Apple Pancakes

Apple Pancakes

2 C. sifted all-purpose flour

1 1/2 t. baking powder

1 t. baking soda

1 t. ground cinnamon

1/4 C. sugar or honey

1/4 C. apple juice or cider

1/4 C. vegetable oil or unsalted butter, melted

2 C. sour cream or 1 1/2 C. plain yogurt

2 large eggs

2 medium apples (McIntosh, Golden Delicious, Empire)

Shortening for frying

In a large mixing bowl, blender, or food processor, combine flour, baking powder, baking soda, cinnamon, honey, apple juice, oil, sour cream, and eggs until smooth. Batter will be very thick. Allow batter to rest 30 to 60 minutes.

Core and grate apples. Stir into batter.

Heat a heavy skillet over medium-high heat and grease with 1 teaspoon shortening. Drop batter onto hot griddle a few tablespoons at a time (for large pancakes, measure out 1/4 cup batter per pancake).

When bubbles appear on top (after about 2 minutes), turn and brown other side. Serve with butter, lemon juice and sugar.

Makes 4 to 6 servings


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