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1
Sift the flour with the salt.
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2
In a mixing bowl, whisk the eggs with the milk and vanilla extract. Slowly add the sifted dry ingredients and whisk until smooth. Do not over-mix. Set aside.
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3
In a small bowl, toss the apple slices together with the raisins, cinnamon and 2 tablespoons of the sugar. Set Aside.
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4
In an 8-10-inch non-stick skillet set over medium high heat, melt two tablespoons of the butter. Cut the rest of the butter into 1/2-inch pats.
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5
When the butter is melted and sizzling, stir in the raisin-apple mixture and cook, stirring often, until the apples have begun to soften, about 8 minutes. Turn the heat to high and cook, stirring constantly until the apples are dark and caramelized.
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6
Reduce the heat back to medium-high and add another tablespoon of butter to the pan. Stir until the butter melts and then pour the batter evenly over the apples to cover them completely.
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7
Repeat this process two more times (inverting the pancake onto a dinner plate, putting 1 tablespoon butter and 2 tablespoons sugar in the pan, cooking until brown)-once on each side.
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8
At this point the pancake should be done--very dark and very caramelized, almost black in spots. If it is not done, cook on each side a bit more.
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9
Divide the pancake into portions in the pan and use a spatula to transfer the portions to individual plates.
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10
Serve each portion with a wedge of lemon to squeeze over and an optional pitcher of cream, unsweetened whipped cream or vanilla ice cream.
