It is a new year and time for a new Barefoot Bloggers recipe! The first recipe of January was chosen by Karen over at Something Sweet by Karen. Now, I am sure these pancakes as is are delicious….that is, if you like bananas. However, I loathe bananas. I wished I liked bananas, I mean they are such healthy and portable snack. I just don’t though. I don’t like anything about them, the flavor, the smell, the texture…. ick, ick, ick.
Now that you know way more than you wanted to about my extreme dislike of bananas, I will tell what I do like. I like apples! Apples and cinnamon, now that is a pancake! I took Ina’s basic recipe and subbed out finely chopped apples for the bananas, and mixed them into the batter with a teaspoon of cinnamon. I also increased the sugar just a bit since the apples were very tart. I served them with cinnamon maple syrup and toasted pecans. These pancakes made for a very delicious and filling breakfast.
Apple Sour Cream Pancakes
- 1 1/2 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- Unsalted butter
- 1 granny smith apple, finely chopped
- Pure maple syrup
- Pecans (optional)
Sift together the flour, sugar, baking powder, salt and cinnamon. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Fold in the apples.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with warm maple syrup and toasted pecans.
To toast the pecans: After the last pancake is cooked, wipe out the pan. Add the pecan and toast over medium heat for 2-3 minutes, stirring frequently. Remove from heat and serve with the pancakes and syrup.
Cinnamon Maple Syrup
- 1 cup pure maple syrup
- 1-2 cinnamon sticks
Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 45 minutes. Remove sticks and pour into a small pitcher.