Apple Pancakes

The more recipes I search, the more I am realizing how common sour cream is in cookies, cakes and breads. I cannot believe I've baked without it for so long - everything turns out so much more moist with some sour cream mixed into the batter. Here's a recipe from the Barefoot Contessa that I have altered just slightly by adding some additional spices. The original recipe is for Banana-Sour Cream Pancakes, and they are delicious. One morning, I didn't have any bananas, so I used apples instead.


Directions
1 1/2 cups all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1/2 cup sour cream
3/4 cup + 1 tbsp. milk
2 eggs
1 tsp. vanilla
1 tsp. grated lemon zest
2 apples, peeled, cored and very thinly diced
1 tbsp. cinnamon
1/2 tsp. nutmeg


Ingredients
1. Prepare the apples by peeling, coring and slicing them very thinly.

2. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.

3. In a small bowl, whisk together sour cream, milk, eggs, vanilla and lemon zest until well-combined.

4. Add the wet ingredients to the dry and mixing only until combined. Fold in the apple slices.
5. Lightly grease a grill pan or skillet with olive oil or butter. Heat over medium-low heat and scoop even-sized dollops of the batter onto the heated surface.

6. Flip once you see bubbles forming on the top of the pancake.

7. Cook until just heated through to maintain the moist texture.
8. Serve with butter and syrup, if desired.


*Note: for banana pancakes, use two ripe bananas in place of the apples. Also, use 2 tsp. of nutmeg instead of the cinnamon/nutmeg measurements provided above.