Ingredients
1/2 cup all-purpose flour1/4 cup whole wheat flour2 teaspoons sugar1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cinnamon2/3 cup finely chopped peeled apple1/4 cup raisins2/3 cup buttermilk1 large egg, separated, room temperature2 teaspoons butter, melted1/4 teaspoon vanilla extractSYRUP:1/4 cup sugar2 teaspoons cornstarch2/3 cup apple cider or juice1 cinnamon stick (1-1/2 inches)Dash ground nutmegAdditional butter, optional
Preparation
In a small bowl, combine the first 6 ingredients; stir in apple 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 a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.
