2 T. cornstarch
1/2 C. sugar
1/2 C. water
2 C. coarsely chopped fruit (see note)
In a medium saucepan, bring cornstarch, sugar and water to a boil over
medium-high heat. Whisk constantly.
Stir in 1 cup fruit. Bring to a boil and immediately remove pan from heat. Add
remaining fruit and serve.
Note: Strawberries, raspberries, mangoes, peaches and blueberries work well
individually or combined in this sauce.
2 C. sifted all-purpose flour
1 1/2 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/4 C. sugar or honey
1/4 C. apple juice or cider
1/4 C. vegetable oil or unsalted butter, melted
2 C. sour cream or 1 1/2 C. plain yogurt
2 large eggs
2 medium apples (McIntosh, Golden Delicious, Empire)
Shortening for frying
In a large mixing bowl, blender, or food processor, combine flour, baking
powder, baking soda, cinnamon, honey, apple juice, oil, sour cream, and eggs
until smooth. Batter will be very thick. Allow batter to rest 30 to 60 minutes.
Core and grate apples. Stir into batter.
Heat a heavy skillet over medium-high heat and grease with 1 teaspoon
shortening. Drop batter onto hot griddle a few tablespoons at a time (for large
pancakes, measure out 1/4 cup batter per pancake).
When bubbles appear on top (after about 2 minutes), turn and brown other side.
Serve with butter, lemon juice and sugar.
Makes 4 to 6 servings