Specifications

2
RECIPES
TRADITIONAL PANCAKES
Makes 12 servings
1-1/4 cups (300 ml) all-purpose flour
1 tablespoon (15 ml) baking powder
1 tablespoon (15 ml) granulated sugar
1/2 teaspoon (2 ml) salt
2 large eggs
1/2 cup (125 ml) reduced-fat milk
3 tablespoons (45 ml) unsalted butter, melted
1/2 cup (125 ml) lowfat plain yogurt
Preheat Cuisinart
™
Electric Skillet to 325°F (190°C).
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 centre 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 (50 ml) 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 (250 ml) berries with 1 tablespoon (15 ml)
flour from recipe. Stir in gently after blending batter.
Pecan pancakes: add 1/2 - 2/3 cup (125-150 ml) 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
STUFFED FRENCH TOAST
Makes 8 servings
1 pound (500 g) loaf challah or brioche bread, unsliced
8 ounces (250 g) reduced fat cream cheese, room temperature
1/4 cup (50 ml) strawberry preserves (not jelly)
6 large eggs, lightly beaten
1-1/2 cups (375 ml) half-&-half
1teaspoon (5 ml) vanilla
4teaspoons (20 ml) unsalted butter, divided
Cut the bread into eight 1-inch (2.5 cm) thick slices. Carefully cut a pocket in
the long side of each piece, about 3/4 of the way through. (Use a serrated
knife.)
Combine cream cheese and preserves thoroughly. Stuff each pocket with
about 2 tablespoons (25 ml) filling, then pat pocket flat with your fingers.
Preheat Cuisinart
™
Electric Skillet to 300°F (149°C).
Mix eggs and half-&-half well and add vanilla; stir. Pour batter into a 9x13-
inch (22.5 x 32.5 cm) baking pan. Soak 4 filled slices of bread for at least 10
minutes, turning several times. (Let the remaining 4 slices soak in the batter
while the first batch cooks.)
Melt 2 teaspoons (10 ml) butter in the Skillet and cook 4 slices at a time, for
about 6 to 8 minutes a side, or until nicely browned. Remove and keep
warm on a rack in a 200°F (93°C) oven. Melt the remaining 2 teaspoons (10
ml) butter and cook second batch.
Serve with maple syrup, raspberry syrup or powdered sugar.
Nutritional information per serving:
Calories 360 (44% from fat) • carb. 38g • pro. 12g • fat 17g • sat. fat 9g
• chol. 141mg • sod. 485mg • calc. 153mg • fiber 0g
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