the ingredients for the pancakes in the bowl of a food processor
or blender and blend until the mixture is perfectly smooth. Set
a plate for the pancakes next to the stove. Heat a heavy, non-stick
6-inch pan with sloping sides over medium heat and add about 1/8
cup of batter. Tilt the pan immediately to coat the entire bottom
with batter. When the bottom of the pancake is golden brown, in
about 1 minute, turn it over. Using your fingers or a spatula (the
long, skinny kind is most convenient) and cook the other side for
minute. Turn the pancake out onto the plate. Continue to make pancakes
until all the batter is used, adding a little butter or nonstick
spray to the pan only if the pancakes are sticking.
Cook the apples. Melt the butter a large sauté pan, add the
honey, the brown sugar and cook, stirring frequently, until the
sugar is dissolved. Add the apples and cook, stirring and tossing
them frequently, until they are almost completely cooked. The slices
should retain their shape and remain slightly firm in the center.
Turn off the heat and cover the pan; their own heat will finish
cooking the apples.
Cut 2 of the pancakes into quarters. Line a baking sheet with parchment
and lay the 8 quarters on it. Nest a second baking sheet on top
of the pancakes and put them in an oven at 225°F for 45 minutes
to dry out until they are crisp and golden brown. They will be used
To serve, place a pancake on a large dessert plate and arrange apple
slices around its circumference. Drizzle a little of the apple pan
juices over the pancake. Set a scoop of vanilla ice cream in the
center of the pancake and stand 2 quarters of toasted pancakes on
opposite sides of the scoop of ice cream.