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Caramelized Apple Sour Cream Pancakes | © UrbanCottageLife.com 2016

Caramelized Apple Sour Cream Pancakes

Pancakes filled with luscious, sticky caramelized apple slices make breakfast a special occasion.
Category Breakfast, Brunch
Keyword apple pancakes, pancakes
Author © Marlene Cornelis/Urban Cottage Life.com 2016

Ingredients

For the Pancake Batter

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp cornmeal
  • 1 egg, lightly beaten
  • 1 cup sour cream
  • 2/3 cup milk
  • 2 tbsp canola oil
  • 2 tbsp maple syrup

For the Caramelized Apples

  • 1 tbsp granulated sugar
  • 1 medium apple (McIintosh, Empire, etc.)
  • pinch salt
  • 1 tbsp maple syrup

How To Make This Recipe

For the Pancake Batter

  1. Start by making the pancake batter. Mix the dry ingredients in a small bowl and set aside. In a larger bowl, mix together the egg, sour cream, milk, oil and syrup. Add the dry ingredients to the wet and mix well with a whisk (stir, but don't whip it, to avoid incorporating air). The batter doesn't need to be completely smooth.

  2. Set the batter aside while you heat the griddle and prepare the caramelized apples.

For the Caramelized Apples

  1. Sprinkle the sugar evenly in a small skillet (I used a non-stick one) and set it on medium high heat. While it goes to work and the sugar starts to melt, peel and core the apple and cut it into slices about 1/4-inch thick. When the sugar has melted and darkened and is starting to take on that burnt-sugar aroma, add the apples to the pan as evenly as you can. Once they've browned on the first side, turn them, add the pinch of salt and maple syrup, and continue to cook them until the syrup has cooked down. The apples will be caramelized and sticky, and fairly soft. Let them cool for a couple of minutes, then stir them into the batter.

Make the Pancakes

  1. Lightly oil the griddle, then use a large ice cream scoop or spoon to ladle on the batter. Make sure there are some pieces of apple in every scoop! When air bubbles have dimpled top of the pancakes more or less evenly, gingerly flip them over. Remove to a warm plate when cooked through. Remember, the first one is never the best, but it makes a fine cook's treat!