A Year-Round Guide to Franklin and Nantahala

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

Rosemary and Goat Cheese Strata

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

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.

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This story was published on Sep 13, 2022

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.