Combine 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 about 1/2 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 as garnish.

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.

Yield: 6 servings

  • 1 extra large egg
  • 1 Tablespoon sugar
  • 4 Tablespoons flour
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • A pinch of cinnamon
  • 2 Tablespoons unsalted butter, melted

    Apple Filling

  • 6 Cortland and/or Northern Spy apples, peeled, cored and cut in 12 wedges each
  • 1/2 cup brown sugar
  • 2 Tablespoons butter
  • 2 Tablespoons honey

    Vanilla Ice Cream

Sauvignon Blanc "Late Harvest", Paumanok Vineyards, Long Island 1997