16
Desserts
Chocolate Griddle Cakes with Bananas
Always a perfect match, this chocolate and banana pairing
is a delicious way to end a meal.
Makes four servings
Griddle Cakes:
¾
cup unbleached, all-purpose flour
¼
cup cocoa powder, sifted
¼
teaspoon sea salt
½
teaspoon baking soda
2
tablespoons granulated sugar
¾
cup buttermilk
1
large egg
1½
tablespoons unsalted butter,
melted and cooled to room temperature
¼
teaspoon pure vanilla extract
Bananas:
1½
tablespoons unsalted butter, melted
1
teaspoon light brown sugar
2
firm bananas, each cut into 6 pieces
1 . Preheat the Cuisinart
®
Compact Grill Centro, fitted with the griddle
plate, to Medium .
2 . While the Grill is preheating (about 10 minutes), combine the flour,
cocoa powder, salt, baking soda, and granulated sugar in a
medium bowl . Stir with a whisk to blend .
3 . Combine the buttermilk, egg, 1½ tablespoons of melted butter and
vanilla extract . Whisk to combine . Add the buttermilk/egg mixture
to the dry ingredients and stir until just blended . Do not over mix .
4 . Using a ¼- to ¹∕³-cup measure, drop batter onto the preheated
griddle plate . Cook pancakes until bubbles form, about 3 to 4
minutes; flip and cook until done, about 3½ minutes longer .
5 . While the griddle cakes are cooking, prepare the bananas . In a
small mixing bowl, mix the other 1½ tablespoons of butter and light
brown sugar together until well combined . Add bananas and toss
to coat . Thread evenly onto skewers and fit as instructed on page 5
of the instruction booklet (these can cook concurrently with griddle
cakes . Start them after the first round of cakes) . Cook until just
softened, about 10 to 15 minutes .
6 . Slice cooked bananas and serve on top of griddle cakes . For extra
indulgence, dollop some freshly whipped cream and drizzle with
chocolate sauce .
Nutritional information per serving (2 griddle cakes with ½ banana):
Calories 292 (33% from fat) • carb. 43g • pro. 7g • fat 11g • sat. fat 6g
• chol. 78mg • sod. 332mg • calc. 66mg • fiber 3g
Grilled Fruit
Grilled fresh fruit makes a wonderful base for vanilla ice cream.
You may drizzle it with a little rum or liqueur and add a sprinkling of
chopped toasted nuts for a Grilled fruit sundae.
Makes 4 servings
2 to 3 ½- to ¾-inch slices fresh pineapple*
1
large peach, pitted and quartered
1
mango, peeled, pitted and cut into 4 pieces
water (enough to cover the fruit)
juice of 1 lemon
1
banana, halved and then cut into 4 pieces total
2
tablespoons unsalted butter, melted
pinch ground cinnamon
