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Pancakes & Sautéed Apple Breakfast Recipe

by Catherine Pappas

Ingredients

Basic Pancake Recipe: 2 cups all-purpose flour – sifted 1 tablespoon sugar 4 teaspoons baking powder 2 eggs – gently beaten 1 tsp. vanilla 4 tablespoons butter – melted

Sautéed Apples: 2 large apples – peeled and sliced 1 tablespoon brown sugar Juice of ¼ lemon 2 tablespoons butter 1 tablespoon – sliced almonds Sour Cream

Directions

1. For the Apples:
2. In a medium bowl combine the apples with the brown sugar, lemon juice and sliced almonds. Heat a medium sized frying pan with the butter and add the apple mixture. Sauté the apples on low while baking the pancakes.
3. Pancakes:
4. Combine all of the dry ingredients for the pancake batter in a mixing bowl. In a separate smaller bowl combine the eggs, milk, vanilla and butter and stir into the dry ingredients. Stir until rather smooth.
5. Pour the batter on a hot, lightly buttered griddle. When bubbles form and break open, flip over.
6. Serve the pancakes with a spoonful of sour cream, topped with the sautéed apples and your favorite syrup.

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