Big on Brunch Recipe: Apple Strudel Pancakes

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Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite. 

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options. Find more brunch recipes at 

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at 

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

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

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
nonstick cooking spray
maple syrup

To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.

In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.

To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.

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

Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about ¼ cup batter per pancake taking care not to overcrowd pan. After
2-3 minutes, flip pancakes once.

Serve pancakes warm with syrup.

More brunch recipes:  Mini Hash Brown Casseroles  |  Watermelon Bloody Mary

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