Operating instructions

1312
with confectioners’ sugar if desired. Per
waffle you should only need about
1
⁄3 cup
(75 ml) of the whipped cream and
1
⁄3 cup
(75 ml) of the strawberries.
Nutritional information per serving:
Calories 560 (27% from fat) • carb. 99g • pro. 4g •
fat 17g • sat. fat 9g • chol. 65mg •
sod. 193mg • calc. 47mg • fiber 2
Blueberry Maple Syrup
A great change-up from regular maple syrup –
the colour of the syrup adds nice colour to any
breakfast plate.
Makes about 2 cups [500 ml (1½ cups
if strained)]
1 cup (250 ml) pure maple syrup
1½ cups (375 ml) fresh blueberries
pinch kosher salt
pinch orange zest (optional)
1. Put all ingredients in a small saucepan set
over medium heat. Bring to a boil and then
reduce heat to maintain a strong simmer to
allow the mixture to thicken slightly, about
5 minutes.
2. Strain, if desired, and serve.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 60 (1% from fat) • carb. 15g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 11mg •
calc. 21mg • fiber 0g
Traditional Pancakes
Great basic go-to pancake recipe.
Makes about 16 pancakes
1¼ cups (300 ml) unbleached,
all-purpose flour
1 tablespoon (15 ml) granulated sugar
1 tablespoon (15 l) baking powder
½ teaspoon (2 ml) table salt
2 large eggs
1 cup (250 ml) reduced-fat milk
½ teaspoon (2 ml) pure vanilla extract
2 tablespoons (30 ml) unsalted butter,
melted
1. In a medium bowl, whisk together the flour,
sugar, baking powder and salt; reserve. In
a separate small bowl, whisk together the
eggs, milk and vanilla.
2. Gently whisk the wet ingredients into the dry
ingredients until just combined. Gently whisk
in the butter.
3. Fit the Cuisinart
®
Belgian Waffle Maker with
the pancake plates. Adjust the temperature
setting to 4. Once preheated, pour ¼ cup
(60 ml) of batter in each pancake mold. Cook
for about 2 to 2½ minutes each side.
4. Serve immediately.
Nutritional information per serving (1 pancake):
Calories 64 (32% from fat) • carb. 9g • pro. 2g •
fat 6g • sat. fat 1g • chol. 28mg • sod. 181mg •
calc. 74mg • fiber 0g
Blueberry Sour
Cream Pancakes
Sweet and light, these pancakes are a favourite.
Makes 12 pancakes
1¼ cups (300 ml) unbleached,
all-purpose flour
3 tablespoons (45 ml) granulated sugar
2 teaspoons (10 ml) baking powder
¼ teaspoon (1 ml) baking soda
¾ teaspoon (3.75 ml) table salt
1
⁄3 cup (75 ml) sour cream
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) fresh blueberries
1. In a medium bowl, whisk together the
flour, sugar, baking powder, baking soda
and salt; reserve. In a separate small bowl,
whisk together the sour cream, milk, egg
and vanilla.
2. Gently whisk the wet ingredients into the dry
ingredients until just combined. Carefully fold
in the butter and blueberries.
3. Fit the Cuisinart
®
Belgian Waffle Maker with
the pancake plates. Adjust the temperature
setting to 4. Once preheated, pour ¼ cup
(60 ml) of batter in each pancake mold. Cook
in the closed position for about 2½ to
3 minutes each side.
4. Serve immediately.
Nutritional information per serving (1 pancake):
Calories 101 (36% from fat) • carb. 14g • pro. 2g •
fat 4g • sat. fat 2g • chol. 25mg • sod. 272mg •
calc. 76mg • fiber 1g
Multigrain Pancakes
These pancakes have a pleasant texture and
taste – multigrains never tasted so good!
Makes 12 pancakes
¾ cup (175 ml) whole wheat flour
¼ cup (60 ml) unbleached,
all-purpose flour
¼ cup (60 ml) rolled oats
2 tablespoons (30 ml) wheat germ
1 tablespoon (15 ml) light brown sugar
¾ teaspoon (3.75 ml) baking soda
¾ teaspoon (3.75 ml) baking powder
½ teaspoon (2 ml) kosher salt
2 large eggs
1 cup (250 ml) whole-milk yogurt
2 tablespoons (30 ml) flax oil
1 teaspoon (5 ml) pure vanilla extract
1. In a medium bowl, whisk together the flours,
oats, wheat germ, sugar, baking soda, baking
powder and salt; reserve. In a separate small
bowl, whisk together the eggs, yogurt, oil
and vanilla.
2. Gently whisk the wet ingredients into the
dry ingredients until just combined. Fit the
Cuisinart
®
Belgian Waffle Maker with the
pancake plates. Adjust the temperature
setting to 4. Once preheated, pour ¼ cup
(60 ml) of batter in each pancake mold. Cook
for about 2 to 2½ minutes each side.
3. Serve immediately.
Nutritional information per serving (1 pancake):
Calories 80 (34% from fat) • carb. 11g • pro. 2g •
fat 3g • sat. fat 1g • chol. 3mg • sod. 207mg •
calc. 31mg • fiber 1g
Breakfast Sandwiches
The pancake plates make perfectly shaped eggs
for this delicious and simple breakfast sandwich.
Makes 4 sandwiches
4 slices Canadian bacon
2 large eggs
2 tablespoons heavy cream or milk
¼ teaspoon kosher salt
1
⁄8 teaspoon freshly ground pepper
¼ cup shredded cheese (Cheddar, Swiss,
Havarti etc)
4 toasted English muffins
Unsalted butter, optional
1. Fit the Cuisinart
®
Belgian Waffle Maker with
the pancake plates. Adjust the temperature
setting to 5. Once the unit is preheated, place
a slice of bacon in each compartment. Cook
in the closed position, about 2 minutes per
side. Remove and reserve.
2. While the bacon is cooking, whisk the eggs,
cream, salt and pepper together in a liquid
measuring cup. After the bacon is finished
cooking, pour equal amounts of the egg
mixture in each compartment. Cook in the
closed position for about 1½ to 2 minutes.
Place the cheese in equal amounts on each
egg. Close and cook for an additional
30 seconds to melt.
3. If desired, butter the English muffins. Place
the bacon and then the egg on each open
toasted English muffin. Serve immediately.
Nutritional information per serving (1 sandwich):
Calories 263 (34% from fat) • carb. 26g • pro. 16g •
fat 10g • sat. fat 5g • chol. 126mg • sod. 751mg •
calc. 84mg • fiber 3g