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Perfect for a cool, crisp fall weekend. Not a quick and easy recipe but worth making the effort for a special occasion.
- 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
- To make Apple Cider Syrup: add the 1/2 cup sugar and cornstarch to a saucepan; stir to blend.
- Gradually add and stir in the apple cider.
- Add in the cinnamon stick; bring to a boil, stirring frequently.
- Lower heat, cover, and cook for 10 minutes.
- Remove from the heat; sprinkle a litte ground nutmeg or fresh grated nutmeg over the top.
- 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.
- Add in the apples and raisins; toss to coat.
- In another bowl, add the buttermilk, egg yolks, butter and vanilla; stir to blend.
- In yet another bowl, beat the egg whites until soft peaks form.
- Combine the buttermilk mixture with the dry ingredients; stir just until the dry ingredients are moistened.
- Add the egg whites and fold in gently until just blended.
- Heat a large skillet over medium heat.
- Spray with non-stick cooking spray or brush with a light film of vegetable oil.
- Pour 1/4 cup batter into skillet; change heat to medium-low.
- Cook until the tops are covered with small bubbles and bottoms are golden brown.
- Flip pancake (carefully) and cook until lightly browned on the other side.
- Repeat with remaining batter.