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RECIPES
Griddle
Silver Dollar Pancakes ......................9
Brown/Sauté
Lemon Chicken with Rosemary ......10
Vegetable Fried Rice .......................10
Sautéed Broccoli Rabe ...................11
Bake
Carrot Cake with Cream Cheese
Frosting ...........................................11
Baked Pasta with Broccoli
and Peppers ....................................12
Jalapeño-Cheese Cornbread ..........12
Yellow Cupcakes with
Rich Chocolate Frosting ..................13
Cranberry Nut Muffins .....................14
Skewer
Chicken Satay .................................14
Steak & Vegetable Kebabs ..............15
Roast/Steam
Asian Style Steamed Snapper
with Soy Glaze ................................15
Morroccan-Spiced Cornish Hens
with Root Vegetables ......................16
Open-Face Reuben .........................16
Griddle
Silver Dollar Pancakes
Dusted with confectioners’ sugar and
served with fresh berries, these pancakes
make an elegant breakfast.
Makes about twelve 2-inch diameter
pancakes
1 large egg, room temperature
½ cup reduced fat milk
¼ teaspoon pure vanilla extract
½ cup unbleached, all-purpose
flour
½ tablespoon baking powder
½ tablespoon granulated sugar
¼ teaspoon table salt
1 tablespoon unsalted butter,
melted and cooled to room
temperature
1. Fit the Cuisinart
®
Oven Central
™
with
baking pan if desired. Preheat to 350ºF
with the top element off.
2. Whisk the egg, milk and vanilla in
a small bowl to blend until smooth;
reserve.
3. Combine flour, baking powder,
sugar and salt in a medium bowl. Stir
with a whisk to blend. Add the egg/milk
mixture and stir until just blended. Stir
in the melted, cooled butter. Do not
over-mix or pancakes will be tough.
4. Once unit has preheated, fill a ¼ cup
measuring cup halfway and drop
batter evenly onto the hot pan. Cook
pancakes until bubbles form, about 2
to 3 minutes; flip and cook until done,
about 1 to 2 minutes longer.
5. As you finish each batch of pancakes,
keep them warm by placing them on
a baking sheet and in a traditional oven
set to low (200ºF). Repeat until all the
batter is used.
6. Transfer to warm plates to serve.
Nutritional information per serving (6 pancakes):
Calories: 200 (30% from fat) • carb. 28g • pro. 7g
• fat 7g • sat. fat 4g • chol. 20mg • sod. 441mg
• calc. 89mg • fiber 1g