Apple & Pear Sour Cream Pancakes 

Once in a while, a recipe will come along that will blow me away. I will make it every single day, sometimes, multiple times a day. This is one of those. I found it on the Food Network website as a recipe for blueberry pancakes, and added the fruit that I had on hand instead. I ate six pancakes in one sitting, which says a lot, considering these pancakes turn out to be massive and fluffy bits of heaven. I have absolute confidence that you, my fellow chef in training, will absolutely ADORE it too. Sour cream isn't just the Russian version of Frank's Red Hot for no reason; we put that sh*t on everything, because it turns food into gold.

                   Feeds 3                           

  • 1 3/4 C all purpose flour
  • 2 tbsp raw sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2 C milk (plus more, if needed)
  • 1 C sour cream
  • 1/4 C melted butter 
  • 1/2 tsp vanilla extract
  • 2 apples, peeled and shredded
  • 1 pear, peeled and shredded 

1. Sift and mix all dry ingredients in a large bowl.

2. In a separate large bowl, whisk the eggs. Add the milk, sour cream, butter and vanilla. Mix well.

3. Make a well in the bowl containing the dry ingredients. Pour in the wet ingredients and stir to mix until incorporated. Add the apples and pears and keep mixing until everything is spread out throughout. If the batter is too thick, it won't cook evenly. To fix this, add a bit of milk until the texture is thick, but slightly runny.

3. Scoop portions on your oiled and medium heat preheated skillet. I like to spread the batter out a little, so that the middle is not the thickest part of the pancake, as it takes the longest to cook and will rise anyway.

4. Flip each pancake after about 2-3 minutes, or until little air bubbles develop throughout and the edges look somewhat cooked. If you want to make sure the pancakes are done, poke a small hole with a fork or a knife. If no batter comes running out, they are cooked through.

5. Enjoy with syrup, caramelized apples or bananas!

 

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010