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    You are in: Home / Recipes / Thick Apple Pancakes With Raspberry Sauce Recipe
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    Thick Apple Pancakes With Raspberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    blucoat's Note:

    This is a fabulous and impressive recipe (both visually and in deliciousness). It's great with or without the raspberry sauce The recipe makes about twice the amount of sauce necessary (in my opinion), but the leftovers are amazing on ice cream! I don't strain the raspberries because the seeds don't bother me. You can also replace with strawberries. If you really want a decadent meal, top with whipped cream. You can prepare the recipe as directed or just bring the apple topping and raspberry sauce out to the table and let people plate it themselves. It's also great if you mix the apple topping right into the pancake batter. Really, it's hard to go wrong with this recipe. :) This beautiful brunch dish is served at The Ahwahnee Hotel in Yosemite Valley, CA and was printed in "Bon Appétit" (Nov. 2000). If you are just cooking for one or two, leftover batter refrigerates well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Raspberry Sauce

    Pancakes

    Directions:

    1. 1
      For sauce: Stir berries, 2/3 cup sugar and 1/4 cup water in heavy medium saucepan over medium heat until mixture comes to boil, stirring occasionally. Puree mixture in processor. Strain into bowl, pressing on solids. Mix in kirsch. (Sauce can be made 1 day ahead. Cover; chill.).
    2. 2
      For pancakes: Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl. Whisk buttermilk, eggs and 2 tablespoons melted butter in medium bowl; briefly whisk mixture into dry ingredients. Don't overmix- lumps are fine. Set batter aside.
    3. 3
      Preheat oven to 250°F Heat 4 tablespoons butter in large skillet over medium heat. Add apples, cinnamon and 1/3 cup sugar; sauté until apples are golden, about 10 minutes.
    4. 4
      Heat 10-inch-diameter nonstick skillet over medium heat. Brush with 1 tablespoon melted butter. Pour scant 1/2 cup batter into skillet, tilting to form 7- to 8-inch-diameter pancake. Cook until golden brown on bottom, about 3 minutes. Turn and cook until second side browns, about 2 minutes. Place 1/8 of apple mixture on half of pancake; fold pancake in half. Slide out onto baking sheet; keep warm in oven. Repeat to form 5 more pancakes, brushing skillet with more butter as needed. Serve pancakes with sauce.

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    Ratings & Reviews:

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    Nutritional Facts for Thick Apple Pancakes With Raspberry Sauce

    Serving Size: 1 (474 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 600.8
     
    Calories from Fat 154
    25%
    Total Fat 17.1 g
    26%
    Saturated Fat 9.5 g
    47%
    Cholesterol 109.3 mg
    36%
    Sodium 556.1 mg
    23%
    Total Carbohydrate 105.2 g
    35%
    Dietary Fiber 11.3 g
    45%
    Sugars 60.7 g
    243%
    Protein 10.9 g
    21%

    The following items or measurements are not included:

    kirsch

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