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16
Desserts
Chocolate Griddle Cakes with Bananas
Always a perfect match, this chocolate and banana pairing
is a delicious way to end a meal.
Makes four servings
Griddle Cakes:
¾ cup unbleached, all-purpose flour
¼ cup cocoa powder, sifted
¼ teaspoon sea salt
½ teaspoon baking soda
2 tablespoons granulated sugar
¾ cup buttermilk
1 large egg
1½ tablespoons unsalted butter,
melted and cooled to room temperature
¼ teaspoon pure vanilla extract
Bananas:
1½ tablespoons unsalted butter, melted
1 teaspoon light brown sugar
2 firm bananas, each cut into 6 pieces
1. Preheat the Cuisinart
®
Compact Grill Centro, fitted with the griddle
plate, to Medium.
2. While the Grill is preheating (about 10 minutes), combine the flour,
cocoa powder, salt, baking soda, and granulated sugar in a
medium bowl. Stir with a whisk to blend.
3. Combine the buttermilk, egg, 1½ tablespoons of melted butter and
vanilla extract. Whisk to combine. Add the buttermilk/egg mixture
to the dry ingredients and stir until just blended. Do not over mix.
4. Using a ¼- to ¹∕³-cup measure, drop batter onto the preheated
griddle plate. Cook pancakes until bubbles form, about 3 to 4
minutes; flip and cook until done, about 3½ minutes longer.
5. While the griddle cakes are cooking, prepare the bananas. In a
small mixing bowl, mix the other 1½ tablespoons of butter and light
brown sugar together until well combined. Add bananas and toss
to coat. Thread evenly onto skewers and fit as instructed on page 5
of the instruction booklet (these can cook concurrently with griddle
cakes. Start them after the first round of cakes). Cook until just
softened, about 10 to 15 minutes.
6. Slice cooked bananas and serve on top of griddle cakes. For extra
indulgence, dollop some freshly whipped cream and drizzle with
chocolate sauce.
Nutritional information per serving (2 griddle cakes with ½ banana):
Calories 292 (33% from fat) • carb. 43g • pro. 7g • fat 11g • sat. fat 6g
• chol. 78mg • sod. 332mg • calc. 66mg • fiber 3g
Grilled Fruit
Grilled fresh fruit makes a wonderful base for vanilla ice cream.
You may drizzle it with a little rum or liqueur and add a sprinkling of
chopped toasted nuts for a Grilled fruit sundae.
Makes 4 servings
2 to 3 ½- to ¾-inch slices fresh pineapple*
1 large peach, pitted and quartered
1 mango, peeled, pitted and cut into 4 pieces
water (enough to cover the fruit)
juice of 1 lemon
1 banana, halved and then cut into 4 pieces total
2 tablespoons unsalted butter, melted
pinch ground cinnamon