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Nutrition Facts
Serving Size 170 g
(Approx. 12 Servings)
Amount Per Serving
Calories 340 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 670 mg 28%
Total Carbohydrate 41 g 14%
Dietary Fiber 2 g 8%
Sugars 13 g
Protein 7 g
Vitamin A 10% Iron 10%
Vitamin C 4% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sour Apple Pancakes with Pumpkin Spiced Syrup

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
12  People


Recipe makes 12 Servings

6 Oz unsalted butter, divided use, 2 oz. for cooking apples and 4 oz. for pancake batter
1/4 cup(s) brown sugar
1 Tbsp lemon zest
2 large smitten apples, peeled, cored and diced small
3 cup(s) H-E-B Organics Cake Flour
4 Tsp baking powder
1 Tsp baking soda
2 Tsp kosher or sea salt
2 2/3 cup(s) buttermilk
2 large eggs
1 cup(s) sour cream
3 Tsp vanilla extract
2 Tbsp maple syrup
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Place a small non-stick pan over medium-heat. Add butter (2 oz.) and allow to bubble before adding sugar, lemon zest and apples.
Cook for 15 to 20 minutes until apples are soft and butter sauce has thickened. Remove from heat and allow to cool.
In a bowl, combine cake flour, baking powder, baking soda and kosher salt together, then whisk.
In a separate bowl combine buttermilk, eggs, sour cream, vanilla extract, 4 oz. butter (melted) and maple syrup.
Whisk wet ingredients to combine, then add to dry ingredients and whisk everything until very well combined.
Add cooled apple mixture to pancake batter and genlty fold everything to incorporate.
Preheat a large non-stick pan or griddle to medium-high heat.
Using a 1/3 cup measuring scoop, scoop out batter onto griddle cook until nicely browned on each side. Repeat as necessary with each additional.
For syrup, follow recipe for Pumpkin Spiced Syrup on and drizzle over pancakes.


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