Cuisinart CSK-150 CSK-150 Manual - Page 2

RECIPES 1-1/4 1 1 1/2 2 1/2 3 1/2 TRADITIONAL PANCAKES Makes 12 servings cups all-purpose flour tablespoon baking powder tablespoon granulated sugar teaspoon salt large eggs cup reduced-fat milk tablespoons unsalted butter, melted 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 1 8 1/4 6 1-1/2 1 4 STUFFED FRENCH TOAST Makes 8 servings pound loaf challah or brioche bread, unsliced ounces reduced fat cream cheese, room temperature cup strawberry preserves (not jelly) large eggs, lightly beaten cups half-&-half teaspoon vanilla teaspoons unsalted butter, divided 2