Question: Recently, while visiting New York City, I ate at the World Cafe. They served the most wonderful Pumpkin Pancakes. Since it's pumpkin time, I'd love to try them.

- Dorothy Ives, San Ramon, Calif.

Answer: Only minutes from midtown and Times Square, the World Cafe is conveniently located near Lincoln Center, the ABC Studios and Central Park. Soap stars from "One Life to Live" and "All My Children" take advantage of the good weather in the spring and fall by walking the short distance to the World Cafe to dine at the ground-floor outdoor cafe at Columbus Avenue and 69th Street. Celebrities who dine regularly include Kevin Bacon, Julia Roberts and Jim Carrey.

If you want to get into an ABC studio to see a popular television show, plan ahead. For tickets to "Live With Regis & Kathy Lee," for instance, there's a 12-month wait, but you can write to: Ansonia Station/"Live" Tickets, P.O. Box 777, New York, NY 10023-0777. Include your name, address, telephone and number of tickets needed. There's a standby, first-come-first-serve queue outside the studio at 8 a.m. on show days.

In cooler weather, diners enjoy international cuisine in the lovely main dining area or cozy up in front of the fireplace in the back room. The cafe is open seven days a week, 365 days a year!

This is a recipe to save for a leisurely weekend brunch. The tender, delicately pumpkin-flavored pancakes with a hint of rum should be savored with a cup of hot chocolate and stimulating conversation. Covered and refrigerated, the batter will store overnight, which is a true plus for plan-ahead hostesses.

America a la Carte welcomes recipe requests. Send the complete address of the restaurant along with your name, address and phone number to: America a la Carte, P.O. Box 5994, Austin, Texas 78763-5994; or fax: 512-453-2145.

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Recipe

WORLD CAFE'S PUMPKIN PANCAKES

Rum Raisins:

1 cup raisins

1/4 cup rum or 1 tablespoon rum extract

2 cups water

1/4 cup sugar

1 teaspoon vanilla

Pancake batter:

2 teaspoons vanilla

1 cup cream

3 eggs

2 cups all-purpose flour

1/4 cup whole-wheat pastry flour (extra-fine grind)

1/4 cup rice flour or cornstarch

1/4 cup baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup pumpkin (fresh puree or canned)

1 teaspoon cinnamon

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1 to 2 cups buttermilk

Prepare the raisins: In a small saucepan over medium heat, combine raisins, rum or extract, water, sugar and vanilla. Bring to a simmer and cook 10 minutes or until sugar is totally dissolved, stirring occasionally. Remove from heat, pour into a nonmetal bowl, cover and set aside 1 hour.

Prepare pancake batter: In small mixing bowl, combine vanilla, cream, eggs. Beat lightly to blend and set aside. In large bowl of mixer combine flour, whole wheat pastry flour, rice flour or cornstarch, baking powder, sugar and salt. Add pumpkin and cinnamon and mix well. Add cream mixture and beat at low speed until incorporated. Gradually add 11/2 cups buttermilk and beat until batter is smooth and thick. Add remaining buttermilk as needed to reach desired consistency.

Set aside to rest 10 minutes. Drain any liquid from raisins and stir raisins into batter. Drop mounds of batter, approximately 1/4 cup, onto a greased, hot griddle and cook about 11/2 minutes per side or until pancakes are cooked through and are a light golden brown color. Makes approximately 2 dozen 4-inch pancakes.

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