APPLESAUCE PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
- In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
- Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
- Top with butter and drizzle with warm maple syrup.
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
MACARONI AND CHEESE PANCAKES
Leftover macaroni and cheese just found a new home in sweet-and-savory pancakes. Make them for breakfast or dinner, and remember the addictive sweet heat of the hot sauce-maple syrup -- it's also great on waffles and fried chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings (12 pancakes)
Number Of Ingredients 7
Steps:
- Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
- Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat.
- Scoop 3 pancakes into the pan, about 1/3 cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more.
- Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch.
- Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture.
VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
APPLE-CHEDDAR PANCAKES WITH BACON
After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. -Kim Korver, Orange City, Iowa
Provided by Taste of Home
Time 20m
Yield 16 pancakes.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese., Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.
Nutrition Facts : Calories 303 calories, Fat 16g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.
APPLE-CHEESE OVEN PANCAKE
Wow friends and family with a pancake extravaganza! Pancakes for a crowd bake at one time all in one pan.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, beat flour, milk, salt and eggs with wire whisk until smooth; pour into baking dish. Bake 15 to 20 minutes or until puffy and golden brown.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook apples and chives in butter, stirring frequently, until apples are tender. Stir in sugar.
- Spoon apple mixture onto pancake. Sprinkle with cheese. Bake about 1 minute longer or until cheese is melted.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 230 mg, Fiber 2 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g
COTTAGE CHEESE APPLE PANCAKES
This recipe is from Moosewood Restaurant Cooks at Home. These pancakes are high in protein and very delicious. Keep the pancakes small, around 4 inches, because they are difficult to flip if they are any bigger.
Provided by wolvena
Categories Breakfast
Time 25m
Yield 16 4 inch pancakes, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Peel, core, and grate the apple into a mixing bowl.
- Thoroughly mix in the cottage cheese, eggs, cinnamon, nutmeg, maple syrup, and salt.
- Sprinkle in the flour and baking powder and stir well.
- Butter or oil a heavy griddle and place it on medium low heat.
- For each pancake, ladle 1/4 cup of the batter onto the skillet.
- When bubbles form on the tops and the bottoms are browned, flip the pancakes over and brown them on the other side.
- Serve topped with maple syrup or sour cream and fruit.
APPLE, BERRIES AND CHEESE PANCAKES
Shake up your pancake routine with our Apple, Berries and Cheese Pancakes! The family will love these delicious, fruity and easy-to make cheese pancakes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings, 1 topped pancake each
Number Of Ingredients 6
Steps:
- Beat pancake mix and milk in large bowl with whisk until blended. Stir in cheese and apples.
- Heat large nonstick griddle or skillet sprayed with cooking spray on medium heat. Ladle batter onto griddle, using 1/3 cup batter for each pancake. Cook 2 min. or until bubbles form on tops, then turn to brown other sides.
- Serve pancakes topped with berries and syrup.
Nutrition Facts : Calories 260, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 51 g, Fiber 2 g, Sugar 30 g, Protein 6 g
APPLES 'N' CREAM PANCAKE
This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples-they make this a true midwestern meal. -Ruth Schafer, Defiance, Ohio
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.
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