Clean recipe · cooking.nytimes.com
Sour Cream Pancakes With Cardamom Apples
Sweetened and sauced by buttery, sautéed cardamom apples and a two-ingredient maple-sour cream blend, these pancakes are a delicious way to ring in autumn. The pancakes are even special on their own, moist and light thanks to the addition of sour cream. Mixing the flour and the sour cream together before gently folding in the eggs makes for a fluffier pancake. The floral sweetness of the caramelized cardamom apples is a perfect contrast to the tang of the maple sour cream. This recipe can be easily doubled to feed a crowd or scaled down to feed just two.
Original recipe: cooking.nytimes.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 30 min
- Total:
- 45 min
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Ingredients
- 1 cup/128 grams all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 cups/454 grams sour cream
- 4 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons salted butter
- 6 tablespoons salted butter
- ¼ cup/50 grams brown sugar
- 2 pounds Gala (or other) apples, peeled, cored and sliced ¼-inch thick (3 to 4 medium apples)
- 1 teaspoon ground cardamom
- 4 tablespoons sour cream
- 1 tablespoon maple syrup
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda and sea salt. Next, mix in the sour cream. In a medium bowl, whisk together the eggs and vanilla. Gently fold the eggs into the flour and sour cream mixture just until fully incorporated. Set the pancake batter aside.
- Prepare the apples: In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add the brown sugar and stir until dissolved. Next, mix in your apples and cardamom and cook, stirring occasionally, until soft, 15 to 25 minutes, depending on how crisp-tender you’d like them to be. When the apples are soft, take the skillet off the heat and stir in the remaining 2 tablespoons of butter.
- While the apples cook, make your pancakes: In a large nonstick skillet over medium-high heat, melt 1 tablespoon butter. When the butter has melted, cook your pancakes, adding a scant ½ cup pancake batter for each (you should be able to fit 3 pancakes at a time in a large skillet). Let the batter cook, unbothered, until the bottom is crisp and brown, and bubbles appear, about 2 minutes. Flip the pancakes and cook until browned underneath, about 1 minute. Repeat with the rest of the batter, melting additional butter in the pan as needed.
- In a small bowl, mix together sour cream and maple syrup. When the other two dishes finish cooking, plate the pancakes and top with a generous helping of caramelized cardamom apples and a spoonful of maple sour cream.