These pancakes are substantial without being heavy and have a slight crunch. They are a favorite among the Shelton family of the Rural Ridge Orchard in Albemarle County and would be a nice "bed and breakfast" touch for guests.
Serve with maple or fruit syrup, butter, sausage or bacon and fresh or curried fruit.
Servings: 10 - 12
Yield: Makes 4-inch pancakes
- 1 cup flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg, slightly beaten
- 1/4 cup low-fat sour cream (do not use nonfat)
- 1 cup whole or low-fat milk
- 2 tablespoons unsalted butter, melted
- 1 large apple, peeled, cored and coarsely grated
Warm plates in a 200-degree oven, if desired.
Sift together the flour, sugar, baking powder and salt. Set aside.
Whisk together the egg, sour cream and milk in a measuring cup in a bowl. Add the dry ingredients, stirring to combine, then add the melted butter. Gently fold in the grated apple.
Lightly grease a nonstick griddle or large skillet with nonstick cooking oil spray and heat over medium heat. Working in batches, drop 1/4 cup of the batter for each pancake and cook for about 3 minutes, until the pancakes start to brown on the bottom and bubble around the edges; then use a wide spatula to turn over them and cook for about 1 minute. Transfer to a warmed plate, if using, and serve immediately.
Adapted from the Vintage Virginia Apples Web site.
Tested by Stephanie Witt Sedgwick.
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