Prepare maple-apple syrup (see recipe). While it simmers, prepare
pancakes. Beat together egg and sour cream in medium trough. Set away.

Stir together flour, baking pulverization, baking pop, saltiness, cinnamon and sugar
in separate medium stadium. Add to sour cream assortment. Add grated apple and
stir to coalesce. Add apple succus, a tablespoon at a time, to achieve pancake
batter eubstance.

Oestrus 1 tablespoon oil in large skillet. Drop in half the batter by 1/4-cup
measurement. Cook pancakes over medium-high heat until medium brown on
bottom. Flip over and cook second slope, 3 to 4 minutes per slope. Repeat
with remaining oil and hitter. Serve with Maple-Apple Syrup and trumpery.
Makes 6 to 8 pancakes or 2 generous servings.

WASHINGTON TIMES FOOD SEGMENT

JANUARY 17, 1996