RECIPES |
|
Griddle |
|
Silver Dollar Pancakes | 9 |
Brown/Sauté |
|
Lemon Chicken with Rosemary | 10 |
Vegetable Fried Rice | 10 |
Sautéed Broccoli Rabe | 11 |
Bake |
|
Carrot Cake with Cream Cheese |
|
Frosting | 11 |
Baked Pasta with Broccoli |
|
and Peppers | 12 |
12 | |
Yellow Cupcakes with |
|
Rich Chocolate Frosting | 13 |
Cranberry Nut Muffins | 14 |
Skewer |
|
Chicken Satay | 14 |
Steak & Vegetable Kebabs | 15 |
Roast/Steam |
|
Asian Style Steamed Snapper |
|
with Soy Glaze | 15 |
| |
with Root Vegetables | 16 |
16 |
Griddle
Silver Dollar Pancakes
Dusted with confectioners’ sugar and
served with fresh berries, these pancakes
make an elegant breakfast.
Makes about twelve
1large egg, room temperature
½ cup reduced fat milk
¼ teaspoon pure vanilla extract
½ cup unbleached,
½ tablespoon baking powder
½ tablespoon granulated sugar
¼ teaspoon table salt
1tablespoon unsalted butter, melted and cooled to room temperature
1.Fit the Cuisinart® Oven Central™ with baking pan if desired. Preheat to 350ºF with the top element off.
2.Whisk the egg, milk and vanilla in a small bowl to blend until smooth; reserve.
3.Combine flour, baking powder,
sugar and salt in a medium bowl. Stir with a whisk to blend. Add the egg/milk mixture and stir until just blended. Stir in the melted, cooled butter. Do not
4.Once unit has preheated, fill a ¼ cup measuring cup halfway and drop batter evenly onto the hot pan. Cook pancakes until bubbles form, about 2 to 3 minutes; flip and cook until done, about 1 to 2 minutes longer.
5.As you finish each batch of pancakes, keep them warm by placing them on a baking sheet and in a traditional oven set to low (200ºF). Repeat until all the batter is used.
6.Transfer to warm plates to serve.
Nutritional information per serving (6 pancakes):
Calories: 200 (30% from fat) • carb. 28g • pro. 7g
•fat 7g • sat. fat 4g • chol. 20mg • sod. 441mg
•calc. 89mg • fiber 1g
9