Sour Cream Pancakes With Cardamom Apples

Preparation

1. Step 1

   In a large bowl, whisk together flour, baking powder, baking soda and sea salt. Next, mix in the sour cream. In a medium bowl, whisk together the eggs and vanilla. Gently fold the eggs into the flour and sour cream mixture just until fully incorporated. Set the pancake batter aside.

2. Step 2

   Prepare the apples: In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add the brown sugar and stir until dissolved. Next, mix in your apples and cardamom and cook, stirring occasionally, until soft, 15 to 25 minutes, depending on how crisp-tender you’d like them to be. When the apples are soft, take the skillet off the heat and stir in the remaining 2 tablespoons of butter.

3. Step 3

   While the apples cook, make your pancakes: In a large nonstick skillet over medium-high heat, melt 1 tablespoon butter. When the butter has melted, cook your pancakes, adding a scant ½ cup pancake batter for each (you should be able to fit 3 pancakes at a time in a large skillet). Let the batter cook, unbothered, until the bottom is crisp and brown, and bubbles appear, about 2 minutes. Flip the pancakes and cook until browned underneath, about 1 minute. Repeat with the rest of the batter, melting additional butter in the pan as needed.

4. Step 4

   In a small bowl, mix together sour cream and maple syrup. When the other two dishes finish cooking, plate the pancakes and top with a generous helping of caramelized cardamom apples and a spoonful of maple sour cream.