Foods We Love : The Pancake Quest

I woke the kids at 5 a.m., as arranged. Groggily, they dressed, eyes still half-mast, and trudged out into the first rays of light, settling into the car with their pillows.

Marc, then 9, said, “I hope this is worth it.”

Before I reached the freeway, all three were asleep again; but this was a mission: to get the best breakfast dish I had ever eaten--and one I had told the kids about for months. Marc finally challenged me: “Take us to get one.”

I told him the only place I knew that served them was two hours from home. “No problem, Dad,” he and his brothers agreed. “If it’s that good, just get us up early.”

Two hours later, we pulled into the parking lot. By then, the kids were up and ravenous. We were seated. The waiter asked for our order.

“Two apple pancakes,” I said.

“Two?” asked Adam. “There’s four of us.”

“They’re big,” I said.

“It’ll take about 20 minutes,” said the waiter.

“Twenty minutes?” asked Joel.

“They’re baked to order,” said the waiter.

“And they’re worth the wait,” I added.

My sons agreed. And for years thereafter, whenever the kids got the hankering for the most sensuous, self-indulgent breakfast, we’d rise early and head for the Original Pancake House.

ORIGINAL PANCAKE HOUSE APPLE PANCAKES 8 eggs 1 1/2 cups half and half Dash salt Dash nutmeg 1 3/4 cups flour 1/2 cup powdered sugar 1/2 cup butter, clarified 2 pounds apples, peeled and thinly sliced Cinnamon sugar

Combine eggs and half and half in large bowl and mix well. Add salt, nutmeg, flour and powdered sugar and mix until batter is smooth.

Heat 2 tablespoons butter in medium 7-inch skillet over high heat and saute 1/2 pound apple slices until crisp-tender. Add 1 cup batter and bake at 425 degrees until firm, approximately 15 minutes.

Sprinkle top of pancake heavily with cinnamon sugar and slide pancake out onto plate. Invert pan over plate and turn, flipping pancake so second side is on top. Return to oven another 5 minutes, or until done.

To serve, place plate upside-down on top of skillet and turn pan over, sliding pancake onto plate. Repeat with remaining batter. Makes 4 pancakes, or 8 servings.

Note: Make cinnamon sugar by combining equal parts sugar and powdered cinnamon.

Each serving contains about: 680 calories; 230 mg sodium; 260 mg cholesterol; 23 grams fat; 100 grams carbohydrates; 18 grams protein; 0.77 gram fiber.