There are some weird people out there that do not like breakfast for dinner.
What could be better than pancakes and bacon and orange juice (or a mimosa!) at 6:00 p.m.?
We had this the other night. I got the idea from the Lund's and Byerly's "Read Food" magazine. They are a local grocery store chain and the magazine comes out quarterly, free for the taking. Always great recipes!
I changed things up a bit, but stuck to the general idea of the tart and fresh taste of lemon and the creamy goodness of the sour cream. The caramelized apples were very easy to make, and I cooked the bacon and sausage in the oven. Everything can be made ready ahead of time and kept in a warm oven until serving.
My gang gobbled them up. There were 3 pancakes, one sausage, and a few apples left for Eric's lunch the next day.
Lemony Sour Cream Pancakes
2 cups full-fat sour cream
4 extra large eggs (I used 5 large)
1/2 cup milk
zest from one lemon
a few drops of lemon essential oil (optional)
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons sugar
1 cup unbleached flour
1 cup whole wheat flour (or use all white)
butter for frying
maple syrup for serving
Put all ingredients in a large, deep bowl. Using a wire whisk, stir and whip quickly, but a few lumps are ok. You can refrigerate the batter for a few hours or overnight if necessary.
Heat a griddle and grease with the butter. Pour 1/4 cup amounts of batter and fry until golden. Serve with the apples and maple syrup.
4-5 large apples (gala, granny smith, honeycrisp, whatever you like), room temperature
4 tablespoons butter
pinch of salt
1 tablespoon sugar
Heat a large cast iron skillet over medium-high heat, add the butter. Wash and cut the apple into 8 wedges, leaving the peel on. Arrange wedges in the skillet so they are crammed in, but not on top of each other. Sprinkle with the salt and sugar. Stir from time to time until they are browned and syrupy, but still intact. It should take about 7-8 minutes.
If there are any apples leftover, they are great in oatmeal or crepes!