I find myself to be a fairly adventurous cook in the kitchen—as long as I can find a recipe that is easy to pull off. I search for recipes that will bring a bit of surprise to the table, and many times look for something the kids will enjoy making with me.
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.
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