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Apple-Stuffed Pancakes

Author: Charlotte Bothe

Apple-Stuffed Pancakes Recipe Apple-Stuffed Pancakes Recipe

Also commonly known as Danish pancakes, these little balls of pancake-y goodness offer a burst of apple inside. They're delicious prepared and served plain; but we like rolling them in sugar, plain or flavored, for added kick.

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At a glance

Prep
Bake
Total
Yield
18 aebleskiver.

Ingredients

Choose your measure:

Filling

Batter

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup milk
  • 1/4 cup boiled cider
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract, optional

Topping

  • Snow White Non-Melting Topping Sugar, glazing sugar, confectioners' sugar, Cinnamon-Sugar Plus, or cinnamon sugar

Instructions

  1. To make the filling: Melt the butter in a pan over medium heat. When the butter foams, add the remaining ingredients.
  2. Cook for 5 to 10 minutes, stirring occasionally, until the apples have softened slightly. Remove the pan from the heat and cool while you prepare the batter.
  3. To make the batter: Whisk together the dry ingredients.
  4. Combine the remaining ingredients; add to the dry mixture, stirring just until moistened. Don't over-mix; the batter should be lumpy.
  5. Heat and lightly grease your stuffed pancake pan. Don't have a stuffed pancake pan? See "tips", below.
  6. Pour about a scant tablespoon of batter into each well. Place a scant teaspoon of the filling into the middle of each, then top with another scant tablespoon of batter.
  7. Cook the stuffed pancakes for 2 to 3 minutes on the first side, flip, and cook for another 1 to 2 minutes.
  8. Remove from the pan, roll in the sugar of your choice, and serve warm.
  9. Yield: 18 aebleskiver.