Apple Pancakes A Delicious Way To Start The Day

With the winter dearth of fresh fruit, apples are plentiful by comparison. Often stores are selling fall apples, such as Jonathans, McIntosh and Delicious, that have been kept in cold storage.

Unfortunately, they sometimes lack the crisp bite and tart-sweet taste one expects in a newly picked apple. Still, when an apple is one of only four or five fruits available, it is very welcome.

Apples you buy now should be handled differently from the fall fruit. Refrigerate them or eat them within a few days of purchase. When an apple is past its prime, which happens quickly, use it in a cooked dish.

You might not think of making baked apples, apple muffins, applesauce or pancakes when apples first appear. During January, it’s not only practical, but very appealing.

When a hearty breakfast is the only reason to get out of bed, Apple Pancakes provide the perfect incentive.

This recipe uses sour cream and cinnamon with tart apples. The result is light, tender pancakes that are reminiscent of an apple coffee cake. Serve the pancakes with Maple-Apple Syrup, applesauce or sour cream.

Apple Pancakes

Maple-Apple Syrup (recipe follows)

1 egg

1/2 cup sour cream (low- or nonfat if you prefer)

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/4 teaspoon ground cinnamon

1 tablespoon sugar

1 medium tart apple, peeled and grated

2 to 3 tablespoons apple juice

2 tablespoons oil

Applesauce or sour cream, optional

Prepare Maple-Apple Syrup. While it simmers, prepare pancakes.

Beat together egg and sour cream in a medium bowl. Set aside.

Stir together flour, baking powder, baking soda, salt, cinnamon and sugar in a 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, 1/4 cup at a time. 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.

Yield: 6 to 8 pancakes (2 generous servings).

Maple-Apple Syrup

1/2 cup maple syrup

2 tablespoons apple cider

3 (1/8-inch-thick) slices fresh ginger root

Combine syrup, cider and ginger root in small heavy-bottomed pan. Simmer 10 minutes. Strain out ginger slices. Serve hot.

Yield: About cup.