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    Kansas Country Living Magazine
    Home » Apple Strudel Pancakes
    Recipes

    Apple Strudel Pancakes

    Carol DorrBy Carol DorrAugust 20, 20201 Min Read
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    Jump to Recipe Print Recipe

     

    Apple Strudel Pancakes

    American Institute for Cancer Research
    April 2019
    Print Recipe Pin Recipe
    Course Breakfast, Brunch
    Cuisine American

    Ingredients
      

    Apple Strudel Mixture

    • 1 cup water
    • 1/4 cup raisins
    • 1 Tbs. butter
    • 2 Tbs. brown sugar
    • 1/2 tsp. 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 Tbs. sugar
    • 1 tsp. ground cinnamon
    • 1 tsp. baking soda
    • 1/2 tsp salt
    • 2 eggs
    • 2 cups 1 percent buttermilk
    • 1/4 cup safflower oil
    • 1/2 tsp. vanilla extract

    Misc.

    • 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 (10 minutes). Drain. In shallow pan over medium heat, add butter and melt til bubbling, stir in brown sugar and cinnamon. Cook 3 minutes or until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, (4 minutes). 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. Fold in apple strudel mixture. Heat lightly greased griddle over medium heat. Ladle 1/4 cup batter per pancake. After 2-3 minutes, flip pancakes once. Serve pancakes warm with syrup.
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