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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Great taste of Autumn- perfect for lazy weekend breakfasts. Makes 20-21 pancakes. Recipe has been updated 09-25-04 to include an apple topping. Ingredients:
2 cups all-purpose flour, sifted |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
2 cups sour cream |
1/4 cup apple cider (juice ok) |
1/4 cup honey |
1/4 cup butter, melted |
2 eggs |
2 medium mcintosh apples, cored and grated |
vegetable oil |
additional butter (optional) |
lemon juice (optional) |
powdered sugar (optional) |
3 mcintosh apples, peeled, cored, and sliced thin |
1 tablespoon butter |
1/4-1/3 cup brown sugar, to taste |
1/4 teaspoon cinnamon |
Directions:
1. In a large mixing bowl, stir together the flour, baking powder, baking soda, and cinnamon.
2. Add the sour cream, apple juice, honey, melted butter, and eggs; stir until smooth (the batter will be very thick; allow batter to rest for 1/2 hour to an hour).
3. To prepare apple topping, peel and core apples; slice thinly or chop small.
4. Melt butter in a large skillet and add apples, cooking until tender and turning into sauce.
5. Add brown sugar and cinnamon to taste. Set topping aside while finishing pancakes.
6. Back to the pancakes- stir the grated apples into the pancake batter.
7. Heat a small amount of oil on a griddle on medium-high heat; drop batter by scant 1/4 cupfuls onto hot greased griddle; do not crowd.
8. Turn pancakes with a spatula when lightly browned on the underside and continue cooking until pancake is done.
9. Remove from heat, and keep pancakes warm while finishing batch.
10. Repeat with remaining batter.
11. Serve pancakes topped with apple topping and powdered sugar, if desired.
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