Description
Delicious pancakes with apple pie filling topped with whipped cream.
Ingredients
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Cinnamon (plus More For Garnish)
- 3 Tablespoons Sugar
- ½ teaspoons Salt
- 2 Large Eggs, Lightly Beaten
- 1 can (21 Oz. Can) Apple Pie Filling
- 2 cups Buttermilk
- Butter For Griddle
- 1 container (8 Oz. Tub) Cool Whip
Preparation
Heat oven to 175 F.
Whisk together dry ingredients (flour through salt) in a large bowl. Add eggs, 1 cup of the pie filling and buttermilk. Mix to combine. Batter will be lumpy.
Warm a griddle over medium heat. Test to see if it’s ready by putting a few drops of water on griddle. If water bounces or spatters on griddle, it is ready.
Add 1 teaspoon butter onto the griddle, then pour 1/2 cup-sized scoops of batter onto the griddle. Don’t crowd the pan but you should be able to fit multiples on at one time. When pancake starts to form bubbles on top, turn it over and cook until browned to your liking. Remove cooked pancakes to a baking tray. Keep pancakes warm in oven until they are all ready to serve. Repeat cooking the rest of the batter.
When ready to serve, top each pancake with apple pie filling, a dash of cinnamon and Cool Whip.
