Directory > Reference > Recipes > Boiling > Apple strudel pancakes

Apple strudel pancakes

Recipe Information

Description:
Apple strudel pancakes is a delicious German recipe usually served as a main dish. It requires about 40 minutes of prep time and about 5 minutes of cooking time for a combined total time of 45 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 40 Minutes
Cook Time 5 Minutes
Total Time 45 Minutes
Difficulty Intermediate
Main Ingredient Buttermilk; Eggs; Apples; Walnuts
Category Dairy; Eggs; Fruit; Nuts, Fats, & Oils
Meal Breakfast; Brunch
Type Main Dish; Dessert
Cuisine German
Cook Method Boiling; Stove Top
Diet

Ingredients

  • Apple Strudel Mixture

    • 1 cup water

    • ¼ cup raisins

    • 1 tablespoon butter

    • 2 tablespoons brown sugar

    • ½ teaspoon ground cinnamon

    • 1/3 cup thoroughly chopped walnuts

    • 1 large apple (peeled, cored, and chopped)

  • Batter

    • 1 cup buckwheat flour

    • 1 cup unbleached all-purpose flour

    • 2 tablespoons sugar

    • 1 teaspoon ground cinnamon

    • 1 teaspoon baking soda

    • ½ teaspoon salt

    • 2 eggs

    • 2 cups 1% buttermilk

    • ¼ cup safflower oil

    • ½ teaspoon vanilla extract

    • Canola oil cooking spray

Directions

  • To make the apple strudel mixture, boil a pot of water and add the raisins. Remove from heat and let steep until raisins are plump and reconstituted. This should take about 10 minutes. Drain the pot and set it aside for later use.

  • Add butter to a shallow pan placed over medium heat. After the butter has melted and is bubbling, stir in the brown sugar and cinnamon. Cook for 3 minutes until the sugar dissolves and then add the walnuts, apples, and the raisins. Cook until the apples are just tender when pierced with a fork, about 4 minutes. Set aside to cool completely.

  • To make the batter, mix the buckwheat and unbleached all-purpose flours, sugar, cinnamon, baking soda, and salt in a large bowl. Beat the eggs in a separate bowl and mix with buttermilk, oil, and vanilla extract.

  • Pour the wet ingredients into the dry ingredients, mixing as little as possible. Add the strudel mixture and fold all the ingredients together. Set this mixture aside.

  • Place a nonstick pan or griddle over medium heat. Grease the pan lightly using nonstick cooking spray or a little vegetable oil. Ladle about ¼ cup of the batter per pancake. Do not overcrowd the pancakes in the pan. After 2-3 minutes, flip the pancakes. Flip only once so that they do not become hard.

  • Pancakes can be placed in a warm oven until ready to serve. Serve the pancakes warm topped with maple syrup.

Nutrition (per serving)

  • Calories: 310 cal

  • Total fat: 14g

  • Saturated fat: 2g

  • Sodium: 165mg

  • Carbohydrate: 41g

  • Fiber: 3g

  • Protein: 8g