Return to Content

Black Forest Apple Pancakes

by

Yield: Serves 2.

Cut these large pancakes into wedges and serve with fresh fruit on the side and apple butter, jam, or syrup.
Rose Inn, Ithaca, New York

Ingredients:

  • 3 eggs
  • 1/2 cup milk
  • 3/4 cup Bisquick
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 1/2 cup golden raisins
  • 2 tablespoons margarine or butter-flavored Crisco
  • 1 large apple, peeled, quartered, and sliced
  • Cinnamon sugar to taste

Instructions:

In a blender combine the eggs, milk, Bisquick, sugar, and baking soda. Put the raisins in a bowl and pour the batter over them. Cover and refrigerate overnight. To cook, heat two 6- to 8-inch omelet pans until hot. Grease with margarine or Crisco and ladle one-quarter of the batter into each. (Try to ladle in as many raisins as possible for this bottom layer of the pancake.) Cover each with the apple slices and add the remaining batter. Cook over low heat for 15 minutes (the top layer will be runny). Place the pancakes under the broiler to firm up the top. Turn the pancakes and cook on the other side for 10 minutes. Place on dinner plates and sprinkle with cinnamon sugar.
Updated Friday, October 23rd, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order