Tuesday, April 19, 2016

Tina Cole's Pancakes

Tina Cole's Pancakes

1 cup packaged pancake mix
3/4 cup buttermilk (or sour milk)
1/2 cup dairy sour cream
2 eggs
1 tbsp. vegetable oil
1 tbsp. butter (or margarine)
2 cups thinly sliced raw apple
2 tsps. lemon juice
2 tbsps. brown sugar
1 tsp. sweet sherry
1/2 tsp. grated lemon rind
1/8 tsp. ground nutmeg
1 tsp. ground cinnamon
Powdered sugar

In blender jar combine pancake mix with buttermilk (or sour milk) and vegetable oil; blend until smooth. Set aside. In a medium-sized skillet, melt butter (or margarine), add apples sprinkled with lemon juice. Saute apples 5 minutes, remove from heat. Add remaining ingredients, mix well, set aside. Pour about 1/4 cup batter into hot, lightly greased griddle. Cook and turn when top is covered with bubbles and edges look cooked. Brown on other side. Repeat, using remaining batter. Place about 2 tbsps. apple filling in center of each pancake. Roll up. Sprinkle with powdered sugar. Serve as breakfast or dessert offering. Makes 8 pancakes.

Thoughts: For special dessert, flambe pancake with Calvados or Grand Marnier.

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