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Serve with warmed maple or fruited syrup.
*Powdered Buttermilk is available in the baking section of most
well-stocked grocery stores.
Nutritional information per serving (2 pancakes):
Calories 226 (28% from fat) • carb. 31g • pro. 9g • fat 7g • sat. fat 3g
• chol. 105mg • sod. 510mg • calc.125mg • fiber 2g
Hash Brown Potatoes
Makes 4 servings
2 8-10 ounce (250 - 300g) russet potatoes, baked and cooled
1/2 cup (125ml) chopped onion
1/2 cup (125ml) chopped bell pepper (red, yellow, or green)
1 teaspoon (5ml) kosher salt
1/4 teaspoon (1ml) freshly ground black pepper
1/2 teaspoon (2ml) thyme
3 tablespoons (45ml) melted butter
1 tablespoon (15ml) chopped fresh parsley
Preheat the Griddle side to Medium-High.
Cut the potatoes into 1/2-inch (1.25cm) cubes (no need to remove the skins).
Place the potatoes in a medium bowl with the onion, bell pepper, salt, pepper,
and thyme. Stir gently to combine. Drizzle with the melted butter and stir to
coat.
Place the potato mixture on the hot griddle in a single layer. Allow to cook for
15 minutes, turning the mixture every 2-3 minutes, until browned, crispy and
hot. After the potatoes have cooked for about 12 minutes, sprinkle with the
chopped parsley.
Transfer the potatoes to a bowl and keep warm in a low oven (about 250°F -
120°C) if not serving immediately. Serve hot.
Tip: When preparing baked potatoes for a meal, bake 2 extra. Cool, wrap and
refrigerate to make hash brown potatoes.
If serving hash brown potatoes with eggs & bacon, cook bacon first.
Keep warm in low oven, then prepare hash brown potatoes and keep warm in
low oven. Prepare eggs just before serving.
Nutritional information per serving:
Calories 222 (24% from fat) • carb. 40g • pro. 4g • fat 6g • sat. fat 4g
• chol.16mg • sod. 345mg • calc. 29mg • fiber 4g
Challah French Toast
Makes 6 servings (2 slices per serving)
12 3/4-inch (1.88cm) thick slices day-old challah or brioche type bread
(loaf shape)*
8 large eggs
1-1/2 cups (375ml) evaporated fat free milk (do not add liquid)
or use 3/4 cup (175ml) skim or 1% milk and 3/4 cup (175ml)
half-and-half
1/2 cup (125ml) half-and-half (may use fat free)
1/4 teaspoon (1ml) salt
1 teaspoon (5ml) cinnamon
pinch nutmeg (freshly grated)
1 tablespoon (15ml) vanilla extract
Tart Cherry Maple Syrup, warm (recipe follows)
Preheat oven to 200°F (93°C). Place a rack on a baking sheet and place
in oven.
Arrange the challah slices in two 13 x 9 - inch (32.5 x 22.5cm) glass baking
dishes. Blend eggs, half-and-half, salt, spices, and vanilla until smooth but
not foamy. Pour the batter around the bread slices. Turn the bread slices
over and let sit 5 minutes; turn the bread over again.
Preheat the Griddle side to Medium (300°F / 148°C). When the Griddle is hot
(indicator light will turn off), arrange 6 of the soaked slices on the Griddle
surface.
Cook until deep golden brown on each side, about 3 to 4 minutes per side.
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