Blueberry Pancakes

212 cups flour

1 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

1 tablespoon vegetable oil

2 eggs

2 cups milk

112 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 14 cupfuls onto griddle. Cook about

5 minutes turning once. Makes 20-24 pancakes.

French Toast

1 tablespoon butter. melted

12

teaspoon vanilla

4 eggs

14

teaspoon cinnamon

12 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

112 cups stone-ground cornmeal

1 teaspoon sugar

1 teaspoon salt

212 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 14 cup batter onto grid- dle. The cakes should be thick (about 34 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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Hamilton Beach 840098400 manual Blueberry Pancakes, French Toast, Campers’ Egg & Cinnamon Toast, Johnnycakes

840098400 specifications

The Hamilton Beach 840098400 is an innovative kitchen appliance designed to simplify meal preparation for home cooks. This multi-functional device seamlessly combines several cooking methods, offering versatility that makes it a valuable addition to any kitchen.

One of the standout features of the Hamilton Beach 840098400 is its ability to function as both a slow cooker and a steaming appliance. This dual functionality enables users to prepare a wide range of dishes, from hearty stews to perfectly steamed vegetables, all in one appliance. The slow cooker option is particularly valuable for busy individuals and families, allowing for set-it-and-forget-it cooking, where ingredients can be simmered for hours to develop rich flavors without the need for constant monitoring.

The device is equipped with a user-friendly digital control panel that allows for easy selection of cooking times and temperature settings. This intuitive interface ensures that even novice cooks can operate the appliance with ease. Multiple cooking presets are also available, designed to optimize the cooking process for various food types, ensuring perfect results every time.

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In summary, the Hamilton Beach 840098400 is an excellent choice for those seeking a versatile, efficient, and user-friendly cooking appliance. With its combination of slow cooking and steaming capabilities, intuitive controls, safety features, and stylish design, it stands out as a practical solution for simplifying meal preparation in today’s fast-paced lifestyle.