For breakfast, we can always go with traditional pancakes or waffles—but, that would be expected! Setting a plate of Pannekoeken (Dutch-Style pancakes) at the table this holiday season sounds more fun. And finding a great kitchen tool to help makes it easy. The Cuisinart International Chef™ Crêpe/Pizzelle/Pancake Plus is just the tool for the job.
The Crêpe/Pizzelle/Pancake Plus makes more than just traditional pancakes—it does that with ease, but there is a lot more to it. This multicultural countertop press makes turning out crêpes, tortillas, blintzes, and more, fun for the entire family. It is reversible, turning it into a griddle for perfect Swedish or traditional pancakes. The helpful features of an indicator light, adjustable temperature control and timer assure a perfect outcome every time—you can't get those results with a frying pan! The Cuisinart International Chef Crêpe/Pizzelle/Pancake Plus will introduce your family to a variety of international cuisines at every meal. Here are a few of our favorites:
Pannekoeken (Dutch-Style Pancakes)
Cuisinart Original Recipe
Top these pancakes, a cross between a crêpe and a traditional pancake, with anything from fried eggs to fresh fruit and cream.
Ingredients
nonstick cooking spray
2 cups unbleached, all-purpose flour
½ teaspoon table salt
6 large egg whites
2 cups reduced-fat milk
Instructions
1. Lightly coat cooking surface with nonstick cooking spray. Preheat to 375°F.
2. Whisk all ingredients together until the batter is very smooth, with no lumps.
3. Pour ½ cup batter onto the press plates. Cook about 1½ to 2 minutes, or until browned on the bottom and dry on the top.
4. With the help of a spatula, flip to cook the other side, 1 to 2 minutes or until browned on the bottom. Repeat with remaining batter.
5. Serve immediately on a large plate with desired toppings.
Topping Suggestions: powdered sugar, whipped cream and fresh fruit. Or, for a dessert, serve topped with ice cream, caramelized apples or chocolate sauce.
Potato Pancakes (Latkes)
Cuisinart Original Recipe
This no-fail recipe is great for the holidays, or any time of the year.
Ingredients
1 pound russet potatoes, peeled, shredded
1/2 cup grated onion (about ½ onion)
2 tablespoons unbleached all-purpose flour (you may use matzo meal)
1 tablespoon chopped parsley (lightly packed)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
4 tablespoons extra virgin olive oil, divided
Instructions
- Squeeze all excess liquid out of the potatoes and onion by wrapping them in a clean towel and gently wringing. Place in a bowl; add the flour, parsley, salt and pepper; toss to mix thoroughly. Stir in the egg.
- Preheat to 375ºF. Add 2 tablespoons oil and swirl to coat cooking surface. Drop pancake mixture by scant ¼-cup amounts to form cakes – evenly spaced. Press down on tops to flatten to about ¼-inch thickness. Cook about 10 to 12 minutes, carefully flipping halfway through, or until crispy and light brown.
- Repeat, using remaining oil.
- Keep warm on a rack in a 200ºF oven.
Classic Pizzelle
Cuisinart Original Recipe
Ingredients
1 and ¾ cups all-purpose flour
2 teaspoons baking powder
3 large eggs
¾ cup granulated sugar
½ cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract
Instructions
- Preheat the Cuisinart® Pizzelle Press on Setting 3 while preparing the batter.
- Place flour and baking powder in a small bowl and stir to combine; reserve.
- Place eggs and sugar in a medium bowl.
- Using a Cuisinart Hand Mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to15 seconds; do not over mix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking.
- Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock.
- The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the Pizzelle are ready. For a lighter colored Pizzelle, bake for a shorter time; for darker Pizzelle, add a few more seconds.
- Remove Pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely.
Warm Pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled Pizzelle may be dusted with powdered sugar before serving. Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.
