Name: Apple Pancakes #1
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

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.

Randy Smith

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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