Apple & Sour Cream Pancakes
An Original Recipe by Lorraine Elliott
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1 cup/250ml/8.8flozs milk
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1/2 cup/125ml/4flozs light sour cream
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1.5 cups/225g/8ozs self raising flour
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1 egg
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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butter and oil for frying
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2 smallish apples, peeled and cored and sliced thinly (about 1/2 cm thin)
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Maple syrup to serve
Step 1 - In a jug mix milk and eggs until combined. Then add sour cream but do not stir too much keeping the sour cream lumps. In medium bowl add flour, salt and cinnamon and mix well . Pour the milk, egg and sour cream mixture into the flour in 2 or 3 batches until combined and mix with a fork. Pour back into the jug for easy pouring.
Step 2 - Preheat a frypan on medium low-heat and melt equal parts of butter and oil. The butter is for the flavour, the oil is so the butter doesn't burn but if you keep it at a low medium heat using just butter should be fine. Place a ring of apple on the pan and then pour a circle of batter around it. Somehow, it always becomes a rough circle shape. When bubbles appear on the surface carefully flip them over and serve drizzled with maple syrup.