Always check the labels of the products you use.
Method
- 1
Chill. Prepare the Pancakes: in a mid-sized bowl, beat flour, baking powder, cinnamon, salt, bicarbonate of soda, and pumpkin pie spice to mix. Toss apples with brown sugar to uniformly coat; leave to stand, mixing now and then, till apples have released some liquid and broken down a little, 20 to 30 minutes in a separate mid-sized bowl. For this Apple Topping: While this apples macerate, melt butter in a mid-sized saucepan over a mid-sized flame. Tip in apples, brown sugar, cinnamon, plus pumpkin pie spice plus heat, mixing often, till apples are tender plus can be pierced easily using a knife, 10 to 15 minutes. Take out from heat and mix in maple syrup; keep to one side, covered, in a warm put. For the Maple Whipped Cream: In a big bowl, mix heavy cream and maple syrup. Whip on mid-sized speed till mid-sized peaks form, around 2 minutes using an electric hand mixer. Put a lid on and chill till ready in order to use. (Whipped cream can also be ready in the bowl of a stand mixer fitted using a beat attachment.) Beat egg, milk, sour cream, melted butter, plus vanilla in macerated apple mixture till everything is uniformly mixed. Add apple mixture to flour mixture; using a beat or flexible spatula, mix just till everything is uniformly mixed. Set a rack inside a rimmed baking tray; keep to one side. Heat a big nonstick griddle to mid-sized heat (175°C/175ºC) or big nonstick skillet over mid-sized. Scoop batter onto griddle or skillet in order to form pancakes using a 1/3 cup scoop. Spread into 10 cm discs spaced 1/2- to 2.5 cm apart. Cook till bubbles start in order to appear on top of batter plus bottoms are amber brown, 2 to 4 minutes, adjusting heat if you need to to prevent overbrowning. Carefully flip pancakes and cook till bottoms are gently amber plus pancakes are cooked through, 2 to 4 minutes. Move to ready rack. Repeat with leftover batter. Serve pancakes promptly; garnish using apple topping, chopped toasted pecans, maple syrup, plus maple whipped cream.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
40.7 g per serving
81.4 % of the 50 g daily maximum · 162.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 784 kcal |
| Protein | 9.6 g |
| Carbohydrate | 95.6 g |
| of which sugars | 56.5 g |
| of which free sugars | 40.7 g |
| Fat | 42.1 g |
| of which saturates | 25.5 g |
| Fibre | 4.4 g |
| Salt | 0.99 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
