This was my brunch yesterday:

{{gwi:1509698}}
at Three Squares Restaurant down the street from me in Venice (formerly known at Rkenwagner's)

{{gwi:1509699}}
We had about a 10 minute wait before we could be seated, and so I walked around outside in the brisk 62° weather:

{{gwi:1509700}}
Kevin took this picture, in which you can see him and me in the reflection of the door:

{{gwi:1509701}}

I'd been wanting to go to this restaurant for brunch/breakfast ever since I found this recipe for the pancakes I had:

German Apple Pancakes with Crème Fraîche

Pancake Batter

7 large eggs

1 tbsp pure vanilla extract

1/4 cup granulated sugar

1/2 cup all-purpose flour

1-1/2 tsp baking powder

Apples

2 tbsp unsalted butter

3 Golden Delicious apples, peeled if desired, cored and cut into 1/2" wedges

1-1/2 tsp ground cinnamon

1-1/2 tbsp granulated sugar

1 tbsp confectioners sugar

1/4 cup crème fraîche

1 cup strawberries, for garnish

Batter

In a blender or food processor, combine the eggs, vanilla, and sugar and blend for about 15 seconds, or until combined. Add the flour and baking powder and mix for 60 seconds more, or until very smooth.

Apples

Preheat the broiler to medium-high heat. Heat a 12" nonstick skillet over medium heat and add the butter. Add the apples and sauté for 4 to 5 minutes, or until softened. Add the cinnamon and sugar, sprinkling them evenly over the apples, and stir for 2 minutes, or until the apples are glazed and slightly translucent at the edges.

Assembly

Distribute the apples evenly in the skillet and pour the batter over them. (You may also make four individual pancakes, using a smaller pan. Just use one-fourth of the apples and one-fourth of the batter for each.) Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, while watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them, apple side up, to serving plates. Sprinkle with confectioners sugar, place a dollop of the crème fraîche on top, and garnish with the strawberries.

The pancake was more like a soufflé and was very light and with a good egg flavor. It looked like it was molded in the pan, sort of like a pineapple upside down cake, and it was almost like a cake. I normally don't put syrup on pancakes, but I did on this one. They had pure maple syrup to use, and it was very good on the pancakes, although I will admit that I had a sugar rush and subsequent dizzy spell afterwards. I guess this is why I avoid syrup and sugar in the mornings, as much as possible. The pancake would be excellent as a dessert - I don't think it's good as a morning meal, however - at least not for me, despite how much I liked it.

Lars