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1 tablespoon granulated sugar
½ teaspoon salt
2 large eggs
½ cup reduced-fat milk
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted and brought to room
temperature
½ cup lowfat plain yogurt
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 350ºF.
2. Combine our, baking powder, sugar and salt in a medium mixing bowl.
3. Beat eggs into milk with a whisk or spoon, pour in butter and yogurt, and stir
to combine. Make a hole in the center of the our 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 will be tough.
4. For each pancake, pour a scant ¼-cup batter into Skillet (you will get 6
pancakes per batch). Cook 3 minutes or until bubbles have formed on tops,
and bottoms are lightly browned. Turn pancakes and cook other sides until
done, about 1½ or 2 minutes more. Repeat with remaining batter.
Variations
Blueberry pancakes: toss 1 cup berries with 1 tablespoon our from recipe.
Stir in gently after blending batter.
Pecan pancakes: add ½ to ²∕
³
-cup chopped, toasted pecans to batter.
Nutritional information per pancake:
Calories 102 (36% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 2g
• chol. 44mg • sod. 243mg • calc. 107mg • ber 0g
White & Sweet Hash Brown Potatoes
A nice twist on a classic breakfast dish, you can also add leftover cooked
vegetables or meat into the mix.
Makes about 3 cups
2 tablespoons unsalted butter (extra virgin olive oil may be used as a
substitute)
1 pound russet potatoes, peeled, cut in ½-inch dice
¹∕
³
pound sweet potatoes, peeled, cut in ½-inch dice
½ cup chopped onion
3 green onions, trimmed and sliced (include some of the flavorful
green part)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
2 teaspoons chopped parsley, for garnish
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 300°F; add
butter to melt.
2. Toss the potatoes, onions, salt, pepper and thyme together in a large mixing
bowl. Adding a little at a time, sauté the potato/onion mixture until browned,
about 6 to 8 minutes.
3. Cover Skillet and turn heat to 350°F; cook 8 to 10 minutes, stirring half-way
through. Remove cover; stir.
4. Garnish with parsley and serve.
Nutritional information per serving (½ cup):
Calories 124 (28% from fat) • carb. 21g • pro. 2g • fat 4g • sat. fat 2g
• chol. 10mg • sod. 311mg • calc. 29mg • ber 2g
APPETIZERS
Crab Cakes
Fresh crab is ideal, but a high-quality canned or frozen version works well too.
Makes sixteen crab cakes
16 ounces lump crabmeat
1½ teaspoons extra virgin olive oil
1 large red bell pepper, cut into small dice
1 jalapeño, seeded and finely chopped
4 green onions (include some of the flavorful green part), chopped
(about ¹∕
³
cup)
1 garlic clove, finely chopped
10ce114829_csk250_recipe.indd 5 6/23/10 3:36:25 PM