A Peeled Apple on Cinnamon Sticks
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Apple, Raisin and Cinnamon Pancakes

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~ John Gunter

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Granny Smith Apple
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La Belle Cuisine

Apple, Raisin and Cinnamon Pancakes
Bon Appetit May 1987

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1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 1/4 cups (about) milk,
room temperature
2 eggs, room temperature
3 tablespoons butter, melted
1/4 teaspoon vanilla extract

2 tablespoons (1/4 stick) butter
4 large Granny Smith apples, peeled,
cored, and cut into 1/8-inch-thick slices
3 tablespoons sugar
3/4 teaspoon cinnamon
1/2 cup raisins
Melted butter
Cinnamon sugar [see below]
Warm maple syrup

Sift flour, sugar, baking powder, salt, allspice and cinnamon into large
mixing bowl. Lightly whisk 1 cup milk, eggs, 3 tablespoons melted butter
and vanilla extract in another bowl. Add to dry ingredients and mix just
until blended. Cover and chill 1 to 4 hours.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add apples, sugar and cinnamon and cook until apples begin to soften, stirring occasionally, 3 to 5 minutes. Mix in raisins. Transfer to bowl. Cool.
Stir pancake batter. Thin to pouring consistency with remaining 1/4 cup
milk if necessary. Heat griddle or heavy large skillet over medium-high
heat; brush lightly with melted butter. Ladle batter onto griddle using
1/2-cup measure. Top each with 2 tablespoons sautéed apple mixture.
Cook until bubbles begin to appear on surface of pancakes, about 3
minutes. Turn and cook until bottoms are golden brown and pancakes
are cooked through, 2 to 3 minutes. Transfer to heated platter. Repeat
with remaining batter, brushing griddle occasionally with butter.
Divide pancakes among plates. Top with remaining apple mixture and
sprinkle with:

Cinnamon Sugar
(1/4 cup sugar mixed with
1/2 teaspoon cinnamon)

Serve pancakes immediately, accompanied with melted butter and
maple syrup. Makes about four 6-inch pancakes.

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