1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 6 123g Recipe makes 12 6) |
||
| Calories 234 | ||
| Calories from Fat 78 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 317mg | 13% | |
| Potassium 233mg | 6% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 13.5g | ||
| Protein 5.9g | 11% | |
people who like this recipe also like:
By: evelyn/athens
By: Lauralie41
By: surus
By: Chef Kate
By: mama's kitchen
Yummy Kahlua Pancakes
By: ~Nimz~
Jul 30, 2007
These are wonderful tasting. We loved the taste the Kahlua and hint of lemon gave to these rich and filling pancakes. I tested these on all of my family and changed some things around according to their comments. The last were my DD and her BF and they gave them a thumbs up. This makes 12 6" pancakes. Made for RSC #10
12 6
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 3 eggs
- 3 tablespoons butter, melted
- 1 1/2 cups vanilla yogurt, low fat (3 6 oz. containers)
- 1/3 cup Kahlua
- 2 tablespoons fresh lemon juice
- 3/4 cup golden raisin
- 1 1/2 cups apples, peeled, cored and shredded (I used Granny Smith)
- 1/2 cup pecans, toasted
- maple syrup
Directions
1
Soak raisins in warm water for 20-30 minutes.2
In a medium bowel mix together flours, baking powder, baking soda, salt and brown sugar.3
In a large bowel, using an electric mixer, beat eggs until frothy.4
Add vanilla yogurt, butter and Kahlua and mix well.5
Add flour mixture to the yogurt mixture and beat on medium speed just until blended and smooth.6
Place shredded apples in the microwave for 60 seconds.7
Drain raisins on paper towels.8
Fold raisins and apples into batter and combine well.9
If batter is too thick, add a little more yogurt or more Kahlua.10
Heat griddle to medium heat (about 350 – 400 F).11
Spoon batter, ½ cup at a time, onto hot griddle and spread out to approximately 6-7 Inch pancakes.12
Cook for 5-6 minutes or until bubbles form on top.13
Flip and cook for another 5-6 minutes or until golden brown.14
Serve with toasted pecans and maple syrup. (Some of only used powdered sugar).
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Yummy Kahlua Pancakes recipes
Browse similar recipes by category
- Course > Breakfast > Pancakes & Waffles
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Microwave
Featured Reviews for This Recipe
From: Sydney Mike
On Jun 5, 2008
Enjoyed these pancakes so much, & even though I felt it necessary to leave out the Kahlua, except for that I followed the recipe! Did chop the toasted pecans before using them! ABSOLUTELY GREAT TASTING, & certainly a keeper! [Made & reviewed as a thanks to a chef-with-a-camera in Help a Camera-less Chef Game #5]
From: Deb's Recipes
On Aug 25, 2007
These great-big satisfying pancakes have excellent texture, but the Kahlua taste I'd hoped for is somewhat lacking. I'd have liked more depth of flavor (additional Kahlua? some cinnamon?) and sweetness. Also, in order to work with the pancake batter it was necessary to include 1/4 cup additional liquid; I used low-fat milk. On the plus side, the pancakes browned beautifully & evenly on my griddle and the recipe yield is accurate. I'd make these pancakes again with minor adjustments to suit personal taste.
From: Merlot
On Nov 27, 2007
We found these pancakes to be perfect in flavor and texture. They were a tad thick so I added some extra Kahlua and milk. PERFECT!!! The raisins, apples and pecans really puts this over the top. You don't want to miss these pancakes. Thanks for sharing, Nimz.
From: Susie D
On Aug 28, 2007
I found these to be very hearty pancakes and very filling. With the inclusion of whole wheat flour they were not designed to be the "lighter than air" type of pancake. That said, they are fluffy and the texture works well. I did find the batter to be a bit thick and had to add more liquid to get it to the right consistency. (I used the liquid from soaking the raisins.) I loved the use of vanilla yogurt in this recipe and thought it was a creative choice. I think next time I will coarse chop the raisins and add the pecans to the batter. Yum! I served this with maple flavored pork sausage. Thank you for your creative RSC #10 entry!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved