Apple pancakes #1

Yield: 2 Servings

Measure Ingredient
Maple-apple syrup (see recipe)
1 Egg
½ cup Sour cream; sour half and half or nonfat sour cream
¾ cup Flour
½ teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Salt
¼ teaspoon Ground cinnamon
1 tablespoon Sugar
1 medium Tart apple; peeled and grated (up to)
3 tablespoons Apple juice
2 tablespoons Oil
Applesauce or sour cream; optional

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 ¼-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, .

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