Traditional Pancakes; Appetizers; Crab Cakes - Cuisinart GreenGourmet CSK-250C Instruction Booklet

Nutritional information per serving:
Calories 314 (9% from fat) • carb. 54g • pro. 16g • fat 3g • sat. fat 2g
• chol. 10mg • sod. 424mg • calc. 156mg • fiber 2g

Traditional Pancakes

Try our variations below for a quick change to an easy breakfast.
Makes twelve 3-inch (6 cm) pancakes
1¼ cup (300 ml) unbleached, all-purpose flour
1 tablespoon (15 ml) baking powder
1 tablespoon (15 ml) granulated sugar
½ teaspoon (2 ml) salt
2 large eggs
½ cup (125 ml) reduced-fat milk
1 teaspoon (5 ml) pure vanilla extract
3 tablespoons (45 ml) unsalted butter, melted and brought to room
temperature
½ cup (125 ml) lowfat plain yogurt
1. Preheat the Cuisinart GreenGourmet
®
350ºF (180°C).
2. Combine flour, baking powder, sugar and salt in a medium mixing bowl.
3. Beat eggs into milk with a whisk or spoon, pour in butter and yogurt, and
stir to combine. Make a hole in the center of the flour mixture; pour the
liquid in, stirring gently until the batter has just come together (it will have
some lumps). Do not over-beat or the pancakes will be tough.
4. For each pancake, pour a scant ¼-cup (125 ml) batter into Skillet (you will
get 6 pancakes per batch). Cook 3 minutes or until bubbles have formed
on tops, and bottoms are lightly browned. Turn pancakes and cook other
sides until done, about 1½ or 2 minutes more. Repeat with remaining
batter.
Variations
Blueberry pancakes: toss 1 cup (250 ml) berries with 1 tablespoon (15 ml) flour
from recipe.
5
Electric 14-inch (35.5 cm) Skillet to
®
Stir in gently after blending batter.
Pecan pancakes: add ½ to ²∕ ³ -cup (125-150 ml) chopped, toasted pecans
to batter.
Nutritional information per pancake:
Calories 102 (36% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 2g
• chol. 44mg • sod. 243mg • calc. 107mg • fiber 0g

APPETIZERS

Crab Cakes

Fresh crab is ideal, but a high-quality canned or frozen version works well too.
Makes sixteen crab cakes
16 ounces (453 g) lump crabmeat
1½ teaspoons (25 ml) extra virgin olive oil
1 large red bell pepper, cut into small dice
1 jalapeño, seeded and finely chopped
4 green onions (include some of the flavourful green part),
chopped (about ¹∕ ³ cup or 75 ml)
1 garlic clove, finely chopped
¼ teaspoon (1 ml) kosher salt
1 large egg, lightly beaten
1½ cups (375 ml) panko (Japanese style breadcrumbs),
plus ¾ cup (175 ml) for dredging
½ cup (125 ml) mayonnaise
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) Dijon-style mustard
1½ teaspoons (7 ml) Old Bay
hot sauce, to taste (optional)
3 tablespoons (45 ml) vegetable oil
lemon wedges, for serving
seasoning
®