2 c. Aunt Jemima pancake mix
1 tsp. cinnamon
1 1/4 c. milk
1/4 c. sour cream
1 lg. egg, separated
1/2 c. apple, peeled and chopped
Nonstick cooking spray

In a large bowl, combine pancake mix, cinnamon, and raisins. In a 2-cup glass measuring cup. Combine milk, sour cream and egg yolk. Add to dry ingredients all at once, and stir until moistened. Batter will be lumpy, fold in the apple in a small bowl. Beat egg white until it holds a stiff dry peak. Fold this into batter. Do not over mix.

A few puffs of egg white should be visible in the batter. Lightly coat a heavy 12-inch skillet with cooking spray and set over medium heat. Use about 1/4 cup batter per pancake. Pour in batter 2 or 3 portions at a time, cook for 1 or 2 minutes or until bubbles form in pancakes. Turn and brown 1 to 2 minutes more. Makes 15 cakes.