Cornmeal Pancakes with Raisin Apple Butter

Wake up to piping hot pancakes laced with raisins and topped with tasty raisin-apple butter.
  • Yields 8 pancakes
  • Details

    • Serving Size: 1 pancake


      Raisin Apple Butter

      • 1 cup tart apples; peeled, cored and chopped
      • 1 teaspoon butter or margarine
      • 1 tablespoon frozen apple juice concentrate, thawed
      • 1/4 teaspoon ground cinnamon
      • 2 1/2 tablespoons California golden raisins
      • 2 1/2 tablespoons water

      Cornmeal Pancakes

      • 3/4 cup cornmeal
      • 1/2 cup all-purpose flour
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 cup buttermilk
      • 1 egg, beaten
      • 2 tablespoons melted butter or margarine
      • 1/2 cup California raisins


      Raisin Apple Butter
      In saucepan, sauté apples in butter until soft, stirring constantly. Add remaining ingredients. Bring to boil; reduce heat and simmer 5 to 8 minutes. Pour into blender; blend until smooth. Store in refrigerator.

      Cornmeal Pancakes
      In mixing bowl combine cornmeal, flour, baking powder, soda and salt. Stir in buttermilk, egg, butter and raisins, mixing just till blended. Cook on hot, lightly oiled griddle using about 1/4 cup batter per pancake. When bubbles begin to break at surface, turn and brown second side. Serve with Raisin Apple Butter or syrup.

      Nutrition Facts Per Serving

      Calories 180 (22% from fat); Total Fat 4g (sat 2.5g, mono 1g, poly 0g, trans 0g ); Cholesterol 30mg; Protein 4g; Carbohydrate 32g; (Dietary Fiber 1g; Sugars 12g; ); Iron 1mg; Sodium 330mg; Calcium 53mg; Potassium 150mg

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