Appleraisinpancakeswithapplecidersyrup Recipes

APPLE RAISIN CAKES

Steps:

• In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
• Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.

EASY HOMEMADE APPLE PANCAKES

Steps:

• Gather the ingredients.
• In a large bowl, combine the flour, baking powder, salt, sugar, and nutmeg.
• In a separate small bowl, beat together the baking soda, egg, butter, vanilla, and milk.
• Add the milk and egg mixture into the dry ingredients, stirring only until blended, then gently fold in the grated apple.
• Spoon batter onto a preheated and lightly greased griddle or frying pan, cooking for 2 to 3 minutes on each side until golden brown.
• Serve and enjoy.

APPLE PANCAKES WITH APPLE SYRUP

Steps:

• To make syrup: in a small saucepan, combine the syrup ingredients over medium heat, bring to a boil, reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced.
• For pancakes: Preheat grill.
• Place biscuit mix in large bowl.
• In medium bowl, combine the eggs, milk, and oil; stir into biscuit mix just until moistened.
• Stir in apple and lemon peel.
• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
• Cook until the second side is golden brown.
• Serve apple syrup with pancakes.

APPLE PANCAKES WITH APPLE SYRUP

Steps:

• Combine all the ingredients and cook on griddle or in skillet until brown. I use about 1/4 cup batter to a pancake. You can add more milk if you want your batter thinner. This batter is thick.

APPLE PANCAKES WITH CIDER SYRUP

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

APPLE FILLED PANCAKES

Steps:

• You must have a non-stick skillet or this won't work. Whisk sugar, flour, baking powder and 1/4 teaspoon salt together. Beat milk with eggs and vanilla and whisk this into batter; let stand while you cook the apples.
• Melt the butter in a large skillet. When foaming subsides, add the apples, cover and cook gently for 5 minutes or until soft. Uncover, raise the heat and evaporate the moisture. When the moisture has almost completely evaporated, add the sugar and finish boiling the juices away.
• Preheat the broiler with rack set 6 to 7 inches away from heat source.
• Oil the bottom and sides of a 10-inch non-stick pan with butter or non-stick vegetable cooking spray and heat for a minute. Add 1/3 cup of batter to the pan and tilt so it is well coated. Set skillet on very low heat and cook for 30 seconds. Gently arrange about 1/4 of the apple mixture on the first pancake. Pour in 1/3 cup more batter over the apples to cover them as best as possible. Cook pancake for a minute over medium heat, lower the heat and cook 2 minutes longer. Broil for about 3 minutes or until pancake is cooked through and golden. With a spatula loosen pancake around the edges and transfer to a platter (cover loosely with foil until all 4 pancakes are done or serve immediately). Repeat procedure with other 3 pancakes; serve dusted with confectioner's sugar.

SHEET-PAN APPLE-SPICE PANCAKE

Steps:

• Make the pancake: Preheat the oven to 450 degrees F. Mix the granulated sugar, brown sugar and pie spice in a large bowl. Rub a rimmed baking sheet with 2 tablespoons butter and arrange the apple slices on top in a single layer; sprinkle with 1/3 cup of the sugar mixture. Bake until the apples are tender and the baking sheet is mostly dry, 25 to 30 minutes.
• Meanwhile, whisk both flours, the baking powder, baking soda and salt into the remaining sugar mixture. Whisk the milk, yogurt, eggs and vanilla in a separate bowl. Stir the milk mixture into the flour mixture.
• Pour the batter over the apples and gently spread to cover. Bake until dry on top and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Brush with the remaining 1 tablespoon butter. Let cool 15 minutes.
• Make the glaze: Stir the confectioners' sugar, cider and pie spice in a bowl. Drizzle over the pancake. Cut into squares, invert onto plates and serve with maple syrup and/or whipped cream.

REUBEN'S APPLE PANCAKE

Steps:

• Peel, quarter and core apple and slice into 1/4-inch thick, quarter-moon-shaped slices. Place in bowl with raisins, 1 1/2 tablespoons sugar and cinnamon. Mix well; cover and allow to marinate for at least 24 hours; longer if possible. Stir occasionally.
• Beat eggs with milk and beat in flour and vanilla to make smooth batter.
• In a well-seasoned 8-inch French steel skillet with sloping sides and long handle heat 2 tablespoons butter until it sizzles. Add drained apples and raisins and cook over medium heat, stirring, for about 5 minutes, until apples soften.
• Add another 2 tablespoons of butter and melt. Pour in batter evenly and cook over medium-high heat, pulling sides of pancake away from edges and allowing batter to flow under and cook. Keep lifting with spatula to keep from sticking. When pancake begins to firm up, sprinkle 1/4 to 1/3 of the sugar evenly over the top.
• Add another few tablespoons of butter, slipping it underneath the pancake. Then flip the pancake and cook, allowing the sugar to caramelize. When it begins to brown, sprinkle top with another 1/4 to 1/3 of sugar. Add more butter if needed. Flip pancake again and allow sugar to caramelize on the bottom.
• Sprinkle 1/4 to 1/3 of sugar on top. Add more butter to pan if needed. Flip pancake once again and continue caramelzing.
• Sprinkle top lightly with sugar and place in 400 degree oven for 20 minutes, to caramelize further.

APPLE RING PANCAKES RECIPE BY TASTY

Steps:

• Peel the apple and slice into 2 cm (¾-inch) thickness.
• Using a teaspoon, cut out the core of the apple and place apples in a medium bowl.
• Mix in cinnamon and coat each apple ring.
• In a large bowl, mix egg, butter, vanilla extract, and milk with a whisk.
• Sift in flour, baking powder, cinnamon, and salt, and mix the batter. It is okay to leave lumps.
• Heat pan on medium heat and melt butter. Dunk each ring into the batter and place on pan.
• Wait until bubbles form on the batter, then flip.
• Top it off with your favorite toppings.
• Enjoy!

SHEET PAN APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Place apples wedges in a bowl. Sprinkle brown sugar and 1 teaspoon cinnamon over the apples and toss. Add 1/2 cup flour and mix well. Place apple mixture on the prepared baking sheet.
• Place the remaining 1/2 cup flour in another bowl. Cut in butter with 2 knives or a pastry blender until it's the size of small peas. Add the remaining 1 teaspoon cinnamon, oats, walnuts, maple syrup, pumpkin pie spice, vanilla extract, and salt. Spoon mixture over the apples.
• Bake in the preheated oven until fruit mixture is bubbling, 45 to 50 minutes.

DELICIOUS PUFFY OVEN-BAKED APPLE PANCAKE!

Steps:

• Set oven to 400°F.
• Prepare and grease one 9-inch round cake pan (prepare two if doubling recipe).
• TO make the apple filling: this step can be made well in advance and refrigerated.
• Sauté the apples in butter in a non-stick skillet over low heat.
• Add in lemon juice, brown sugar, vanilla and apple cider (or juice if using); cook about 7-8 minutes until soft.
• Cool for about 10-15 minutes, or refrigerate for later use.
• To make batter: Process ALL ingredients on a processor until smooth (can use a wire whisk also for this).
• Place the prepared slightly cooled apple mixture into the bottom of the prepared cake pan.
• Pour the pancake batter over the apple mixture (do not mix).
• Dot with butter bits.
• Bake for 15-17 minutes or until puffy.
• Dust with confectioners sugar.
• Serve with maple syrup if desired.
• DELICIOUS!

APPLES 'N' CREAM PANCAKE

Steps:

• In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown. , Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.