Search Site   
Recipes
Meatballs
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
   
Recipes
Search 
   
Apple Strudel Pancakes

Ingredients:
Strudel Mixture 1 cup water 1/4 cup raisins 1 tablespoon butter 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/3 cup thoroughly chopped walnuts 1 large apple, peeled, cored and chopped Batter 1 cup buckwheat flour 1 cup unbleached all-purpose flour 2 tablespoons sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups 1 percent buttermilk 1/4 cup safflower oil 1/2 teaspoon vanilla extract Nonstick cooking spray Maple syrup

Instructions:
To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples, and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda, and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil, and vanilla extract. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake, taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once. Serve pancakes warm with syrup.

4/11/2019