April Harmon of Greenville, Tennessee shares these tender pancakes filled with minced apple and raisin, and drizzled with apple cider syrup. "They're wonderful in the summer or on a cool fall morning," April notes.

Ingredients

    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 peeled apple
    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


Directions

    In a small bowl, combine the first six 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 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 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 additional butter if desired. Yield: 6 pancakes (2/3 cup syrup).

Thank you to TasteOfHome.com for this recipe.