Presto Electric Griddle Cookbook

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 3 tablespoons melted unsalted butter, plus a little for the griddle
• 1 teaspoon vanilla extract

Method

1. 1Make sure the removable handles are locked, slide the drip tray into place, attach the heat control while it is set to OFF, plug in, and preheat the Presto griddle to 350°F until the indicator light turns off.
2. 2Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. In a second bowl, whisk buttermilk, eggs, melted butter, and vanilla.
3. 3Fold the wet ingredients into the dry ingredients just until no dry streaks remain; a few small lumps are fine.
4. 4Brush the griddle lightly with butter. Pour 1/4-cup portions onto the open surface, leaving space between pancakes so they brown instead of steam.
5. 5Cook 2 to 3 minutes, until bubbles form and edges look set. Flip with a silicone spatula and cook 1 to 2 minutes more.
6. 6Repeat with remaining batter, moving finished pancakes to a cooler area only briefly if needed.
7. 7Turn the heat control to OFF, unplug the griddle, and let it cool before removing the drip tray or cleaning.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons melted unsalted butter
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup blueberries, fresh or thawed and patted dry

Method

1. 1Set up the Presto griddle on a stable, dry, heat-resistant surface with handles locked and drip tray inserted. Attach the heat control while OFF, plug in, and preheat to 350°F.
2. 2Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk milk, eggs, melted butter, lemon zest, and vanilla.
3. 3Stir the wet mixture into the dry mixture just until combined, then gently fold in the blueberries.
4. 4Lightly butter the griddle. Spoon 1/4-cup portions onto the surface, keeping space between rounds.
5. 5Cook 2 to 3 minutes, until bubbles appear and the bottoms are golden. Flip with a silicone spatula and cook 1 to 2 minutes more.
6. 6Wipe away any berry juice with a damp cloth only after cooking is finished and the surface has cooled.
7. 7Turn the heat control to OFF, unplug, and let the griddle cool before cleaning.

Ingredients

• 1 1/2 cups pancake mix
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon softened butter
• 1/2 cup powdered sugar
• 1 tablespoon milk for glaze
• 1/4 teaspoon vanilla extract

Method

1. 1Lock the handles, insert the drip tray, attach the heat control while OFF, plug in, and preheat the Presto griddle to 325°F to protect the sweet cinnamon swirl from scorching.
2. 2Whisk pancake mix, 1 cup milk, egg, and melted butter until just combined.
3. 3Stir brown sugar, cinnamon, and softened butter into a thick paste. In a separate small bowl, stir powdered sugar, 1 tablespoon milk, and vanilla for the glaze.
4. 4Lightly butter the griddle. Pour 1/4-cup pancake portions onto the surface, leaving room to flip.
5. 5Dot a small spoonful of cinnamon paste onto each pancake and gently swirl it with the back of the spoon without dragging across the griddle surface.
6. 6Cook until edges set, flip with a silicone spatula, and cook the second side until golden and cooked through.
7. 7Drizzle with glaze after removing pancakes to plates. Turn the heat control to OFF, unplug, and cool before cleaning.

Ingredients

• 2 ripe bananas, mashed
• 2 large eggs
• 3/4 cup milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 cup quick oats
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 tablespoon butter for the griddle

Method

1. 1Assemble the Presto griddle with handles locked and drip tray inserted. Attach the heat control while OFF, plug in, and preheat to 325°F.
2. 2Whisk mashed bananas, eggs, milk, maple syrup, and vanilla in a bowl.
3. 3Stir in oats, flour, baking powder, cinnamon, and salt. Let the batter rest for 5 minutes so the oats soften.
4. 4Brush the griddle lightly with butter and spoon the batter into small 3-inch cakes.
5. 5Cook 3 minutes, until the bottoms are golden and the edges begin to set. Flip gently with a silicone spatula.
6. 6Cook 2 to 3 minutes more, until the centers are set and no wet batter remains.
7. 7Turn the heat control to OFF, unplug, and let the appliance cool before removing the drip tray or cleaning.

Ingredients

• 8 slices thick-cut brioche or Texas toast
• 4 large eggs
• 3/4 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 tablespoons butter for the griddle
• Maple syrup for serving

Method

1. 1Set the assembled Presto griddle on a stable, dry, heat-resistant surface. Insert the drip tray, attach the heat control while OFF, plug in, and preheat to 325°F.
2. 2Whisk eggs, milk, sugar, vanilla, cinnamon, and salt in a shallow dish.
3. 3Dip bread slices briefly into the custard, coating both sides without soaking until soggy.
4. 4Melt a thin layer of butter on the griddle and arrange the slices in a single layer.
5. 5Cook 3 to 4 minutes, until the bottoms are golden and the custard is setting around the edges.
6. 6Flip with a nylon or silicone spatula and cook 2 to 3 minutes more, until cooked through and lightly crisp.
7. 7Serve with maple syrup. Turn the heat control to OFF, unplug, and cool before cleaning.

Ingredients

• 8 slices challah or brioche
• 4 ounces cream cheese, softened
• 2 tablespoons strawberry jam
• 1 cup sliced strawberries
• 3 large eggs
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon butter for the griddle
• 1 tablespoon powdered sugar, optional

Method

1. 1Lock the griddle handles, insert the drip tray, attach the heat control while OFF, plug in, and preheat the Presto griddle to 325°F.
2. 2Stir cream cheese and strawberry jam until smooth. Spread a thin layer on 4 bread slices and top with sliced strawberries. Cap with remaining bread.
3. 3Whisk eggs, milk, vanilla, and cinnamon in a shallow dish.
4. 4Dip each filled stack quickly into the egg mixture, coating both sides without oversaturating the bread.
5. 5Butter the griddle lightly and place the stacks in a single layer. Cook 3 to 4 minutes per side, until golden and warmed through.
6. 6Transfer to a cutting board before slicing. Dust with powdered sugar if using.
7. 7Turn the heat control to OFF, unplug the griddle, and let it cool before cleaning.

Ingredients

• 6 large eggs
• 2 tablespoons milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped parsley or chives

Method

1. 1Set up the Presto griddle with handles locked, drip tray inserted, and heat control attached while OFF. Plug in and preheat to 275°F.
2. 2Whisk eggs, milk, salt, and pepper until blended.
3. 3Melt butter on one area of the griddle. Add bell pepper and onion and cook 3 to 4 minutes, stirring with a silicone spatula until softened.
4. 4Spread the vegetables into an even layer and pour the eggs over them.
5. 5Use a silicone spatula to gently fold the eggs from the edges toward the center as they set.
6. 6When the eggs are softly set, sprinkle with cheddar and herbs. Fold once or twice until the cheese begins to melt.
7. 7Turn the heat control to OFF, unplug, and let the griddle cool before cleaning.

Ingredients

• 6 strips bacon, cut into 1-inch pieces
• 3 cups cooked diced potatoes
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 large eggs
• 2 tablespoons chopped chives

Method

1. 1Arrange bacon on the cool Presto griddle with the handles locked and drip tray inserted. Attach the heat control while OFF, plug in, and set to 325°F.
2. 2Cook bacon 6 to 8 minutes, turning with a silicone or nylon tool, until crisp. Let excess fat move toward the drip tray.
3. 3Move bacon to a cooler area and add potatoes, onion, and bell pepper to the main cooking area.
4. 4Season with salt, pepper, and smoked paprika. Cook 8 to 10 minutes, turning occasionally, until the potatoes are browned and hot.
5. 5Fold the bacon back into the hash and make four small open spaces. Crack one egg into each space.
6. 6Cook until the whites are set and yolks are cooked to preference, reducing heat slightly if the potatoes brown too quickly.
7. 7Sprinkle with chives. Turn the heat control to OFF, unplug, and cool before removing the drip tray.

Ingredients

• 8 small breakfast sausage patties
• 4 large eggs
• 4 slices sandwich bread
• 1 tablespoon butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup grape tomatoes, halved
• 2 tablespoons chopped parsley

Method

1. 1Set the Presto griddle on a stable, dry, heat-resistant surface with handles locked, drip tray inserted, and grease channel clear. Attach the heat control while OFF, plug in, and preheat to 325°F.
2. 2Place sausage patties on one side of the griddle with space around each patty.
3. 3Cook 4 to 5 minutes per side, until browned and the centers reach 160°F. Move finished patties to a cooler area.
4. 4Butter the bread lightly and toast it on an open area of the griddle until golden on both sides.
5. 5Crack eggs onto the griddle, season with salt and pepper, and cook until whites are set and yolks are cooked to preference.
6. 6Warm the tomatoes briefly on the griddle for 1 to 2 minutes, then sprinkle with parsley.
7. 7Turn the heat control to OFF, unplug, and let the griddle cool before removing the drip tray or cleaning.

Ingredients

• 4 cups thawed shredded hash browns, squeezed dry
• 1 cup shredded cheddar cheese
• 2 large eggs, beaten
• 2 tablespoons all-purpose flour
• 2 tablespoons finely chopped green onion
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Method

1. 1Assemble the Presto griddle with handles locked and drip tray inserted. Attach the heat control while OFF, plug in, and preheat to 350°F.
2. 2Combine hash browns, cheddar, eggs, flour, green onion, salt, pepper, and garlic powder in a bowl.
3. 3Brush the griddle with olive oil. Spoon the potato mixture into 8 compact squares, pressing lightly with a silicone spatula.
4. 4Cook 5 to 6 minutes, until the bottoms are crisp and browned. Do not move them too early or they may break.
5. 5Flip carefully with a wide nylon or silicone turner and cook 5 to 6 minutes more, until hot and browned on both sides.
6. 6Move finished squares to a cooler area briefly while the last pieces finish if needed.
7. 7Turn the heat control to OFF, unplug, and let the griddle cool before cleaning.