| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 2 | Servings | |
INGREDIENTS
| Maple-apple syrup (see recipe) | ||
| 1 | Egg | |
| 1/2 | c | Sour cream; sour half and half or nonfat sour cream |
| 3/4 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1/4 | ts | Ground cinnamon |
| 1 | tb | Sugar |
| 1 | md | Tart apple; peeled and grated (up to) |
| 3 | tb | Apple juice |
| 2 | tb | Oil |
| Applesauce or sour cream; optional |
INSTRUCTIONS
Prepare maple-apple syrup (see recipe). While it simmers, prepare pancakes. Beat together egg and sour cream in medium bowl. Set aside. Stir together flour, baking powder, baking soda, salt, cinnamon and sugar in separate medium bowl. Add to sour cream mixture. Add grated apple and stir to blend. Add apple juice, a tablespoon at a time, to achieve pancake batter consistency. Heat 1 tablespoon oil in large skillet. Drop in half the batter by 1/4-cup measure. Cook pancakes over medium-high heat until medium brown on underside. Flip over and cook second side, 3 to 4 minutes per side. Repeat with remaining oil and batter. Serve with Maple-Apple Syrup and applesauce. Makes 6 to 8 pancakes or 2 generous servings. WASHINGTON TIMES FOOD SECTION JANUARY 17, 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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