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Ingredients
- Pancakes:
- 2 cups self-rising flour
- 2 eggs - beaten
- 3 tablespoons butter – melted
- 2 cups milk
- 3 tablespoons sugar
- 1 tablespoon vanilla
- Sour cream
- For the Lemon-Vanilla Apples:
- 2 large apples – peeled and sliced
- 3 tablespoons sugar
- 1 tablespoon vanilla
- Zest of one lemon
- Juice of half (large) lemon
- 2 tablespoons butter
Directions
- Pancakes:
- Place the flour and sugar in a large bowl. Combine the beaten eggs with the milk and vanilla; add the cooled butter to the milk and stir.
- Make a well in the center of the flour and add the milk combination. The batter will be lumpy. If the batter is too thick add a little milk at a time to get a thinner consistency.
- Let the batter rest for a minute or two while heating the griddle. Place a pat of butter on a heated cast iron pan or griddle. Do not let the pan get too hot or the butter will burn! Flip the pancakes when little holes start to form.
- For the Lemon-Vanilla Apples:
- In a small bowl zest and juice the lemon and add the sugar and apples and toss. Heat a small pan and add the butter. Add the apple mixture and heat. Briskly stir the sour cream.
- Top the pancakes with the sour cream, lemon- vanilla apples and syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 5 servings | |
| Calories 478 | |
| Calories from Fat 151 | 32% |
| Total Fat 17.06g | 21% |
| Saturated Fat 9.77g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 782mg | 33% |
| Potassium 322mg | 9% |
| Total Carbs 68.53g | 18% |
| Dietary Fiber 3.3g | 11% |
| Sugars 29.49g | 20% |
| Protein 10.63g | 17% |
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