Apple Strudel Pancakes
April 2019
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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