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Cliff Cottage Inn

Eureka Springs, Arkansas

Specialty Recipe

My Southern Hemisphere Version of My Dad's German Apple Pancakes

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Cliff Cottage Inn
Historic Downtown
Eureka Springs, AR 72632
(479) 253-7409

I concocted this recipe when I was single-handing my sailboat from San Francisco to Costa Rica. I had left San Diego with 25 pounds of apples which were going to spoil in the warm climes if I didn't use them up quickly! I didn't want to waste fridge space on apples -- I needed it for cheese. My Dad was very formal European and never set foot in our kitchen. "Dats your Modder's domain," he would say. But once a month, magically, would appear on our dining room table German Apple Pancakes. He never ever admitted he made them! Sandra CH Smith

3 large eggs (preferably chicken)
3/4 cup milk
1/2 teaspoon pure almond extract
3/4 cup flour
1/2 teaspoon salt
1-1/2 Tablespoons butter
Curried apples (see below)
Powdered sugar
Whipped cream
Toasted almonds (or pecans)
Curried Apple Filling
1/4 cup butter
1 Tablespoon curry powder
3 hefty dashes of Tabasco pepper sauce
4 Large Granny Smith apples, cored and sliced
1/4 cup sugar
1/4 cup rum (Medium or Gold Label -- not light or darkest)
1/4 cup dark raisins

Heat a 12-inch cast-iron skillet (no other will do) in 450-degree oven for five minutes.

Mix first 3 ingredients in bowl and beat at medium speed with electric mixer until smooth. Add flour and salt and beat five minutes -- don't beat any longer. Melt butter in the pre-heated skillet.

Bake mixture at 450 degrees for 15 minutes; reduce heat to 350 degrees and bake 8 minutes more -- will be puffed up. Remove from oven and cut with bread knife into quarters and transfer each to plate. Spoon one-quarter of apple mixture into pancake and sprinkle edges with powdered sugar and top with dollop of whipped cream, sprinkled with toasted almonds or pecans.

Curried Apple Filling: Melt butter in large pan or skillet; add curry and Tabasco sauce, stirring to mix into butter. Add sliced apples and stir-fry on medium-high, stirring constantly until tender (about 10 minutes). Stir in sugar and rum and cook until bubbling. Lower heat and add raisins, keeping warm until ready to serve.

Serves: 4 -- recipe may be doubled to serve 8. When doubling recipe, use two cast-iron frypans.

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