Ingredients
Units
Scale
For Pancakes2 cups self-rising flour
- 2 eggs - beaten
- 3 tablespoons butter - melted
- 2 cups milk
- 3 tablespoons sugar
- 1 tablespoon vanilla
- Sour cream
For Apples2 large apples – peeled and sliced
- 3 tablespoons sugar
- 1 tablespoon vanilla
- Zest of one lemon
- Juice of half (large) lemon
- 2 tablespoons butter
Instructions
For PancakesPlace the flour and sugar in a large bowl. Combine the beaten eggs with the milk and vanilla; add the cooled butter to the milk and stir.
- Make a well in the center of the flour and add the milk combination. The batter will be lumpy. If the batter is too thick add a little milk at a time to get a thinner consistency.
- Let the batter rest for a minute or two while heating the griddle. Place a pat of butter on a heated cast iron pan or griddle. Do not let the pan get too hot or the butter will burn! Flip the pancakes when little holes start to form.
For ApplesIn a small bowl zest and juice the lemon and add the sugar and apples and toss. Heat a small pan and add the butter. Add the apple mixture and heat. Briskly stir the sour cream.
- Top the pancakes with the sour cream, apples and syrup.
Nutrition
- Serving Size: 4
