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14
Blueberry Buttermilk Pancakes
These pancakes are light and fluffy with
a nice tang thanks to the buttermilk and
lemon.
Plate Side: Griddle
Griddler
®
Cooking Position: Open and flat
Makes about twelve, 4-inch pancakes
1½ cups unbleached, all-purpose
flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1½ cups buttermilk
2 large eggs
1 tablespoon pure maple syrup
½ teaspoon pure vanilla extract
1 cup fresh blueberries
½ teaspoon grated lemon zest
1 teaspoon unsalted butter,
optional
1. Put the dry ingredients, through the
cinnamon, in a large mixing bowl.
Whisk to combine; reserve.
2. Combine the buttermilk, eggs,
maple syrup, and vanilla extract
and whisk well. Add to the reserved
dry ingredients and whisk until just
combined (dry sections are OK). Add
the blueberries and lemon zest and
fold to incorporate, but do not overmix
or the pancakes will be tough.
3. Turn on the Cuisinart
®
Griddler
®
. Select
Griddle and set to 350°F.
4. Once preheated, use a ¼-cup
measure, drop batter onto preheated
griddle (if you like extra-buttery
pancakes, put 1 teaspoon of butter on
each plate and melt before dropping
batter on plates), and set the count-up
timer. Cook pancakes until bubbles
form, about 4 to 5 minutes; flip and
cook until done, about 3 minutes
longer.
5. Transfer to warm plates to serve. As
you finish each batch of pancakes, you
can keep them warm on a wire rack
placed on a baking sheet in a low oven
(200°F). Repeat until all the batter is
used.
Nutritional information per serving (2 pancakes):
Calories 189 (32% from fat) • carb. 24g • pro. 7g
fat 7g • sat. fat 2g • chol. 171mg • sod. 203mg
calc. 102mg • fiber 1g
Breakfast Tortas
If you like spicy, add extra heat to this
sandwich by using hot, smoked Spanish
chorizo.
Plate Side: Bottom Griddle, Top Grill
Griddler
®
Cooking Position: Open and flat,
and then closed
Makes 2 tortas
1 tablespoon vegetable oil,
divided
4 eggs
2 Kaiser rolls, cut in half length-
wise
½ avocado
2 ounces Spanish chorizo, thinly
sliced on the bias
2 tablespoons store-bought green
salsa, plus more for serving
2 slices Monterey Jack cheese
1. Turn on the Cuisinart
®
Griddler
®
. Select
Griddle and set to 350°F.
2. Once preheated, drizzle 2 teaspoons
of the vegetable oil onto the bottom
plate. Crack the eggs onto the bottom
plate. Set the count-up timer to 5
minutes. At the 3-minute mark (when
the egg whites are set and opaque),
flip the eggs. When time expires,
transfer 2 of the eggs to the bottom of
each roll. Reserve.
3. While the eggs are cooking, divide the
avocado evenly between the inside
surfaces of the 2 tops of bread. Use
a fork to smash into an even layer.
Reserve.
4. When the eggs finish cooking, put the
chorizo on the bottom plate and close
the grill. Set the temperature to 425°F.
Once preheated, transfer the chorizo to
the top of the eggs in an even layer.
5.
Drizzle each sandwich with 1 tablespoon
of the salsa. Top with one slice of
cheese and the top of the bun with the
smashed avocado.
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