APPLE PIE BUTTERMILK PANCAKES

These pancakes are ideal for Sunday breakfasts or special holidays, such as Christmas morning or New Year's Day. If you love apple pie, you will love these pancakes.

Lee's Kitchen Tips:
If you don't have buttermilk at home; pour one cup of milk into a glass measuring pitcher and add one tablespoon of lemon juice or white vinegar. Stir and set aside for 15 minutes.

2 cups buttermilk, room temperature

2 large eggs, room temperature

½ cup sour cream

3 T unsalted butter, melted

1 t pure vanilla extract

2 cups unbleached all-purpose flour

2 t baking powder

½ t salt

2 T granulated sugar

½ t baking soda

½ t salt

In a medium bowl, whisk together the buttermilk, eggs, and sour cream. 

Whisk in the melted butter and vanilla.

In a large bowl, whisk together dry ingredients.

Make a well in the flour mixture and pour in the milk mixture. Gently whisk together, being care not to over mix. Batter should be lumpy. Let batter stand for 15 minutes.

Heat griddle and brush or spray lightly with oil.  
Preheat oven to 225 degrees F.  
Using a ¼ cup measure, pour pancake batter in pools 2 inches away from each other. 
Cook until bubbles form on the top of the pancake. Flip them over and cook on the other side.

Apple Pie Maple Syrup
3 T unsalted butter

3 apples, peeled, cored, and chopped into small cubes

2 T brown sugar

½ t ground cinnamon

¼ t ground nutmeg

¼ t ground ginger

½ cup pure maple syrup

In a medium saucepan, add the butter, apples, sugar, cinnamon, nutmeg, and ginger.

Cook over medium-low heat for 3 to 5 minutes, or until apples are tender.

Stir in maple syrup and heat another minute.

Ladle over pancakes and serve immediately.

Serves 4