If you think it’s all the same, think again. Crepes, pancakes and waffles are similar in their basic ingredients – some type of flour, eggs and milk, in the traditional recipes –, but they are different in the way they are cooked . What they do have in common is the fact that they are quite versatile, sweet or savory, with or without a filling or topping, at breakfast, lunch or dinner. The story goes that Greeks already made something similar to pancakes about 2 thousand years ago, the French and the Swiss invoke their mastery in what concerns crepes, and the Belgians have ancient scrolls on waffles. The word pancake comes from the English pan and cake. So, it is a kind of cake made on the hot surface of a pan. The dough is a bit thicker, and it has to cook/fry for longer, on both sides. Then, it can be served rolled or spread, or stacked in a pile. There are many variants in pancakes according to the geography: in the USA they are typically sweet and served as a snack, but in Central and South America they are savory and serve as the basis of main meals, rolled and filled with meat or fish. The crepe requires a more liquid dough and is cooked as thin as possible (not being necessary to flip it to cook), typically served folded. The waffle requires the dough to be cooked and pressed (usually) in a checkered mould, taking that particular shape. Can pancakes, crepes and waffles be healthy? Of course! It all depends on the ingredients used in the dough, for the fillings and toppings, and on being incorporated in a balanced diet. Besides, the simplicity of confection and the fun they can provide (who never tried flipping a pancake in the air?), they are great to take the children into the kitchen. Take a look at the recipes by our nutritionists Alexandra Lima , Cristina Vieira Cunha , Maria Inês Cardoso , Raquel Barbosa , Sara Moço and Simone Fernandes Meet the nutrition clinical team from Hospital da Luz network.
