1/2 cup all-purpose flour
1/4 cup whole wheat flour
2 teaspoons sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup finely chopped apples
1/4 cup raisins
2/3 cup buttermilk
1 egg, separated
2 teaspoons butter, melted
1/4 teaspoon vanilla extract
Syrup
1/4 cup sugar
2 teaspoons cornstarch
2/3 cup apple cider or juice
1 cinnamon stick (1 1/2 inches)
Dash ground nutmeg
Additional butter (optional)
In a small bowl combine the first 6 ingredients; stir in apples and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.
Pour batter by heaping 1/4 cupfuls onto hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.
Meanwhile in a small saucepan combine the syrup ingredients. Bring to a boil over medium heat; cook and stir for 2 minutes ir until thickened. Discard cinnamon stick.
Serve pancakes with warm syrup and additional butter if desired.
Yield: 6 pancakes (2/3 cup syrup)
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