Sour Cream Pancakes with Caramelized Apple Compote

March 1st, 2015

Sour cream pancakes with caramelized apple compote

I am always looking for new, easy recipes to make with the kids I teach in cooking class. I like to use a secret (healthy) ingredient even when making sweets. Think carrot cake, zucchini muffins, or sweet potato pancakes. So when I found a great Apple Custard Cake from Dorie Greenspan, I hoped I could convert it into mini muffins (we have only 1 hour to prepare, bake and eat our creations). No matter how I tried I couldn’t quite get it to taste or cook the same as Dorie’s fabulous recipe. Sometimes perfection is not to be messed with. Here is a link to Dorie Greenspan’s Apple Custard Cake Squares:

I’m back to the drawing board. Should I try a more traditional apple muffin? Or pancakes filled with shredded apples? I started surfing some of my favorite cooking sites (hello Smitten Kitchen) and found Deb Perelman’s Lemon Ricotta pancakes with sautéed apples I also found a recipe on Ree Drummond’s (The Pioneer Woman) food website for Edna Mae’s famous Sour Cream Pancakes Magic presto I turned 2 recipes into one (with a few changes here and there)!

The sour cream pancakes and caramelized apples are a delicious combination. As I write this I have made them with one class already. They were gone before they even hit the plate! Here’s my favorite quote “ I wish pancakes and apples would fall out of the sky so I could eat them all day long”! I am rushing to get this post up as I promised one of my friends he would be able to make these for Sunday brunch!


¾ cup flour
4 tablespoons sugar
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
1-cup sour cream
2 eggs
1-teaspoon vanilla
Canola oil or butter for frying

3 apples (I use whatever I have in the refrigerator), peeled and diced
4 tablespoons butter
4 tablespoons sugar
1-teaspoon cinnamon


In a medium sized bowl mix all the dry ingredients. In a second bowl, mix together all the wet ingredients. Add the dry ingredients to the wet and mix until combined. There will be lumps in the batter . . . perfect!

Heat a large non-stick skillet over medium heat. Pour 1-2 teaspoons on canola oil into the pan. Using a paper towel rub the oil over the bottom of the pan to coat entirely.

Using a ¼ measuring cup to scoop the batter, drop it into the pan. When you see a few bubbles forming on the top of the pancakes, its time to flip them. Cook for 30 seconds to 1 minute on the second side. Serve warm.


Heat a medium sized skillet over medium heat. Add the butter. When melted add the apples. Mix to coat with butter. Sprinkle the sugar and cinnamon on top and mix again. Allow it to simmer for about 10 minutes. The sauce will thicken a bit as the water from the apples cooks out. Serve over the pancakes.


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