4
Breakfast

Banana Buttermilk Pancakes

A crispy exterior gives these pancakes a delightful texture.
Serves 4 people (8 pancakes)
1 cup unbleached, al l-purpose flour
2 tablespoons granulated sugar
2 tablespoons ligh t brown sugar
½ teaspoon baking sod a
¼ teaspoon baking powder
1
∕
8
teaspoon table salt
1
∕
8
teaspoon ground cinnamon
¾ cup buttermilk, p lus 2 tablespoons , at room temperatu re
1 large egg, at room temp erature
½ teaspoon pure vanil la extract
2 tablespoons unsalted butter, melted a nd cooled to room
temperature
1 ripe banana (¼ mashe d, ¾ cut into thin slic es)
1. Preheat the Cuisinart® Compact Grill Centro, fi tted with the griddle
plate, to Medium.
2. Prepare the pancake batter. Put the flo ur, sugars, baking soda,
baking powder, salt and cinnamon into a mediu m bowl. Stir with a
whisk to blend. Reserve.
3. In a separate bowl, whisk together t he buttermilk, eggs and vanilla .
Add to the flour mixture; whisk to combine.
4. Stir in the melted butter and the n fold in the mashed banana. Be
careful not to over mix.
5. Once griddle has preheate d for 10 minutes, drop batter evenly onto
the griddle plate using a ¼-cup measu re. Place 2 to 3 banana
slices on each pancake. Cook panca kes until bubbles form, about
3 to 4 minutes; flip and cook until done, about 2 to 3 m inutes
longer.
6. Transfer to warm plates to serve. As you fin ish each batch of
pancakes, you can keep them warm on a wire ra ck placed on a
baking sheet in a low oven (200°F). Repe at until all the batter is
used.
Note:
For a complete breakfast, put 5 bre akfast sausages on the
rollers to cook once the Grill is preh eated. Once they have been
cooking for 5 minutes start cook ing the pancakes.
Nutritional Information per serving (2 pancakes):
Calories 222 (31% from fat) • carb. 32g • pro. 7g • f at 8g • sat. fat 4g
• chol. 71mg • sod. 310mg • calc 92mg • fiber 1g

Country Breakfast

A little bit of every thing in this hear ty start to the day.
Makes two servings
½ pound potatoes (new re d or Yukon gold, or a mix of both),
scrubbed and not peeled
1 tablespoon melte d unsalted butter o r olive oil
pinch sea salt
pinch freshly ground black pepper
pinch dried thyme
2 tablespoons finely chopped small onion
(about ¼ small onion)
4 pre-cooked chicken breakfast sausage links
(pricked with the ti nes of a fork all over)
4 large eggs
1. Put the potatoes into a large sauce pan filled with salted water.
Cover and bring to a boil. Cook until potatoes a re just fork-tender.
Reserve to cool.
2. Preheat the Cuisinart® Compact Grill Centro, fi tted with the griddle
plate and the rollers on the bottom of the G rill, to High.
3. While Grill Centro is prehea ting (about 10 minutes), cut the cooled
potatoes into ½-inch pieces and pu t into a medium mixing bowl.