1 tbsp. granulated sugar
1 tsp. cinnamon
1 tbsp. butter
2 lg. cooking apples, peeled, cored & cut into 1/4" thick slices
1/3 c. raisins
1/4 c. apple cider or juice
1 tbsp. butter
3 eggs
1/2 c. flour
1/2 c. milk
1 tbsp. granulated sugar
1/8 tsp. salt
Powdered or brown sugar

Combine the first tablespoons sugar and cinnamon; set aside. In small skillet melt the first tablespoon butter. Add apples, raisins and cider. Sprinkle with sugar-cinnamon mixture; cook and stir the apples 3-4 minutes or just until tender. Remove from heat, drain. In 10 inch oven going skillet melt second tablespoon butter; set aside.

In deep narrow mixing bowl beat eggs at high speed of electric mixer, until foamy. Gradually add flour alternately with milk, beating at high speed until well blended. Add second tablespoon of granulated sugar and the salt; continue beating 3 minutes more. Pour mixture into buttered skillet. Bake in 425 degree oven for 10 minutes. Immediately spoon drained fruit mixture into center of pancake; return to oven and bake 10-15 minutes longer or until puffed and golden brown.

Sprinkle with powdered sugar or brown sugar. Using 2 spatulas, remove pancake to a heated platter or serve from skillet. Cut pancake into wedges; serve immediately. Makes 2-3 servings.