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4
Breakfast
Banana Buttermilk Pancakes
A crispy exterior gives these pancakes a delightful texture.
Serves 4 people (8 pancakes)
1 cup unbleached, all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
½ teaspoon baking soda
¼ teaspoon baking powder
1
∕
8
teaspoon table salt
1
∕
8
teaspoon ground cinnamon
¾ cup buttermilk, plus 2 tablespoons, at room temperature
1 large egg, at room temperature
½ teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled to room
temperature
1 ripe banana (¼ mashed, ¾ cut into thin slices)
1. Preheat the Cuisinart
®
Compact Grill Centro, fitted with the griddle
plate, to Medium.
2. Prepare the pancake batter. Put the flour, sugars, baking soda,
baking powder, salt and cinnamon into a medium bowl. Stir with a
whisk to blend. Reserve.
3. In a separate bowl, whisk together the buttermilk, eggs and vanilla.
Add to the flour mixture; whisk to combine.
4. Stir in the melted butter and then fold in the mashed banana. Be
careful not to over mix.
5. Once griddle has preheated for 10 minutes, drop batter evenly onto
the griddle plate using a ¼-cup measure. Place 2 to 3 banana
slices on each pancake. Cook pancakes until bubbles form, about
3 to 4 minutes; flip and cook until done, about 2 to 3 minutes
longer.
6. 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). Repeat until all the batter is
used.
Note:
For a complete breakfast, put 5 breakfast sausages on the
rollers to cook once the Grill is preheated. Once they have been
cooking for 5 minutes start cooking the pancakes.
Nutritional Information per serving (2 pancakes):
Calories 222 (31% from fat) • carb. 32g • pro. 7g • fat 8g • sat. fat 4g
• chol. 71mg • sod. 310mg • calc 92mg • fiber 1g
Country Breakfast
A little bit of everything in this hearty start to the day.
Makes two servings
½ pound potatoes (new red or Yukon gold, or a mix of both),
scrubbed and not peeled
1 tablespoon melted unsalted butter or olive oil
pinch sea salt
pinch freshly ground black pepper
pinch dried thyme
2 tablespoons finely chopped small onion
(about ¼ small onion)
4 pre-cooked chicken breakfast sausage links
(pricked with the tines of a fork all over)
4 large eggs
1. Put the potatoes into a large saucepan filled with salted water.
Cover and bring to a boil. Cook until potatoes are just fork-tender.
Reserve to cool.
2. Preheat the Cuisinart
®
Compact Grill Centro, fitted with the griddle
plate and the rollers on the bottom of the Grill, to High.
3. While Grill Centro is preheating (about 10 minutes), cut the cooled
potatoes into ½-inch pieces and put into a medium mixing bowl.