them with an attractive and often useful pattern The usual square indentations increase the area of crisp, browned surface and collect the butter, syrup, and other enrichments that are often added on top...refers to the curling of the edge as it dries during cooking Griddle Cakes: Waffles and Wafers Waffles and wafers have two things in common: the root word for their names, and the unique method by which they’re cooked... the unique method by which they’re cooked Their flour-water mixture is spread in a thin layer and pressed between two heated and embossed metal plates, which spread them even thinner, conduct heat into them rapidly, and imprint them with an attractive and often