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- 2 ⅔ cups flour
- 6 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 6 Tablespoons unsalted butter, melted
- 3 eggs, lightly beaten
- 1 cup light sour cream
- 1 ½ cups MUSSELMAN’S® Apple Butter
- 1 ¾ cups low-fat milk
In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
In another bowl mix the butter, eggs, sour cream, apple butter and milk.
Combine the wet and dry ingredients and stir until combined.
Heat and butter a griddle. Then pour about 1/4 cup of batter for each hotcake. Allow the hotcakes to bubble and flip when golden, about 2 minutes on each side.
Serve with maple syrup, warm apple butter, or your favorite topping.