Apple Walnut Pancakes Food

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

APPLE WALNUT PANCAKES

Steps:

• Mix dry ingredients together in a bowl.
• Add milk, oil and egg to the dry ingredients and mix well.
• Add chopped apples and walnuts and mix well.
• Heat griddle and melt a small amount of butter on the surface.
• When the pan is heated, pour 1/4 cup of batter onto the griddle.
• Cook pancake until small bubbles appear on the surface.
• Peek under the pancake to make sure that it looks cooked.
• Flip the pancake and continue cooking until done.
• Repeat steps 4 through 8 until you've used up the batter or until you are tired of making these. ;-).

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder and salt. Combine the egg whites, egg, milk and oil; add to dry ingredients just until moistened. Fold in apple and walnuts.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

APPLE WALNUT PANCAKES WITH CINNAMON CREAM AND FUDGE SAUCE '21' CLUB

Steps:

• Make apple walnut filling:
• Peel and core apples and cut into 1/4-inch wedges. In a skillet heat butter over moderately high heat until foam subsides and sauté apples until a rich golden, 6 to 8 minutes. Reduce heat to low. Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency. Remove skillet from heat and stir in Grand Marnier. Cook filling over low heat 1 minute to blend flavors and keep warm. Filling may be made 1 day ahead and chilled, covered. Reheat filling before proceeding.
• Preheat oven to 250°F.
• Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling. In a baking pan keep filled pancakes warm in oven.
• Make cinnamon cream:
• In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in crème fraîche.
• Put 2 filled pancakes on each of 6 dessert plates. Top pancakes with some cinnamon cream and drizzle with fudge sauce.