4
Breakfast
Banana Buttermilk Pancakes
A crispy exterior gives these pancakes a delightful texture.
Serves 4 people (8 pancakes)
1
cup unbleached, all-purpose flour
2
tablespoons granulated sugar
2
tablespoons light brown sugar
½
teaspoon baking soda
¼
teaspoon baking powder
1
∕
8
teaspoon table salt
1
∕
8
teaspoon ground cinnamon
¾
cup buttermilk, plus 2 tablespoons, at room temperature
1
large egg, at room temperature
½
teaspoon pure vanilla extract
2
tablespoons unsalted butter, melted and cooled to room
temperature
1
ripe banana (¼ mashed, ¾ cut into thin slices)
1 . Preheat the Cuisinart
®
Compact Grill Centro, fitted with the griddle
plate, to Medium .
2 . Prepare the pancake batter . Put the flour, sugars, baking soda,
baking powder, salt and cinnamon into a medium bowl . Stir with a
whisk to blend . Reserve .
3 . In a separate bowl, whisk together the buttermilk, eggs and vanilla .
Add to the flour mixture; whisk to combine .
4 . Stir in the melted butter and then fold in the mashed banana . Be
careful not to over mix .
5 . Once griddle has preheated for 10 minutes, drop batter evenly onto
the griddle plate using a ¼-cup measure . Place 2 to 3 banana
slices on each pancake . Cook pancakes until bubbles form, about
3 to 4 minutes; flip and cook until done, about 2 to 3 minutes
longer .
6 . Transfer to warm plates to serve . As you finish each batch of
pancakes, you can keep them warm on a wire rack placed on a
baking sheet in a low oven (200°F) . Repeat until all the batter is
used .
Note:
For a complete breakfast, put 5 breakfast sausages on the
rollers to cook once the Grill is preheated . Once they have been
cooking for 5 minutes start cooking the pancakes .
Nutritional Information per serving (2 pancakes):
Calories 222 (31% from fat) • carb. 32g • pro. 7g • fat 8g • sat. fat 4g
• chol. 71mg • sod. 310mg • calc 92mg • fiber 1g
Country Breakfast
A little bit of everything in this hearty start to the day.
Makes two servings
½
pound potatoes (new red or Yukon gold, or a mix of both),
scrubbed and not peeled
1
tablespoon melted unsalted butter or olive oil
pinch sea salt
pinch freshly ground black pepper
pinch dried thyme
2
tablespoons finely chopped small onion
(about ¼ small onion)
4
pre-cooked chicken breakfast sausage links
(pricked with the tines of a fork all over)
4
large eggs
1 . Put the potatoes into a large saucepan filled with salted water .
Cover and bring to a boil . Cook until potatoes are just fork-tender .
Reserve to cool .
2 . Preheat the Cuisinart
®
Compact Grill Centro, fitted with the griddle
plate and the rollers on the bottom of the Grill, to High .
3 . While Grill Centro is preheating (about 10 minutes), cut the cooled
potatoes into ½-inch pieces and put into a medium mixing bowl .
