Prep 30 mins
Cook 0 mins
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.
- 2 (12 ounce) packages frozen unsweetened raspberries, thawed
- 2⁄3 cup sugar
- 1⁄4 cup water
- 1 tablespoon kirsch (clear cherry brandy) or 1 tablespoon raspberry liqueur or 1 tablespoon water
- 2 cups all-purpose flour (can use 1/2 whole wheat flour)
- 3 tablespoons sugar
- 1⁄3 cup sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 7 tablespoons unsalted butter, melted (or more)
- 5 granny smith apples, peeled, halved, cored, cut into 1/3-inch-thick slices 1/2 teaspoon ground cinnamon
- 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.).
- 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.
- 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.
- 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.