Appetite City: Reuben’s Apple Pancake

This week’s episode of Appetite City focuses on Delis, a take-out tradition brought by the Germans and appropriated by Eastern-European Jewish immigrants. I cook up one of the BEST FOODS EVER: Apple Pancakes from the now defunct Reuben’s Restaurant.

I’ve done a post on Apple Pancakes before; so for recipes and more history on the dish, go here. They are well worth making–and reviving. When the cameras turned off, the crew of Appetite City descended upon the plate of Apple Pancake like a pack of ravenous lions, a swarm of hungry ants, or some sort of other voracious animal. The pancakes were a hit.

I had a viewing party at my apartment last night and cooked Apple Pancakes with the same results: swarms of my friends devouring them burning hot from communal plates.  I also served up another deli favorite, an authentic New York Egg Cream. Egg Creams, any New Yorker knows, contain neither eggs nor creams; and can only be authentically made with “Fox’s U-Bet Chocolate Syrup” (available locally at Economy Candy and online).   The formula is 2 tablespoons U-Bet Chocolate syrup mixed with 1 cup of whole milk and topped off with a 1/2 cup plain seltzer. I used a long, bar spoon to blend the syrup and milk before adding the seltzer; and, in a possible Egg Cream first, I added an ounce (or two) of rum.  Delicious.

One thought on “Appetite City: Reuben’s Apple Pancake

  1. Pingback: Taste History Today: Ray’s Candy Store Egg Creams « Four Pounds Flour

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