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1
To make Apple Cider Syrup: add the 1/2 cup sugar and cornstarch to a saucepan; stir to blend.
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2
Gradually add and stir in the apple cider.
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3
Add in the cinnamon stick; bring to a boil, stirring frequently.
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4
Lower heat, cover, and cook for 10 minutes.
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5
Remove from the heat; sprinkle a litte ground nutmeg or fresh grated nutmeg over the top.
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6
Take out the cinnamon stick before serving.
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7
To make the pancakes: Sift the flours, sugar, baking soda, cinnamon, and salt into a big mixing bowl.
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8
Add in the apples and raisins; toss to coat.
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9
In another bowl, add the buttermilk, egg yolks, butter and vanilla; stir to blend.
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10
In yet another bowl, beat the egg whites until soft peaks form.
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11
Combine the buttermilk mixture with the dry ingredients; stir just until the dry ingredients are moistened.
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12
Add the egg whites and fold in gently until just blended.
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13
Heat a large skillet over medium heat.
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14
Spray with non-stick cooking spray or brush with a light film of vegetable oil.
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15
Pour 1/4 cup batter into skillet; change heat to medium-low.
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16
Cook until the tops are covered with small bubbles and bottoms are golden brown.
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17
Flip pancake (carefully) and cook until lightly browned on the other side.
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18
Repeat with remaining batter.
