1.In a medium bowl, whisk together the flours, oats, wheat germ, sugar, baking soda, baking powder and salt; reserve. In a separate small bowl, whisk together the eggs, yogurt, oil and vanilla.
2.Gently whisk the wet ingredients into the dry ingredients until just combined. Fit the Cuisinart® Breakfast Central™ with the pan- cake plates. Adjust the temperature setting to 4. Once preheated, pour ¼ cup of batter in each pancake mold. Cook for about 2 to 2½/2 minutes each side.
3.Serve immediately.
Nutritional information per serving (1 pancake):
Calories 80 (34% from fat) • carb.11g • pro. 2g • fat 3g
•sat. fat 1g • chol. 3mg • sod. 207mg
•calc. 31mg • fiber 1g
2.While the bacon is cooking, whisk the eggs, cream, salt and pepper together in a liquid measuring cup. After the bacon is finished cooking, pour equal amounts of the egg mix- ture in each compartment. Cook in the closed position for about 1½/2 to 2 minutes. Place the cheese in equal amounts on each egg. Close and cook for an additional 30 seconds to melt.
3.If desired, butter the English muffins. Place the bacon and then the egg on each open toasted English muffin. Serve immediately.
Nutritional information per serving (1 sandwich):
Calories 263 (34% from fat) • carb. 26g • pro. 16g • fat 10g
•sat. fat 5g • chol. 126mg • sod. 751mg
•calc. 84mg • fiber 3g
Breakfast Sandwiches
The pancake plates make perfectly shaped eggs for this delicious and simple breakfast sandwich.
Makes 4 sandwiches
4slices Canadian bacon
2large eggs
2tablespoons heavy cream or milk
¼ teaspoon kosher salt
1⁄8 teaspoon freshly ground pepper
¼cup shredded cheese (Cheddar, Swiss, Havarti etc)
4toasted English muffins Unsalted butter, optional
1.Fit the Cuisinart® Breakfast Central™ with the pancake plates. Adjust the temperature set- ting to 5. Once the unit is preheated, place a slice of bacon in each compartment. Cook in the closed position, about 2 minutes per side. Remove and reserve.
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East Windsor, NJ 08520
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