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Ithaca, New York
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.
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.
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