Cuisinart GR-5BP1 User Manual - Page 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. 14