Rival S16RB - Manual (Page 9)

-9-
RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine Dash nutmeg
1 ⁄
2
cup plus 2 tablespoons all-purpose flour 2 ⁄
3
cup milk
1 1 ⁄
2
teaspoons sugar 1 egg
2 teaspoons baking powder 1 ⁄
2
cup peeled and finely chopped apple
1 ⁄
2
teaspoon vanilla 2 tablespoons chopped pecans or walnuts
1 ⁄
4
teaspoon cinnamon Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder and
spices in a small bowl. Combine melted butter and milk in mixing bowl. Add egg
and beat lightly to combine. Blend in flour mixture, stirring just until combined.
Fold in apple and nuts. Preheat skillet to 350°F. Brush lightly with oil. Pour about
1 ⁄
4
cup batter for each pancake. Cook until bubbles come to the surface and the
bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup for
breakfast or brunch or top with ice cream, additional nuts and caramel syrup for
dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten 1 tablespoon butter or margarine
1 ⁄
3
cup milk 2 slices French bread, sliced 1-inch thick
1 ⁄
4
teaspoon vanilla extract Confectioner’s sugar
Dash nutmeg or cinnamon Maple syrup
1 ⁄
2
teaspoon vanilla
Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 350°F .
Add butter to skillet. Dip both sides of bread quickly into egg mixture then place
in skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each
piece lightly with confectioner’s sugar and serve with maple syrup.