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5
RECIPES
TRADITIONAL PANCAKES
Makes 12 servings
1¼ cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon salt
2 large eggs
½ cup reduced-fat milk
3 tablespoons unsalted butter, melted
½ cup lowfat plain yogurt
Preheat Cuisinart
®
Electric Skillet to 325°F.
Combine flour, baking powder, sugar and salt in a medium mixing bowl.
Beat eggs into milk with a whisk or spoon; pour in butter and stir to
combine. Make a hole in the center of the flour mixture; pour the liquid
in, stirring gently until the batter has just come together. It will have some
lumps. Do not over-beat or the pancakes with be tough.
For each pancake, pour ¼ cup batter onto Skillet (you will get 6 pancakes
per batch). Cook 2 minutes, or until bubbles have formed on top and
bottom is lightly browned. Turn pancakes and cook other side until done,
about 1-½ or 2 minutes more. Repeat with remaining batter.
Variations:
Blueberry pancakes: toss 1 cup berries with 1 tablespoon flour from recipe.
Stir in gently after blending batter.
Pecan pancakes: add ½ –
2
⁄3
cup chopped, toasted pecans to batter.
Nutritional information per pancake:
Calories 99 (37% from fat) • carb. 12g • pro. 3g • fat 4g • sat. fat 2g
• chol. 44mg • sod. 178mg • calc. 34mg • fiber 0g
CORNMEAL PANCAKES
Makes 12 servings
½ cup all-purpose flour
6 tablespoons yellow cornmeal
1 tablespoon baking powder
¼ teaspoon salt
2 large eggs, lightly beaten
½ cup lowfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons honey
Preheat Cuisinart
®
Electric Skillet to 275°F.
Combine flour, cornmeal, baking powder and salt in a medium mixing bowl.
Beat eggs into milk with a whisk or spoon; pour in butter and stir to
combine. Make a hole in the center of the flour mixture; pour in the liquid
mixture, stirring gently until the batter has just come together.
Pour ¼-cup batter onto Skillet (you will get 6 pancakes about 3 to
3-½-inch per batch). Cook 2 minutes, or until bottom is lightly browned.
Turn pancakes and cook other side until done, about 1 to 1-½ minutes
more. Repeat with remaining batter.
Nutritional information per pancake:
Calories 81 (36% from fat) • carb. 11g • pro. 2g • fat 3g • sat. fat 1g
• chol. 36mg • sod. 125mg • calc. 20mg • fiber 0g
STUFFED FRENCH TOAST
Makes 8 servings
1 pound loaf challah or brioche bread, unsliced
8 ounces reduced fat cream cheese, room temperature
¼ cup strawberry preserves (not jelly)
6 large eggs, lightly beaten
1½ cups half-&-half
1 teaspoon vanilla
4 teaspoons unsalted butter, divided
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