Here's that Apple Pancake recipe! The copy around the recipe was pretty fun too I love reading old recipe books, and especially old restaurant recipe books. They're transporting somehow. cheers, rox "At Luchow's an order of a German Pancake for dessert calls for a spectacular performance on the part of the chef and the waiter, or captain, who is in charge of your table. The pancake, when borne from the kitchen, measures about a foot and a half in diameter. It is delicately browned, hot, ready for the ministrations of the captain. Working swiftly at a serving table at your elbow, he sprinkles the top of the pnacake thickly with sugar and powdered cinnamon from huge glass shakers. He quickly squeezes the juice of lemon over this and then spreads the famous imported Preisselbeeren (lingonberries) or huckleberries, cooked apples, or chocolate sauce thickly over the sugared surface an drolls the cake like a jelly roll. Next he cuts the roll in 2 pieces, sprinkles them with more sugar and cinnamon, and slips each onto a plate. If you like, he will sprinkle these rolls with Jamaica rum or kirschwasser, ignite it, and then place this succulent dessert before you while the sugary flames are dancing across its surface. The chef's pan for this mammoth pancake is a large, long-handled thin irong frying pan. Each cake is made with 4 or more tablespoons of batter poured into the heated pan, which has been generously buttered. The batter must be psread quiddkly to form a large, thin pancake. As soon as it bubbles and the bottom is set, it is turned with a wide pancake turner and baked on the other side. Here is the recipe: Luchow's German Pancake 6 Eggs 1 1/2 cups sifted flour 1/4 teaspoon salt 1 tablespoon sugar 1 pint milk 1/2 pound butter Powdered cinnamon in shaker Sugar in shaker Juice 1 lemon Preisselbeeren, huckleberry jam, cooked apples, or chocolate sauce Jamaica rum, kirschwasser (optional) Beat eggs lightly, beat in flour, salt, and sugar, then milk. Beat 5 minutes in all. The batter should be thin and smooth. Melt enough butter in a wide frying pan to coat bottom and sides. When hot, pour in 4 to 5 tablespoons batter. Turn and alent pan to make batter spread to form large, thin flat pancake. Cook until batter buggles; turn; bake other side. Slip onto hot plate. Makes 4 to 6 pancakes. A wine you will enjoy with this dessert is a Chateau Yquem. (poster's note: NO KIDDING!) --------------------------------------------------------------- Apple Pancakes German Pancake batter (see recipe above) 2 or 3 ripe apples 2 tablespoons butter Sugar Powdered cinnamon Make pancake batter as in German Pancake recipe. Wash apples; peel, core, and slice thin. Melt enough butter in large frying pan to coat bottom and sides; pour very thin coating of batter in pan (2 or 3 tablespoons). Tilt pan to spread batter; let bake about 1 minute. Cover pancake with apples. Pour 2 or 3 tablespoons butter over apples. Turn cake with wide pancake turner when browned on bottom; brown other side. Fold over like omelet or roll loosely. Cut in half. Dash with sugar and cinnamon. Serves 2.