It’s autumn and apple season. It’s also my favorite time to make a batch of Apple Pancakes with Walnuts and Raisins for breakfast or brunch. Brunch is best on weekends. You can enjoy the meal longer and spend more time with the family.When my sons are home to visit, a favorite fare are pancakes. And this time of the year, I make our brunch pancakes more special by adding apples.
In past blog posts, I’ve mentioned there is a farm near our home where we can go apple-picking and enjoy fun hay rides. Before I moved to America, I never had the experience of picking apples straight from a tree. Apples don’t usually grow in tropical countries like the Philippines. During my childhood, we enjoyed apples mostly during the holidays or Christmas. And usually, they were apples imported from the States or Japan.
Apples are great this time of the year here in America. At the apple tree farm we go to, a different variety is available each week. This discovery made me so excited when I first found out. For this easy recipe, all you need to do is to take a good apple, peel and slice it up. Toss it in the pancake batter. Mix in some plump raisins and crunchy walnuts. I did this exactly for these apple pancakes and they tasted like there was apple pie in a pancake. The apples added the sweetness, the raisins and the walnuts gave it a wonderful wholesome flavor.
Try this basic pancake recipe on its own or with the fruits and nuts in season. You’re going to like the pancake aroma coming from the skillet, once the edges turn crisp and golden brown. These pancakes had a great texture and were all puffed-up when I made them. And with the addition of fruits and nuts, this recipe was definitely a keeper, for many brunches to come.
Apple Pancakes with Walnuts and Raisins
- 1 and 1/2 cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 whole eggs
- 1/2 teaspoon pure vanilla extract
- 1 whole peeled, cored, cut in 1/2 inch cubes apple (any variety)
- 3/4 cup raisins
- 1/2 cup walnuts unsalted
- for serving butter
- for serving maple syrup
- 1. In a mixing bowl, whisk together flour, sugar, baking powder and salt. In another bowl, mix together buttermilk, eggs and vanilla extract. Add the dry ingredients to the wet, and whisk till combined. Fold in the apples, walnuts and raisins. It’s okay if batter is a little lumpy.
- 2. Heat a large griddle pan over medium heat. Lightly grease pan with cooking spray. Pour batter by the quarter-cupful onto the pan. Best to cook this one pancake at a time.
- 3. Allow the edges to turn golden, while little bubbles form on top. When there is almost no liquid on top after about 2 to 3 minutes, flip the pancake quickly with a turner. Cook the other side for a minute more till it puffs up and turns golden brown.
- 4. Continue cooking more pancakes with the remaining batter. Serve pancakes right away or keep in a warm oven (250 F) till you’re ready to eat. Serve with butter and maple syrup.
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