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1
Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside.
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2
Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl.
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3
Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine.
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4
Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
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5
Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat.
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6
Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan.
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7
Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff.
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8
Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath.
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9
Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
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10
Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter.
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11
Top with maple syrup.
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12
Photograph by Andrew Mccaul
