Cuisinart IB-5239A - Manual (Page 2)

2
RECIPES
TRADITIONAL PANCAKES
Makes 12 servings
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup reduced-fat milk
3 tablespoons unsalted butter, melted
1/2 cup lowfat plain yogurt
Preheat Cuisinart ® Electric Skillet to 325F°.
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 1/4 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 1-1/2 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 1/2 – 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
1/2 cup all-purpose flour
6 tablespoons yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup lowfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons honey
Preheat Cuisinart ® Electric Skillet to 275F°.
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 1/4-cup batter onto Skillet (you will get 6 pancakes about 3 to
3-1/2-inch per batch). Cook 2 minutes, or until bottom is lightly browned.
Turn pancakes and cook other side until done, about 1 to 1-1/2 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
1/4 cup strawberry preserves (not jelly)
6 large eggs, lightly beaten
1-1/2 cups half-&-half
1 teaspoon vanilla
4 teaspoons unsalted butter, divided
CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 2