5
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 flour, 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 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 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 flour 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 • fiber 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 • fiber 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
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