This elaborate but irresistible souffled apple pancake recipe from Bette’s Ocean View Diner was found in “Compliments to the Chef,” a 1989 compendium of East Bay restaurant recipes.

2 green apples
4 tsps butter
¼ tsp ground cinnamon
2 tsp sugar
¾ cup half & half
¼ cup unbleached all-purpose flour
¼ tsp salt
3 eggs, separated
4 tsp melted butter
2 tsp rum or brandy (optional)

Peel and slice the apples. In a skillet, saute the slices in 2 tsp butter and add cinnamon and sugar.

Combine the half & half, flour and salt in a mixing bowl and stir into a batter.

Beat the egg yolks lightly and add to batter, then add the melted butter and rum or brandy. Beat in the egg whiles until they form soft peaks. Fold the batter into them.

In an oven proof skillet heat the remaining 2 tablespoons of butter until it foams. Add the batter and cook over medium heat.

Arrange the apples on top and continue cooking until the bottom is golden brown and bubbles form around the edge.

Place the pan under a pre-heated broiler until the middle is firm and the top is golden and puffed.

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