Rival S12P Owner's Manual page 8

APPLE NUT PANCAKES
2 tablespoons butter or margarine
1 ⁄ cup plus 2 tablespoons all-purpose flour
2
1 1 ⁄ teaspoons sugar
2
2 teaspoons baking powder
⁄ teaspoon salt
1
4
⁄ teaspoon cinnamon
1
4
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder,
salt and spices in a small bowl. Combine melted butter and milk in mixing
bowl. Add egg and beat lightly to combine. Blend in flour mixture, stirring
just until combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush
lightly with oil. Pour about
come to the surface and the bottom is golden brown, about 2 minutes. Serve
3 warm with maple syrup for breakfast or brunch or top with ice cream, addi-
tional nuts and caramel syrup for dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten
⁄ cup milk
1
3
⁄ teaspoon vanilla extract
1
4
Dash nutmeg or cinnamon
⁄ teaspoon confectioner' s sugar
1
2
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° .
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner's sugar and serve with maple syrup.
RECIPES
1 ⁄ cup batter for each pancake. Cook until bubbles
4
-8-
Dash nutmeg
2 ⁄ cup milk
3
1 egg
⁄ cup peeled and finely chopped apple
1
2
2 tablespoons chopped pecans or walnuts
Vegetable oil
1 tablespoon butter or margarine
2 slices French bread, sliced 1-inch thick
Confectioner' s sugar
Maple syrup