11
Blueberry Buttermilk Pancakes
These pancakes are light and fluffy with a nice
tang, thanks to the buttermilk and lemon.
Plate Side: Griddle
Griddler
®
Cooking Position: Open and flat
Makes about 12, 4-inch (10 cm) pancakes
1½ cups (375 ml) unbleached,
all-purpose flour
1½ teaspoons (7.5 ml) baking powder
½ teaspoon (2.5 ml) baking soda
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) ground cinnamon
1½ cups (375 ml) buttermilk
2 large eggs
1 tablespoon (15 ml) pure maple syrup
½ teaspoon (2.5 ml) pure vanilla extract
1 cup (250 ml) fresh blueberries
½ teaspoon (2.5 ml) grated lemon zest
1 teaspoon (5 ml) unsalted butter,
optional
1. Put the dry ingredients, through the cinnamon,
in a large mixing bowl. Whisk to combine;
reserve.
2. Combine the buttermilk, eggs, maple syrup,
and vanilla extract and whisk well. Add to
the reserved dry ingredients and whisk until
just combined (dry sections are OK). Add
the blueberries and lemon zest and fold
to incorporate, but do not overmix or the
pancakes will be tough.
3. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Grill/Griddle and set to 350°F
(180°C).
4. Once preheated, use a ¼-cup (60 ml) measure,
drop batter onto preheated griddle (if you like
extra-buttery pancakes, put 1 teaspoon
(5 ml) of butter on each plate and melt before
dropping batter on plates), and set the count-
up timer. Cook pancakes until bubbles form,
about 4 to 5 minutes; flip and cook until done,
about 3 minutes longer.
5. 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 (2 pancakes):
Calories 189 (32% from fat) • carb. 24g • pro. 7g
fat 7g • sat. fat 2g • chol. 171mg • sod. 203mg
calc. 102mg • fiber 1g
Breakfast Tortas
If you like spicy, add extra heat to this sandwich
by using hot, smoked Spanish chorizo.
Plate Side: Bottom Griddle, Top Grill
Griddler
®
Cooking Position: Open and flat, and
then closed
Makes 2 tortas
1 tablespoon (15 ml) vegetable oil,
divided
4 eggs
2 Kaiser rolls, cut across the middle
½ avocado
2 ounces (57 g) Spanish chorizo, thinly
sliced on the bias
2 tablespoons (30 ml) store-bought
green salsa, plus more for serving
2 slices Monterey Jack cheese
1. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Grill/Griddle and set to 350°F
(180°C).
2. Once preheated, drizzle 2 teaspoons (30 ml) of
the vegetable oil onto the bottom plate. Crack
the eggs onto the bottom plate. Set the count-
up timer to 5 minutes. At the 3-minute mark
(when the egg whites are set and opaque), flip
the eggs. When time expires, transfer 2 of the
eggs to the bottom of each roll. Reserve.
3. While the eggs are cooking, divide the avocado
evenly between the inside surfaces of the 2
tops of roll. Use a fork to smash into an even
layer. Reserve.
4. When the eggs finish cooking, put the chorizo
on the bottom plate and close the grill. Set the
temperature to 425°F (220°C). Once preheated,
transfer the chorizo to the top of the eggs in an
even layer.
5. Drizzle each sandwich with 1 tablespoon
(15 ml) of the salsa. Top with one slice
of cheese and the top of the roll with the
smashed avocado.
6. Brush the tops of each sandwich with the
remaining oil. Transfer the two sandwiches
to the Smoke-less Contact Griddler
®
. Close
the Smoke-less Contact Griddler
®
and set
the count-up timer. Lightly press down on
the sandwiches for about 20 seconds. Cook
for about 4 minutes total, until the cheese is
melted and the tops are lightly golden and grill
marks are visible.
7. Remove from Smoke-less Contact Griddler
®
and let cool slightly. Cut in half on the bias.
Serve with more salsa on the side.
Nutritional information per serving (one torta):
Calories 789 (59% from fat) • carb. 42g
pro. 39g • fat 52g • sat. fat 18g • chol. 435mg
sod. 1229mg • calc. 482mg • fiber 4g
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