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in a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. cover and chill until ready to use. coarsely grate the apples, potato and onion. put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. for the crispiest pancakes, you want the least moisture. working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed. in a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. use a spatula to flatten the scoops into disks. when the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. cook until the second side is deeply browned, another 2 to 3 minutes. transfer the latkes to a plate lined with paper towels to drain. repeat with the remaining batter. serve with dollops of the cinnamon sour cream on top.
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Dark robust maple — bold flavor for baking, glazes, marinades
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Finely ground sumac — kebabs, rice, salads, onion garnish
Crystallized maple syrup — baking, rubs, finishing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dark robust maple — bold flavor for baking, glazes, marinades
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Finely ground sumac — kebabs, rice, salads, onion garnish
Crystallized maple syrup — baking, rubs, finishing
Adjustable stand — hold cookbook or tablet at eye level while cooking