Apple-Sour Cream Pancakes

INGREDIENTS

• 1 can apple pie filling 21 oz

• 1 cup maple syrup

• 2 tsp apple cider vinegar

• 2 cups all-purpose baking and pancake mix

• 2 eggs large

• 3/4 cup whole milk

• 1/2 cup sour cream

• Butter or oil for griddle

INSTRUCTIONS

1. Place pie filling in a food processor and pulse 4 times, or until coarsely chopped. Measure out 1/2 cup apple pie filling and set aside.

2. In a small saucepan, stir together remaining apple pie filling, syrup, and vinegar. Cook over medium-low heat for 5 minutes, or until warm.

3. In a medium bowl, combine reserved 1/2 cup apple pie filling, baking mix, eggs, milk, and sour cream. Stir just until dry ingredients are moistened.

4. Lightly grease a griddle or non-stick skillet and heat over medium to medium-high heat. Spoon 1/4 cup pancake mixture onto griddle. Cook for 3 minutes, or until edges are dry and surface of pancake appears bubbly. Flip and cook for 1 minute, or until golden on second side. Serve topped with warm apple-syrup mixture.