Working in Napa definitely has its perks, fall is in swing and the vines are turning beautiful shades of red. All the late season summer fruits and veggies are still hanging on. And while it may be the end of summer in Napa, it is definitely Fall in San Francisco (yes I know there are the naysayers who say we don't have seasons, some days I am among them, but you can feel the shift).
The air is crisp and all of a sudden I am in the mood for cozy food, not to mention the fact that working away on Saturdays makes me very very happy for lazy Sundays. So, this last Sunday, lazing around in my pjs, I set to work making sour cream pancakes with caramelized apples.
To make: Combine 1 cup flour, 1 tablespoon brown sugar, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. In a separate bowl combine the wet ingredients - 1/4 cup cream, 1/4 cup low fat milk (I know doesn't make sense but it was the combo that I had and it worked beautifully), 1/2 cup sour cream, 1 egg and a splash of vanilla extract. Whisk the wet ingredients into the dry.
In the meantime (or before), cube two apples - I like granny smiths, but used fuji this particular morning. Heat a generous pat of butter in the pan, toss the apples in, and sprinkle with a few tablespoons of granulated sugar. While the apples are sautéing, sprinkle them with some cinnamon. Don't move the apples too much, that way they get nice and caramelize-y.
Cook the pancakes with a good amount of butter on a hot griddle.
As my mom taught me, the last one you make will inevitably be the best.
No comments:
Post a Comment