3 eggs
1 1/2 c. milk
1 1/2 c. all-purpose flour
1/2 tsp. salt
2 tbsp. butter
3 med. size apples
1 tbsp. sugar
1 tsp. ground cinnamon
1/3 c. raisins
1/4 c. concentrated apple juice

Melt a tablespoon of butter in a skillet. Peel, core and slice three apples and cook slowly in the melted butter. Add a tablespoon of sugar, a teaspoon of ground cinnamon, 1/3 cup of raisins and 1/4 cup of concentrated apple juice or brandy. Cook until apples are tender, about 3 to 4 minutes. Remove from heat and make batter. Preheat oven to 425 degrees. Use an ovenproof 10 inch skillet, preheat while mixing batter. Bake for 30 to 40 minutes or until pancake is puffed, brown and firm to touch. Sprinkle with brown sugar if desired.