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+ servings

Apple Pancakes with Walnuts and Raisins

Apples are abundant in autumn here in America. So, I make my favorite Apple Pancakes with Walnuts and Raisins recipe. It's so delightful that it's like having an apple pie in the pancakes. Even better, this is easier to do than pie. This is a recipe by Elizabeth Ann Quirino which first published on the Quirk DIY blog.
Cook Time5 minutes
Total Time5 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, Asian
Keyword: Apple Pancakes
Servings: 2 people
Author: Elizabeth Ann Quirino

Equipment

  • Non-stick Skillet - medium to large size

Ingredients

  • 1 ½ cups all purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 whole eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 whole apple, peeled, cored, cut in 1/2 inch cubes (any variety)
  • 3/4 cup raisins
  • 1/2 cup walnuts unsalted
  • for serving: butter
  • for serving: maple syrup

Instructions

  • In a mixing bowl, whisk together flour, sugar, baking powder and salt. In another bowl, mix together buttermilk, eggs and vanilla extract. Add the dry ingredients to the wet, and whisk till combined. Fold in the apples, walnuts and raisins. It’s okay if batter is a little lumpy.
  • Heat a large non-stick skillet over medium heat. Lightly grease pan with cooking spray. Pour batter by the quarter-cupful onto the pan. Best to cook this one pancake at a time.
  • Allow the edges to turn golden, while little bubbles form on top. When there is almost no liquid on top after about 2 to 3 minutes, flip the pancake quickly with a turner. Cook the other side for a minute more till it puffs up and turns golden brown.
  • Continue cooking more pancakes with the remaining batter. Serve pancakes right away or keep in a warm oven (250 F) till you’re ready to eat.
    Top pancakes with slices of apple, raisins and walnuts.
    Serve with butter and maple syrup.
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