37
EN
ENGLISH
12
BLUEBERRY PANCAKES
•
2 Eggs, separated
•
1½ Cups Sifted
All-Purpose Flour
•
2 ¼ Tsp. Baking
powder
•
3 Tbsp. Sugar
•
¾
Tsp. Salt
•
1 Cup Milk
•
3 Tbsp. Butter, melted
•
1 Cup Blueberries,
fresh or frozen,
thawed
Preheat the WAFFLE & FRENCH TOAST
STICK MAKER as directed.
Beat egg whites in a small bowl until stiff; set aside.
In a separate bowl, sift together flour,
baking powder, sugar and salt.
Beat egg yolks in a medium mixing bowl;
add milk and melted butter.
Stir egg mixture into dry ingredients; mix until batter is
smooth and stir in blueberries. Fold in beaten egg whites.
Carefully pour batter into the preheated
wells of the lower cooking surface.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove with a wooden or plastic kitchen utensil.
CHOCOLATE CHIP PANCAKES
•
2 Cups All-
Purpose Flour
•
¼ Cup Sugar
•
2 Tbsp. Baking
Powder
•
1 Tsp. Salt
•
2 Eggs
•
1½ Cups Milk
•
¼ Cup Vegetable Oil
•
½ Cup Miniature
Chocolate Chips
Preheat the WAFFLE & FRENCH TOAST
STICK MAKER as directed.
In a bowl, combine the flour, sugar, baking powder and salt.
Combine eggs, milk and oil; add to dry ingredients
and mix well. Stir in chocolate chips.
Carefully pour batter into the preheated
wells of the lower cooking surface.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove with a wooden or plastic kitchen utensil.
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