Cuisinart Griddler Five - Blueberry Buttermilk Pancakes; Breakfast Tortas

15
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 twelve, 4-inch pancakes
1½ cups unbleached, all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1½ cups buttermilk
2 large eggs
1 tablespoon pure maple syrup
½ teaspoon pure vanilla extract
1 cup fresh blueberries
½ teaspoon grated lemon zest
1 teaspoon 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
®
Griddler
®
. Select
Griddle and set to 350°F.
4. Once preheated, use a ¼-cup measure, drop
batter onto preheated griddle (if you like
extra-buttery pancakes, put 1 teaspoon 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). 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 vegetable oil, divided
4 eggs
2 Kaiser rolls, cut in half lengthwise
½ avocado
2 ounces Spanish chorizo, thinly sliced
on the bias
2 tablespoons store-bought green
salsa, plus more for serving
2 slices Monterey Jack cheese
1. Turn on the Cuisinart
®
Griddler
®
. Select
Griddle and set to 350°F.
2. Once preheated, drizzle 2 teaspoons 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 bread. 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. Once preheated,
transfer the chorizo to the top of the eggs in
an even layer.
5.
Drizzle each sandwich with 1 tablespoon of the
salsa. Top with one slice of cheese and the top
of the bun with the smashed avocado.
6. Brush the tops of each sandwich with the
remaining oil. Transfer the two sandwiches
to the Griddler
®
. Close the 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 Griddler
®
and let cool slightly.
Cut in half on the bias. Serve with more salsa
on the side.