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Rolled Pancakes with Warm Apple Filling

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 30 min
Category: Breakfast/Brunch Sub Category: Pancakes/Waffles

what you need
  • Filling
  • 2 Tbsp. butter
  • 3 granny smith apples, peeled & chopped (4 cups)
  • 1/4 cup apple juice or cider
  • 1 Tbsp. lemon juice
  • 1/4 cup sugar
  • 1 Tbsp. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash salt
  • Pancakes
  • 1-1/2 cups all purpose flour
  • 1 Tbsp. sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup + 2 Tbsp. milk
  • 1/2 cup heavy whipping cream
  • 3 Tbsp. canola oil
  • 1 egg
make it
1. Melt butter in large non stick skillet over med-high heat. Add apples, apple juice and lemon juice; cook 3 min.

2. In small bowl, stir together 1/4 cup sugar, cornstarch, cinnamon, nutmeg, and salt. Stir into apple mixture. Cook 2 min or until apples are softened, sugar has melted and sauce has thickened, stirring occasionally. When ready to assemble pancakes, heat over medium heat until warm.

3. In medium bowl whisk together flour, sugar, baking powder, salt, and baking soda. In small bowl, whisk together milk, cream, oil and egg. Stir flour mixture into egg mixture.

4. Heat griddle; lightly oil. Pour scant 1/3 cup batter per pancake onto griddle, spreading into 5 inch circles. Cook until bubbles form on top; turn. Cook 1-1/2 to 3 min or until lightly browned. Keep warm while cooking remaining pancakes.

5. Spoon about 2 Tbsp. of the warm apple mixture into center of each pancake; roll or fold in half.
Notes
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