Home › The Waldorf Kitchen › Apple Pancakes

Apple Pancakes

Take ordinary pancake batter in which a little yeast has been mixed, and allow it to rise. Break four eggs into a large bowl, beat well and add a teaspoonful of yeast and salt and a wineglassful of brandy, with a little powdered cinnamon or grated nutmeg. In a smaller basin, mix some flour and milk in a way as to form the consistency of batter, and when it is worked smooth, stir into the large bowl with the other ingredients, Cover with a cloth and set in a warm place to work. Prepare a few apples by peeling, coring and mincing. With each quantity taken for a pancake, stir in a little of the minced apple. If too much of the apple is added the pancakes are liable to break, unless made extra thick. They should be sent hot to the table, accompanied by pounded sugar and oranges or lemons, cut in halves for squeezing over them. Pancakes, Casino Style Rub fifteen lumps of sugar on two whole orange peels; also rub five pieces of sugar on two vanilla sticks; take one wineglass of curacoa and a pony of brandy, together with half a pound of fresh butter and mix the whole together until the sugar is dissolved, and the mass forms a paste. After having your pancakes prepared as shown for plain pancake, take a chafing-dish and use for each pancake one tablespoonful of the above preparation. Place the preparation in the chafing-dish and when it is hot, put one pancake into it, and leave it there for about a minute, and turn your pancake over for the same operation as before; keep on doing the same thing for every pancake. It is proper to do this at the table as soon as the pancake is done, and serve it to your guest.