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Using cold eggs can result in tough pancakes, so bring your eggs to room temperature before adding them to the batter. You can also put the eggs in a bowl of warm water for around 5 minutes to take the chill off of them.

1 large baking apple cored and thinly sliced

1 C golden raisins

2 1/2 Tbsp firmly packed brown sugar

1/2 tsp cinnamon

4 large eggs

2/3 C milk

2/3 C all purpose flour

2 Tbsp butter melted

Confectioners sugar and raspberrries for garnish

Preheat oven to 350 F and spray a 9 inch pie pan with cooking spray.

Combine apple, raisins, brown sugar and cinnamon in a medium sized bowl and transfrer to pie plate.

Bake mixture uncovered until apple begins to soften which should take from 10 to 15 minutes. Remove from oven and increase temp to 450 F.

Lightly beat eggs in a medium sized bowl. Add milk and flour, and melted butter, whisk together until well blended and pour over apple mixture in pie plate.

Bake until pancake is golden brown about 15 minutes and invert into large serving dish sprinkle with powdered sugar and raspberrries and serve with maple syrup.


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