Cuisinart SPB-8 Manual De Usuario

18

1. Put the chile, garlic and ginger into the blender jar.  
 

Pulse on High 2 to 3 times to finely chop. Scrape  

 

down the sides of the jar. 

2. Add the remaining ingredients. Blend on Low until  
 

completely smooth, about 30 to 40 seconds,  

 

 

switching to High for the last 15 seconds. 

3. Serve immediately, or store in the refrigerator for   
 

up to one week. 

Makes 16 pancakes 

1. 

Stir together the flour, sugars, baking soda,  

 

 

baking powder, salt and cinnamon together in a   

 

small bowl.

2.  Put the buttermilk, eggs, vanilla and the mashed  
 

banana into the blender jar. Blend on Low for 10  

 

seconds. With the blender still running, slowly    

 

pour the melted butter through the lid until  

 

 incorporated.

3.  Add the reserved dry ingredients and Pulse on    
 

Low, about 10 to 15 times and then run on Low    

 

for about 5 to 10 seconds to just fully incorporate.  

 

If necessary, scrape the sides of the blender jar   

 

with a rubber spatula before blending on Low.

4.  Place a griddle or large nonstick skillet over  

 

 

medium heat. Once preheated, melt a small  

 

 

amount of butter to just coat the pan. Drop batter  

 

evenly into the pan using a ¼-cup measure. Place  

 

2 to 3 banana slices on each pancake. Cook  

 

 

pancakes until bubbles form, about 2 minutes;    

 

flip and cook until done, about 1 to 2 minutes    

 

longer. Repeat with remaining batter.

5.  Transfer to warm plates for serving. As you finish  
 

each round of pancakes, you can keep them  

 

 

warm on a wire rack placed on a baking sheet    

 

inside a low oven (200°F). 

Makes eight, ½-cup servings

1.  Put soy milk into a saucepan and place over  

 

 

medium heat. Bring milk to just a boil. 

2.  While milk is heating, put the chocolate, sugar    
 

and vanilla extract into the blender jar.

3.  Once milk is hot, pour over the chocolate in the   
 

blender and blend on Low for about 20 seconds.  

 

Remove the measuring cup from the blender  

 

 

cover and add the tofu cubes while the blender is  

 

running on Low for about 1 minute, until  

 

 homogenous.

4.  Pour mousse into individual custard cups, wrap   
 

with plastic and refrigerate for at least 2 hours    

 

before serving.