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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These are wonderful tasting. We loved the taste the Kahlua and hint of lemon gave to these rich and filling pancakes. I tested these on all of my family and changed some things around according to their comments. The last were my DD and her BF and they gave them a thumbs up. This makes 12 6 pancakes. Made for RSC #10 Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons brown sugar |
3 eggs |
3 tablespoons butter, melted |
1 1/2 cups vanilla yogurt, low fat (3 6 oz. containers) |
1/3 cup kahlua |
2 tablespoons fresh lemon juice |
3/4 cup golden raisin |
1 1/2 cups apples, peeled, cored and shredded (i used granny smith) |
1/2 cup pecans, toasted |
maple syrup |
Directions:
1. Soak raisins in warm water for 20-30 minutes.
2. In a medium bowel mix together flours, baking powder, baking soda, salt and brown sugar.
3. In a large bowel, using an electric mixer, beat eggs until frothy.
4. Add vanilla yogurt, butter and Kahlua and mix well.
5. Add flour mixture to the yogurt mixture and beat on medium speed just until blended and smooth.
6. Place shredded apples in the microwave for 60 seconds.
7. Drain raisins on paper towels.
8. Fold raisins and apples into batter and combine well.
9. If batter is too thick, add a little more yogurt or more Kahlua.
10. Heat griddle to medium heat (about 350 – 400 F).
11. Spoon batter, 1/2 cup at a time, onto hot griddle and spread out to approximately 6-7 Inch pancakes.
12. Cook for 5-6 minutes or until bubbles form on top.
13. Flip and cook for another 5-6 minutes or until golden brown.
14. Serve with toasted pecans and maple syrup. (Some of only used powdered sugar).
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