Baked Pancakes with Apple, Raisins and Almonds

    Baked Pancakes with Apple, Raisins and Almonds

    (6)
    1hr


    6 people made this

    About this recipe: These are thin crepe-like pancakes that are filled with a combination of apple sauce and raisins, then baked in a custard-like sauce. The result is something unique and delicious, but quite easy and cheap to make.

    Ingredients
    Serves: 8 

    • 150g plain flour
    • 3 eggs, lightly beaten
    • 1/2 teaspoon salt
    • 475ml milk
    • 450g apple sauce
    • 100g raisins
    • 2 tablespoons caster sugar
    • 3 tablespoons flaked almonds
    • 50g butter

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5.
    2. In a medium bowl, prepare pancake batter by blending flour, 2 eggs, 1/4 teaspoon salt and 250ml milk.
    3. Heat a lightly greased frying pan over medium heat. Pour approximately 1/8 of the batter onto the pan. Flip with a metal spatula when bubbles begin to form, and cook until golden brown. Repeat with remaining batter, making 8 pancakes.
    4. Place apple sauce in a medium bowl, and mix in raisins. Spread the apple sauce mixture over one side of each pancake. Roll pancakes like swiss rolls, and cut in half vertically. Arrange pancake halves cut side down in a medium baking dish.
    5. In a small bowl, mix remaining egg, salt and milk with sugar and almonds. Pour mixture over the pancakes.
    6. Dot pancakes with butter, and bake 40 minutes in the preheated oven. Serve warm.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    16

    Notes: Tasty! For easier prep I added 1 egg to the batter (thinner pancakes--no slicing necessary) and used 1/4 cup less milk in the almond topping (5min less time in oven). Try 1/3 cup batter per pancake--roll pan to spread batter for large, thin 6-8" diameter crepe-like pancake. 1/8-1/4 cup applesauce filling per pancake. I added a few drops of almond extract into the applesauce filling since I had no almonds on hand, and a touch of cinnamon. Served with maple syrup for a deeply flavored breakfast that is not too rich. The crispy edges on the pancakes and puffy, juicy insides make an exotic, almost French cooking-esque contrast in your mouth. Wow.  -  04 Sep 2006  (Review from Allrecipes US | Canada)

    by
    8

    My mother gave me this recipe when I was 12, it was given to her by her grandmother who had immigrated from eastern europe, awesome recipe, add grated apple. Top with a little lemon juice and powdered sugar.. MMMMMM  -  12 Jun 2011  (Review from Allrecipes US | Canada)

    by
    7

    The batter was too thick and hence the rolls were too thick.Some guidance on consistency would have been helpful. Also the directions on how to slice the rolls were unclear and not even sure the purpose of it. The remaining batter poured over the cakes held everything together. First time "builder" of German pancakes. BTW, in spite of thickness, they were still very yummie. Husband of Mrslex responding.  -  03 May 2002  (Review from Allrecipes US | Canada)

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