Green Shadows
Bed and Breakfast

Wakefield, Rhode Island

Specialty Recipe

Souffle Apple Pancake

Ingredients:

2 tart apples (Granny Smith)

1/4 cup unsalted butter (use 3 Tablespoons)

Batter:

3/4 cup half and half

1/2 cup all-purpose flour

1/4 teaspoon salt

3 large eggs, separated

2 Tablespoons melted and cooled butter

pinch each of cream of tartar and salt

1 Tablespoon sugar

Peel and quarter apples. Cut each quarter into 3 equal slices for a total of 12 slices from each apple.

Melt butter in flameproof 10-inch skillet (remove rubber handle from skillet) and cook apples over moderate heat for 6 minutes, or until tender, turning once. Do not break apples. Remove apples with slotted spoon to plate and place in warm oven. Reserve remaining butter, if any, and wipe out frying pan.

In bowl, combine half and half, flour, and 1/4 teaspoon salt. Beat in 3 large egg yolks, one at a time. Add melted butter. In another bowl, add pinch of salt and cream of tartar to egg whites and beat until soft peaks form. Beat in sugar and whip until whites hold stiff peaks. Stir 1/4 whites into batter. Fold in remaining whites carefully. PREHEAT BROILER: Put one shelf 4 inches from broiler. Set on BROIL at 500 degrees.

Heat well-buttered 10-inch skillet with 8-inch bottom over moderate heat until it is hot - butter will sizzle. Add half the batter, spread it evenly with spatula and cook for 3 minutes. (May cover briefly during 3 minutes but do not overcook). Arrange 12 apple slices decoratively over the pancake and place under preheated broiler for 1 to 2 minutes until puffed and golden. Watch carefully!

Slide pancake onto wooden board. Make other pancake and serve with maple syrup. May be cut in quarters or halves or served whole.

Serves:2 or 4 at breakfast

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

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