Simeo Retro Serie Notice D'utilisation page 19

CARAMEL FRENCH TOAST
• 1 Cup Packed Light Combine brown sugar, corn syrup and butter in a
Brown Sugar small saucepan. Cook over medium heat 5 minutes
or until mixture is bubbly, stirring constantly.
• ½ Cup Light-colored
Corn Syrup
Coat a 13 x 9-inch cooking dish with cooking
spray. Pour mixture into pan in an even layer.
• ¼ Cup Butter
Cut bread slices into 1¼-inch wide by 4¼-inch long sticks.
• Cooking spray
Arrange bread sticks in a single layer over syrup in dish.
• 10 (1-ounce) Slices
French Bread
Combine milk, flour, vanilla, salt and eggs in a large
bowl, stirring with a whisk. Pour egg mixture over
• 2½ Cups 1%
bread. Cover and refrigerate for 8 hours or overnight.
Low-fat Milk
Preheat the WAFFLE & FRENCH TOAST
• 1 Tbsp. All-
STICK MAKER as directed.
Purpose Flour
• 1½ Tsp. Vanilla Extract Combine 2 tablespoons granulated sugar and
cinnamon. Sprinkle evenly over bread.
• ¼ Tsp. Salt
Place bread in preheated wells of the lower cooking surface.
• 2 Large Eggs
Close the Lid and cook for 3-7 minutes.
• 2 Tbsp. Granulated
Sugar
Open Lid with a pot holder or oven mitt.
• 1 Tsp. Ground
Remove with a wooden or plastic kitchen utensil.
Cinnamon
TRADITIONAL PANCAKES
• ¾ Cup Milk Preheat the WAFFLE & FRENCH TOAST
STICK MAKER as directed.
• 2 Tbsp. White Vinegar
Combine milk with vinegar in a medium
• 1 Cup All-
bowl and set aside for 5 minutes.
Purpose Flour
Combine flour, sugar, baking powder, baking
• 2 Tbsp. White Sugar
soda, and salt in a large mixing bowl. Whisk
• 1 Tsp. Baking Powder
egg and butter into milk/vinegar mixture.
• ½ Tsp. Baking Soda
Pour the flour mixture into the wet ingredients
• ½ Tsp. Salt
and whisk until lumps are gone.
• 1 Egg
Carefully pour batter into the preheated
wells of the lower cooking surface.
• 2 Tbsp. Butter, melted
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove with a wooden or plastic kitchen utensil.
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BLUEBERRY PANCAKES
2 Eggs, separated Preheat the WAFFLE & FRENCH TOAST
STICK MAKER as directed.
1½ Cups Sifted
All-Purpose Flour
Beat egg whites in a small bowl until stiff; set aside.
2 ¼ Tsp. Baking
In a separate bowl, sift together flour,
powder
baking powder, sugar and salt.
3 Tbsp. Sugar
Beat egg yolks in a medium mixing bowl;
¾ Tsp. Salt
add milk and melted butter.
1 Cup Milk
Stir egg mixture into dry ingredients; mix until batter is
smooth and stir in blueberries. Fold in beaten egg whites.
3 Tbsp. Butter, melted
1 Cup Blueberries, Carefully pour batter into the preheated
fresh or frozen, wells of the lower cooking surface.
thawed
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove with a wooden or plastic kitchen utensil.
CHOCOLATE CHIP PANCAKES
2 Cups All- Preheat the WAFFLE & FRENCH TOAST
Purpose Flour STICK MAKER as directed.
¼ Cup Sugar
In a bowl, combine the flour, sugar, baking powder and salt.
2 Tbsp. Baking
Combine eggs, milk and oil; add to dry ingredients
Powder
and mix well. Stir in chocolate chips.
1 Tsp. Salt
Carefully pour batter into the preheated
2 Eggs
wells of the lower cooking surface.
1½ Cups Milk
Close the Lid and cook for 3-7 minutes.
¼ Cup Vegetable Oil
Open Lid with a pot holder or oven mitt.
½ Cup Miniature
Remove with a wooden or plastic kitchen utensil.
Chocolate Chips
EN
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