SAVORY & SWEET
RECIPES
BRE Ak fAST
Hash Brown Potatoes ................................................................................. 12
MAIn E nTRE E S
Griddle Corn Cakes .................................................................................. 13
Shrimp fajitas .............................................................................................. 15
fish and Chips ............................................................................................ 16
DE SSE RTS
10
Blueberry Sour Cream P ancakes
A great dish to serve at any brunch.
Makes about twelve 3½-inch (9 cm) pancakes
1¼
cups (300 ml) unbleached, all-purpose flour
3
tablespoons (45 ml) granulated sugar
2
teaspoons (10 ml) baking powder
¼
teaspoon (2 ml) baking soda
¾
teaspoon (3.75 ml) table salt
/
cup (75 ml) sour cream, may use reduced-fat sour cream
1
3
¾
cup (175 ml) reduced-fat milk
1
large egg
1
teaspoon (5 ml) pure vanilla extract
2
tablespoons (30 ml) unsalted butter, melted and cooled slightly
1
cup (250 ml) blueberries
Fit the Cuisinart
Griddler
Combo with both griddle plates and preheat both to
®
™
medium.
Place the flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir
with a whisk to blend. Reserve.
In a separate bowl, whisk the sour cream, milk, egg and vanilla together. Add to
the flour mixture; whisk to combine. Stir in the melted butter. Fold in the
blueberries. Do not overmix.
Once grill is preheated, drop batter evenly onto each griddle plate using a ¼-cup
(50 ml) measure, three pancakes per side. Cook pancakes until bubbles form,
about 3 to 3½ minutes; flip and cook until done, about 1 to 1½ minutes longer.
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
[95°C]). Repeat until all the batter is used.
Nutritional information per serving (3 pancakes):
Calories 300 (32% from fat) • carb. 48g • pro. 8g • fat 12g • sat. fat 7g • chol. 80mg • sod. 810mg
• calc. 129mg • fiber 2g
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