Sour Cream Pancakes with Apple Pie Topping

For the pancakes:
Turn oven onto warm setting (about 175°F.).
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg.

In a medium-sized bowl, whisk together sour cream, milk, melted butter, eggs, and vanilla. Add wet ingredients to the dry ingredients, whisking until just combined (batter will have small-medium size lumps). Set aside.

If you are using an electric griddle, set to medium heat. If you are using a stove top griddle or skillet, wait until apples are almost done cooking, then heat over medium heat.

For the topping:
In a medium/large bowl, toss apples with the lemon juice. In a small bowl, combine remaining topping ingredients. Spoon mixture over apples and toss gently to coat.

Place apple mixture in a large skillet over medium-high heat, covered, for about 8–10 minutes, stirring occasionally until juices are bubbling and apples are soft.

While apples are cooking, begin cooking pancakes. Working in batches, grease griddle (or a skillet) with butter and pour ⅓ cup batter (per pancake) onto griddle/skillet, spacing each about 2 inches apart. When bubbles appear around edges and the bottoms are golden brown, flip and cook until other sides are golden brown, about 4 minutes total.

When apples are done cooking, remove lid and place skillet with topping onto a warming burner or keep on very low heat until ready to serve.

Transfer cooked pancakes onto a baking sheet, covering loosely with foil and place in warm oven until ready to serve.

To serve, transfer apple topping to a heatproof bowl and serve alongside pancakes. Serve with syrup (maple’s the best!), butter, or whipped cream, if desired.