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Apple Pancakes with Cider Syrup

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.

2 ServingsPrep/Total Time: 30 min.

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

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Apple Pancakes with Cider Syrup (continued)

Directions (continued)

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).

Nutrition Facts: 3 pancakes with 1/3 cup syrup (prepared with reduced-fat butter; calculated without additional butter) equals 492 calories, 6 g fat (3 g saturated fat), 116 mg cholesterol, 605 mg sodium, 101 g carbohydrate, 4 g fiber, 12 g protein.