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Apple Pancake Lives!

DEAR SOS: The old Bistro Garden in Beverly Hills served a fabulous apple pancake. I would love to have it.

CAROL WALLACK

Chicago

DEAR CAROL: The new (relatively speaking) Bistro Garden at Coldwater in Studio City still has it. Here’s the recipe they provided for you and countless readers who admire this terrific dessert.

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Bistro Garden German Apple Pancake

Active Work and Total Preparation Time: 45 minutes

4 cups flour

Sugar

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3 eggs, separated, plus 3 whole eggs

2 3/4 cups milk

1 tablespoon vanilla extract

1/2 cup (1 stick) plus 2 tablespoons butter

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6 Granny Smith or Pippin apples, peeled, cored and cut into 6 wedges

1 tablespoon cinnamon

Sour cream, optional

Jam or marmalade, optional

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* Mix flour, 3/4 cup sugar, egg yolks, eggs, milk and vanilla in large bowl. Let stand 15 minutes, then strain.

* Whip egg whites until stiff, then fold into flour mixture.

* Melt 1/4 cup butter in 10-inch skillet over medium-high heat. Add apple slices and cook until lightly softened, about 5 minutes. Set aside.

* Return 1/6 of apples to skillet. Add 1 tablespoon butter, then 1 1/4 cups batter. Cook over medium heat until brown on bottom, about 4 minutes. Turn over and cook 1 minute. Mix 1 cup sugar with 1 tablespoon cinnamon. Sprinkle 1 tablespoon cinnamon sugar over pancake. Remove from pan, cut into wedges and keep warm.

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* Repeat process for remaining pancakes, starting by returning 1/6 of apples to skillet, adding 1 tablespoon butter and 1 1/4 cups batter and cooking, until all pancakes are finished and no batter remains. Top each with extra cinnamon sugar.

* Serve warm pancakes with sour cream, jam or marmalade, if desired.

6 (10-inch) pancakes, 12 servings. Each serving: 401 calories; 158 mg sodium; 136 mg cholesterol; 14 grams fat; 61 grams carbohydrates; 9 grams protein; 0.46 gram fiber.


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