Ingredients

• 1 cup Sour Cream
• ¾ tsp Sugar
• ¼ tsp Vanilla Extract

• 1 ½ cups Organic Unbleached White All-Purpose Flour
• ¾ cup Old Fashioned Rolled Oats
• 2 tsp Baking Powder
• 1 tsp Sugar
• ½ tsp Kosher Salt
• ¼ tsp Ground Cinnamon
• 1 ½ cups Whole Milk
• 2 Eggs, lightly beaten
• 2 Tbsp Vegetable Oil, plus more for cooking
• 1 ½ tsp Vanilla Extract
• 12 oz Bacon, preferably thick-cut

• 1 ½ Tbsp Unsalted Butter
• 2 Fuji or other crisp, juicy apples, halved, cored and thinly sliced
• ½ tsp coarsely chopped fresh Rosemary or ¼ teaspoon dried
• ⅛ tsp Kosher Salt
• Maple Syrup, for serving

Instructions

1. Stir together all of the ingredients in a bowl. Refrigerate until ready to serve.

1. Heat oven to 200°F, with a baking sheet on the middle rack.

2. Whisk together flour, oats, baking powder, sugar, salt and cinnamon in a large bowl. Whisk together the milk, eggs, oil and vanilla in a second bowl. Add wet ingredients and stir together to form a loose batter.

3. Heat a lightly greased large cast-iron or nonstick skillet or griddle over medium heat until hot. Scoop batter by ¼-cupfuls onto the griddle, without crowding. Cook pancakes until bubbles form on top and the bottoms are golden, 3–4 minutes, then flip and cook until the second side is golden, 1–2 minutes more. 

4. Transfer pancakes to the baking sheet in the oven and loosely cover with foil to keep them warm while you cook the remaining batter.

5. Wipe out the pan and cook the bacon over medium heat until golden and crispy, about 5 minutes for thick-cut bacon.

1. Melt the butter in a large skillet over medium-high heat. Add the apples, rosemary and salt and cook, stirring occasionally, until the apples are crisp-tender, 3–5 minutes. Remove from the heat.

2. Serve the pancakes and bacon warm, topped with the apples and sour cream. Pass maple syrup at the table.