These sour cream pancakes are succulent, rich and melt in your mouth. Topped with an apple pie filling, which adds just the right amount of sweetness, these pancakes are a fall breakfast staple!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CREPES:
- 3 cups All purpose flour
- 6 tablespoons Granulated sugar
- 1 tbsp baking powder
- 1-½ tsp Baking soda
- ¼ teaspoons Salt
- ¼ teaspoons Ground nutmeg
- 3 cups Sour cream
- 1-¾ cup Milk
- 6 tablespoons Unsalted butter, melted
- 3 large eggs
- 2 teaspoons Vanilla extract
- FOR GARNISH :
- 4 cups Apples cut into small cubes
- 2 teaspoons Lemon juice
- ¼ cups Granulated sugar
- ¼ cups Brown sugar, firmly packed
- ¼ teaspoons Cinnamon
- ⅛ teaspoons Ground nutmeg
Preparation
For the pancakes:
Turn the oven on to hot mode (about 175°F).
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg.
In a medium bowl, whisk together sour cream, milk, melted butter, eggs and vanilla. Add wet ingredients to dry ingredients, whisking until combined (batter will have small to medium sized lumps). Put aside.
If using an electric griddle, set to medium heat. If using a griddle or skillet, wait until the apples are almost cooked, then heat over medium heat.
For garnish :
In a medium/large bowl, toss the apples with the lemon juice. In a small bowl, combine the rest of the filling ingredients. Pour the mixture over the apples and toss gently to coat.
Place apple mixture in large skillet over medium-high heat, covered, for about 8-10 minutes, stirring occasionally until juices are bubbling and apples are tender.
While the apples cook, start cooking the pancakes. Working in batches, grease a griddle (or skillet) with butter and pour ⅓ cup batter (per pancake) onto the griddle/pan, spacing them about 2 inches apart. When bubbles appear around the edges and the bottom is golden brown, flip and cook until the other sides are golden brown, about 4 minutes total.
When the apples are cooked, remove the lid and place the pan with the filling on a hot burner or keep on very low heat until ready to serve.
Transfer cooked pancakes to a baking sheet, cover loosely with foil and place in a hot oven until ready to serve.
To serve, transfer the apple filling to a heatproof bowl and serve with the pancakes. Serve with syrup (maple is best!), butter or whipped cream, if desired.
