Silver Dollar Pancakes; Sugar Cones - Cuisinart CPP-200 Series Instruction Manual

Silver Dollar Pancakes

This is a great all-purpose pancake recipe to
have up your sleeve for breakfast. It can be
dressed up by mixing in fresh or frozen fruit,
or nuts and chocolate chips.
Makes about 24, two and a half-inch pancakes
2 large eggs
1½ cups buttermilk
½ teaspoon pure vanilla extract
1 tablespoon vegetable oil, or
melted and cooled butter
1½ cups unbleached, all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1. Put the eggs, buttermilk and vanilla in
a small bowl and whisk to blend until
smooth. Whisk in oil; reserve.
2. Combine the dry ingredients in a medi-
um bowl. Whisk to blend. Add to the
liquid mixture and stir until just com-
bined. Do not over-mix, or pancakes will
be thin and tough – batter should be a
bit lumpy.
3. Preheat the International Chef
Pizzelle/Pancake Plus with the flat
plates. Adjust temperature to Med-High.
Once preheated, carefully open to the
flat position.
4. Using the small scoop, drop batter onto
preheated griddle, about 4 per plate
(if you like extra-buttery pancakes, put
about 1 teaspoon of butter on each
plate and immediately drop batter on
plates). Cook pancakes until bubbles
form, about 2 to 3 minutes; flip and
cook until done, another 2 minutes.
5. 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 200°F oven.
Repeat until all the batter is used.
Nutritional information per serving (4 pancakes):
Calories 150 (35% from fat) • carb. 20g • pro. 4g
• fat 6g • sat. fat 3g • chol. 74mg • sod. 453mg
You may find that these cones disappear
Makes 15 cones
½
¼
2
½
6
½
1. Stir together the flour and salt in a
small bowl. In a medium bowl whisk
together the egg whites with the sugar
until incorporated. Whisk in the butter
and vanilla extract and then finally the
dry ingredients.
2. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the piz-
zelle plates by adjusting the tempera-
ture to Medium. Set the timer to 2½
minutes.
Crêpe/
™
3. Using the small scoop, put the batter in
the middle of each pizzelle/cone mold
on the hot plate. Close cover and lock
to activate timer and begin cooking.
Tone will sound when time has expired.
4. Using tongs very carefully (cones will
be hot ) remove one cone at a time
and place on a flat work surface.
Place the cone mold in the center of
the circle and wrap one side on top of
the mold and then roll it on the work
surface to meet the other side. Press
the mold down on the counter using
the tongs with the seam side down to
seal. Carefully remove and repeat with
remaining cones.
4. Repeat with remaining batter.
9
• calc. 83mg • fiber 0g

Sugar Cones

before you even add the ice cream.
cup unbleached, all-purpose
flour
teaspoon kosher salt
large egg whites
cup granulated sugar
tablespoons unsalted butter,
melted and slightly cooled
teaspoon pure vanilla extract
Crêpe/
™