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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