↞ recipe box start page
Category: Waffles/pancakes
Prep Time: Cook Time: Total Time:
For the filling:
1 Tbs. unsalted butter
3 Tbs. firmly packed light brown sugar
3 Granny Smith apples, peeled and grated
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
Juice of 1/2 lemon
For the maple whipped cream:
1 cup heavy cream
1/4 cup maple syrup
1/4 tsp. salt
For the filled-pancake batter:
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 egg yolks
1 1/3 cups buttermilk
1/2 cup sour cream
5 egg whites
5 Tbs. unsalted butter, melted
1 Tbs. confectioners sugar
1/4 tsp. cinnamon
Directions:
To make the filling, in a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes. Drain off any liquid. Set aside.
To make the maple whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form. Cover and refrigerate until ready to use.
To make the filled-pancake batter, in a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. apple filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes. Serve with the maple whipped cream. Makes about 30.
view more member recipes
Spiced Apple-Filled Pancakes
view my recipes
print
save
Category: Waffles/pancakes
Prep Time: Cook Time: Total Time:
For the filling:
1 Tbs. unsalted butter
3 Tbs. firmly packed light brown sugar
3 Granny Smith apples, peeled and grated
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
Juice of 1/2 lemon
For the maple whipped cream:
1 cup heavy cream
1/4 cup maple syrup
1/4 tsp. salt
For the filled-pancake batter:
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 egg yolks
1 1/3 cups buttermilk
1/2 cup sour cream
5 egg whites
5 Tbs. unsalted butter, melted
1 Tbs. confectioners sugar
1/4 tsp. cinnamon
Directions:
To make the filling, in a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes. Drain off any liquid. Set aside.
To make the maple whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form. Cover and refrigerate until ready to use.
To make the filled-pancake batter, in a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. apple filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes. Serve with the maple whipped cream. Makes about 30.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cinnamon-bun Filled Pancakes
by ICOOK2
For the cinnamon filling: 1/2 cup granulated sugar 2 Tbs. all-purpose flour 1 1/2 Tbs. ground cinnamon 1/4 tsp. salt 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room
by ICOOK2
For the cinnamon filling: 1/2 cup granulated sugar 2 Tbs. all-purpose flour 1 1/2 Tbs. ground cinnamon 1/4 tsp. salt 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room
Cream Cheese Filled Pancakes
by sgre52160
1 8-ounce package package cream cheese, softened 1/3 cup whipping cream 1/2 teaspoon vanilla 1/2 cup sifted powdered sugar Pancakes (see recipe below) Powdered sugar Fresh bl
by sgre52160
1 8-ounce package package cream cheese, softened 1/3 cup whipping cream 1/2 teaspoon vanilla 1/2 cup sifted powdered sugar Pancakes (see recipe below) Powdered sugar Fresh bl
Spiced Beef Tenderloin With Boursin-filled Portobellos
by sgre52160
1 (4-pound) beef tenderloin, trimmed, at room temperature (see note) 2 teaspoons dried oregano leaves 2 teaspoons ground cumin 2 teaspoons garlic powder 2 teaspoons ground red chile
by sgre52160
1 (4-pound) beef tenderloin, trimmed, at room temperature (see note) 2 teaspoons dried oregano leaves 2 teaspoons ground cumin 2 teaspoons garlic powder 2 teaspoons ground red chile
Pumpkin Spiced Pancakes
by sgre52160
Pecan Syrup 1 cup maple-flavored pancake syrup 5 tbsp pecans, toasted and chopped Pancakes 1 cup buttermilk pancake mix 1 cup cold water 1/3 cup canned pumpkin 1/2 tsp ground cinnamon
by sgre52160
Pecan Syrup 1 cup maple-flavored pancake syrup 5 tbsp pecans, toasted and chopped Pancakes 1 cup buttermilk pancake mix 1 cup cold water 1/3 cup canned pumpkin 1/2 tsp ground cinnamon
Apple Filled Pull-apart Loaf
by sgre52160
16 frozen dinner rolls, thawed 2 medium size Granny Smith apples, peeled and chopped 1/3 cup brown sugar 1/2 cup chopped pecans 1/2 tsp cinnamon Icing 1 cup confectioners sugar 3-4 tsp wate
by sgre52160
16 frozen dinner rolls, thawed 2 medium size Granny Smith apples, peeled and chopped 1/3 cup brown sugar 1/2 cup chopped pecans 1/2 tsp cinnamon Icing 1 cup confectioners sugar 3-4 tsp wate
view more member recipes
related CDKitchen recipes
Apple Syrup
International House of Pancakes Cream of Wheat Pancakes
Diabetic Whole Wheat-Apple Pancakes
Applesauce Pancakes With Syrup
Apple Pie Punch
Beef Roast With Dried Fruit (& Beer)
Pear and Walnut Pancakes with Blue Cheese
Spiced Cranberry Cider Mix in a Jar
Easy Apple Pancakes
Apple Pancakes