Hamilton Beach 840098400 manual Blueberry Pancakes, French Toast, Campers’ Egg & Cinnamon Toast

Blueberry Pancakes

21⁄2 cups flour

1 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

1 tablespoon vegetable oil

2 eggs

2 cups milk

11⁄2 cups frozen blueberries; thawed, rinsed, and dried on paper towel

Preheat griddle to 375ºF. In a large bowl, mix together flour, salt, baking powder and sugar. In a small bowl, beat together oil, eggs and milk. Stir into flour mixture. Fold in the blueberries. Pour batter by 1⁄4 cupfuls onto griddle. Cook about

5 minutes turning once. Makes 20-24 pancakes.

French Toast

1 tablespoon butter. melted	1⁄2	teaspoon vanilla
4 eggs	1⁄4	teaspoon cinnamon
1⁄2 teaspoon salt	8 slices of bread
1 cup milk

Preheat griddle to 350°F. Mix eggs, butter, salt, milk, vanilla, and cinnamon in a large bowl. One at a time, dip slices of bread in the egg mixture to coat thoroughly on both sides. Place bread onto the griddle and fry until golden brown, about 5 minutes per side. Makes 8 slices.

Campers’ Egg & Cinnamon Toast

4 slices bread	1 teaspoon cinnamon
Softened butter or margarine	4 eggs
1 tablespoon sugar	Salt and pepper

Preheat griddle to 325ºF. Lightly butter both sides of bread slices. Cut or tear a

3-inch hole in the center of each bread slice. (Hole must be big enough so most of egg touches griddle. Save the centers; do not discard. In a small bowl combine sugar and cinnamon. Sprinkle both sides of bread slices and centers with the cin- namon-sugar. Place bread and centers on griddle and cook for about 2 minutes. Flip all bread and centers over. Break one egg into each of the 4 holes. Season with salt & pepper. Cook for about 4 minutes or to desired doneness. Flip again if desired. Serve with the extra bread center sitting atop the egg. Makes 4 servings.

Johnnycakes

11⁄2 cups stone-ground cornmeal	1 teaspoon sugar
1 teaspoon salt	21⁄2 cups boiling water

Preheat griddle to 325ºF. Combine the cornmeal, salt and sugar in a large bowl. Stirring constantly, slowly add the boiling water to the bowl. Set batter aside for

10 minutes. The batter should be thick but not stiff. Scoop 1⁄4 cup batter onto grid- dle. The cakes should be thick (about 3⁄4 inch) and no more than 3 inches across. Cook until the underside is a deep golden brown, 6 to 11 minutes. Turn the cakes over and continue to cook for another 6 to 11 minutes. Makes about 10 cakes.

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