Categories: Apples, Breakfast, Pancakes

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups peeled cored and diced apples
• 3/4 cup raisins
• 2 cups buttermilk
• 3 large eggs, separated
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Apple Cider Syrup:
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 cups apple cider
• 1 cinnamon stick
• ground nutmeg

Directions

1. To make Apple Cider Syrup: add the 1/2 cup sugar and cornstarch to a saucepan; stir to blend.

2. Gradually add and stir in the apple cider.

3. Add in the cinnamon stick; bring to a boil, stirring frequently.

4. Lower heat, cover, and cook for 10 minutes. Remove from the heat; sprinkle a litte ground nutmeg or fresh grated nutmeg over the top.

5. Take out the cinnamon stick before serving. To make the pancakes: Sift the flours, sugar, baking soda, cinnamon, and salt into a big mixing bowl.

6. Add in the apples and raisins; toss to coat. In another bowl, add the buttermilk, egg yolks, butter and vanilla; stir to blend.

7. In yet another bowl, beat the egg whites until soft peaks form.

8. Combine the buttermilk mixture with the dry ingredients; stir just until the dry ingredients are moistened.

9. Add the egg whites and fold in gently until just blended.

10. Heat a large skillet over medium heat.

11. Spray with non-stick cooking spray or brush with a light film of vegetable oil.

12. Pour 1/4 cup batter into skillet; change heat to medium-low.

13. Cook until the tops are covered with small bubbles and bottoms are golden brown.

14. Flip pancake (carefully) and cook until lightly browned on the other side.

15. Repeat with remaining batter.

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