Vanilla Pancakes with Lemon-Vanilla Apples

Catherine Cappiello Pappas


This is a delicious way to start the weekend.

★★★★★ 1 vote
5 Min
5 Min


2 cups self-rising flour
2 eggs - beaten
3 tablespoons butter – melted
2 cups milk
3 tablespoons sugar
1 tablespoon vanilla
sour cream
for the lemon-vanilla apples:
2 large apples – peeled and sliced
3 tablespoons sugar
1 tablespoon vanilla
zest of one lemon
juice of half (large) lemon
2 tablespoons butter


1Pancakes: Place the flour and sugar in a large bowl. Combine the beaten eggs with the milk and vanilla; add the cooled butter to the milk and stir. Make a well in the center of the flour and add the milk combination. The batter will be lumpy. If the batter is too thick add a little milk at a time to get a thinner consistency. Let the batter rest for a minute or two while heating the griddle. Place a pat of butter on a heated cast iron pan or griddle. Do not let the pan get too hot or the butter will burn! Flip the pancakes when little holes start to form. For the Lemon-Vanilla Apples: In a small bowl zest and juice the lemon and add the sugar and apples and toss. Heat a small pan and add the butter. Add the apple mixture and heat. Briskly stir the sour cream. Top the pancakes with the sour cream, lemon- vanilla apples and syrup.

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