Yield: 4 servings.
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1½ cups buttermilk
½ cup sour cream
¼ cup unsalted butter, melted
1 large Honeycrisp or Pink Lady apple, peeled, cored, and grated (about 2 cups)
Apple topping:
1 large Honeycrisp or Pink Lady apple, peeled, cored, and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter
Whipped topping (for garnish)
Cinnamon (for dusting)
For the pancakes: In a large bowl, mix together flour, baking soda, baking powder, brown sugar, salt, and cinnamon.
In another bowl, whisk together eggs, buttermilk, sour cream, and melted butter; add to flour mixture and stir until flour is just moistened. Stir in grated apple.
Drop ¼ cup of batter at a time onto a hot, lightly greased griddle. When bubbles start to appear in the batter, flip the pancake and cook for 1 minute. Repeat with remaining batter.
For the topping: Mix together apple slices and lemon juice.
In a skillet, melt butter, add the apple slices, and cook on medium heat until apples are just tender, about 2 to 3 minutes. Top pancakes with cooked apples, and finish with whipped topping and a sprinkle of cinnamon.
print it