The Cottage Pancakes

The Washington Post, October 3, 2007

• • Cuisine: American
• • Course: Breakfast
• • Features: Fast

Summary:

These pancakes are substantial without being heavy and have a slight crunch. They are a favorite among the Shelton family of the Rural Ridge Orchard in Albemarle County and would be a nice "bed and breakfast" touch for guests.

Serve with maple or fruit syrup, butter, sausage or bacon and fresh or curried fruit.

Makes ten to twelve 4-inch pancakes

Ingredients:

• • 1 cup flour
• • 1 tablespoon sugar
• • 1 tablespoon baking powder
• • 1/2 teaspoon salt
• • 1 large egg, slightly beaten
• • 1/4 cup low-fat sour cream (do not use nonfat)
• • 1 cup whole or low-fat milk
• • 2 tablespoons unsalted butter, melted
• • 1 large apple, peeled, cored and coarsely grated

Directions:

Warm plates in a 200-degree oven, if desired.

Sift together the flour, sugar, baking powder and salt. Set aside.

Whisk together the egg, sour cream and milk in a measuring cup in a bowl. Add the dry ingredients, stirring to combine, then add the melted butter. Gently fold in the grated apple.

Lightly grease a nonstick griddle or large skillet with nonstick cooking oil spray and heat over medium heat. Working in batches, drop 1/4 cup of the batter for each pancake and cook for about 3 minutes, until the pancakes start to brown on the bottom and bubble around the edges; then use a wide spatula to turn over them and cook for about 1 minute. Transfer to a warmed plate, if using, and serve immediately.

Recipe Source:

Adapted from the Vintage Virginia Apples Web site.

87 calories, 3g fat, 2g saturated fat, 25mg cholesterol, 214mg sodium, 12g carbohydrates, 1g dietary fiber, n/a sugar, 2g protein.