Rose Inn

Ithaca, New York

Specialty Recipe

German Apple Pancakes

The owner/innkeeper, as a boy, lived in the Black Forest in Germany, where the recipe originates. It has been modified for American ingredients. This is the Inn's signature breakfast dish.

Ingredients

4 large eggs

1/2 cup Bisquick baking mix

1/2 cup milk

1/4 cup Craisins dried cranberries (or golden raisins)

3 Tablespoons sugar

2 Tablespoons apple liqueur

4 teaspoons butter-flavored Crisco shortening

1/2 teaspoon baking soda

1 large apple

Put Craisins and apple liqueur in a bowl. Set aside. Blend all other ingredients (except apple and shortening). Add Craisins and stir thoroughly.

Put 2 teaspoons of shortening into 2 omelet pans on high heat. Put 1 ladle of batter (with most of the Craisins) into each omelet pan. Turn the heat down to low. Peel, quarter, and slide an apple on top of batter. Add remaining batter to cover apples.

Cook for 20 minutes. Slide spatula under pancake and melt remaining shortening. Turn pancakes over and cook for 5 minutes more. Remove from pans, sprinkle with cinnamon and sugar, and serve with apple butter or your favorite syrup.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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