Apple Walnut Pancakes With Cinnamon Cream Recipe

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Servings: 6


Cost per serving $2.16 view details
  • 5 whl Large eggs
  • 1 1/2 c. Whole lowfat milk
  • 2 Tbsp. Grand Marnier
  • 2 Tbsp. Melted unsalted butter or possibly vegetable oil plus
  • 1/4 c. Melted butter to coat pan
  • 1 c. Unbleached white flour
  • 1/4 c. Granulated sugar
  • 1 Tbsp. Grated orange zest
  • 1 tsp Grated lemon zest
  • 6 x Macoun or possibly other tart apples - (abt 1 3/4 lbs)
  • 2 Tbsp. Unsalted butter
  • 1/3 c. Maple syrup
  • 1/2 c. Minced walnuts
  • 1 tsp Grnd cinnamon
  • 1 tsp Lemon juice
  • 1/4 c. Grand Marnier
  • 1/2 c. Heavy cream
  • 2 Tbsp. Confectioner's sugar
  • 1/2 tsp Grnd cinnamon
  • 1/2 c. Creme fraiche
  • 1/2 c. Fudge Sauce see * Note


  1. To make the pancake batter, whisk together the Large eggs, lowfat milk, Grand Marnier and 2 Tbsp. melted butter or possibly vegetable oil. Add in the flour slowly, whisking constantly to avoid lumps. Stir in the sugar and zests. Allow the batter to rest, refrigerated, at least 30 min before cooking.
  2. Heat a nonstick 7-inch crepe or possibly omelet pan over low heat till warm. Add in 1 tsp. melted butter, using either a brush or possibly a tiny ladle, to coat the surface lightly. As soon as the butter has started to bubble, lift the pan off the heat and pour 2 tablespoonfuls pancake batter into the pan, tilting to spread the batter proportionately across the bottom. Return the pan to the heat and cook on low till golden on the underside, then flip and brown the second side.
  3. As each pancake is completed, remove it to an ovenproof platter set in a 200 degree oven. If you fan the pancakes out on the platter, rather than stacking them directly on top of each other, they will be easier to separate later. Repeat till all the batter has been used. There should be sufficient batter to make at least 12 pancakes (2 for each serving).
  4. Prepare the filling: Peel, core and cut the apples into 1/4-inch thick slices. In a saute/fry pan, heat the butter, add in the apple slices and saute/fry over medium-high heat till they turn a rich golden brown color, about 6 to 8 min. Reduce the heat to low and carefully add in the maple syrup, then the walnuts, cinnamon and lemon juice. Cook slowly till the apples are tender at the center of each slice, but not soft and mushy. When the liquid is reduced to a syrupy quality, remove the pan from the fire and add in the Grand Marnier. Then return to the heat for a moment more to integrate the flavors. The filling can be made in advance and reheated just before finishing the dish.
  5. To assemble the pancakes, place 3 Tbsp. hot apple filling in the center of a pancake, and roll into a cigar shape. Place the filled pancakes back in the hot oven till all have been completed. Whip the heavy cream, confectioners' sugar and cinnamon together till soft peaks form. Mix in the creme fraiche. Serve 2 pancakes per person with a dollop of the cool cream and a drizzle of warm Fudge Sauce.
  6. This recipe yields 6 servings.
  7. Comments: You may substitute lowfat sour cream for the creme fraiche for a similar, if not identical, result.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 365g
Recipe makes 6 servings
Calories 579  
Calories from Fat 250 43%
Total Fat 28.51g 36%
Saturated Fat 14.8g 59%
Trans Fat 0.0g  
Cholesterol 234mg 78%
Sodium 145mg 6%
Potassium 414mg 12%
Total Carbs 66.28g 18%
Dietary Fiber 5.3g 18%
Sugars 42.41g 28%
Protein 10.79g 17%
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