Sour Cream Pancakes With Apple Pie Topping

• FOR THE PANCAKES:
• 3 cups All-purpose Flour
• 6 Tablespoons Granulated Sugar
• 1 Tablespoon Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Nutmeg
• 3 cups Sour Cream
• 1-3/4 cup Milk
• 6 Tablespoons Unsalted Butter, melted
• 3 Large Eggs
• 2 teaspoons Vanilla Extract
• FOR THE TOPPING:
• 4 cups Apples Cut Into Small Cubes
• 2 teaspoons Lemon Juice
• 1/4 cups Granulated Sugar
• 1/4 cups Brown Sugar, Firmly Packed
• 1/4 teaspoons Cinnamon
• 1/8 teaspoons Ground Nutmeg

1. For the pancakes:
2. Turn oven onto warm setting (about 175u0b0F.).
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg.
4. In a medium-sized bowl, whisk together sour cream, milk, melted butter, eggs, and vanilla. Add wet ingredients to the dry ingredients, whisking until just combined (batter will have small-medium size lumps). Set aside.
5. If you are using an electric griddle, set to medium heat. If you are using a stove top griddle or skillet, wait until apples are almost done cooking, then heat over medium heat.
6. For the topping:
7. In a medium/large bowl, toss apples with the lemon juice. In a small bowl, combine remaining topping ingredients. Spoon mixture over apples and toss gently to coat.
8. Place apple mixture in a large skillet over medium-high heat, covered, for about 8-10 minutes, stirring occasionally until juices are bubbling and apples are soft.
9. While apples are cooking, begin cooking pancakes. Working in batches, grease griddle (or a skillet) with butter and pour 1/3 cup batter (per pancake) onto griddle/skillet, spacing each about 2 inches apart. When bubbles appear around edges and the bottoms are golden brown, flip and cook until other sides are golden brown, about 4 minutes total.
10. When apples are done cooking, remove lid and place skillet with topping onto a warming burner or keep on very low heat until ready to serve.
11. Transfer cooked pancakes onto a baking sheet, covering loosely with foil and place in warm oven until ready to serve.
12. To serve, transfer apple topping to a heatproof bowl and serve alongside pancakes. Serve with syrup (maple's the best!), butter, or whipped cream, if desired.

allpurpose, sugar, baking powder, baking soda, ubc, ubc, sour cream, milk, unsalted butter, eggs, vanilla, apples, lemon juice, ubc, ubc, ubc, ground nutmeg

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/sour-cream-pancakes-with-apple-pie-topping/ (may not work)