Apple Pancakes with Berry Syrup
Pancakes filled with shredded apples and topped with berry syrup and whipped cream.
Ingredients
For the Whipped Cream:
- 1 cup heavy cream
- 2 tsp. granulated sugar
- 1 tsp. vanilla extract
For the Berry Syrup:
- 1½ cup mixed berries, fresh or frozen
- ¼ cup sugar
- ¼ cup water
- 1 tsp. cornstarch
For the Apple Pancakes:
- 1 cup all-purpose flour (120g)
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 tbsp. sugar
- 1 egg
- 1 cup milk
- ¼ cup sour cream
- 2 tbsp. melted butter
- 1 cup peeled and grated apples
- 2 tbsp. butter, for greasing the pan
Instructions
For the Whipped Cream:
- In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the vanilla and sugar. Beat until the cream is fluffy.
For the Berry Syrup:
- Put all the ingredients in a 3 quart saucepan, and simmer for 12 minutes or until thick and syrupy.
For the Apple Pancakes:
- Sift together the flour, baking powder, salt, and sugar into a large mixing bowl.
- In a second bowl, beat together the egg, milk, and sour cream. Then stir this mixture into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter, and then the apples.
- Heat a nonstick skillet or griddle, and melt a teaspoon of butter. Depending on what size you want your pancakes, ladle the correct amount of batter onto the skillet. When bubbles appear, flip your pancakes. Add more butter, as necessary.
- Top pancakes with syrup and whipped cream.
Nutrition
Calories: 300kcal
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