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