Thick Apple Pancakes with Raspberry Sauce

Thick Apple Pancakes with Raspberry Sauce

Raspberry sauce:

2 12 ounce packages frozen unsweetened raspberries, thawed

2/3 cups sugar

1/4 cup water

1 tablespoon water

Pancakes:

2 cups flour

3 tablespoons plus 1/3 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

2 large eggs

7 tablespoons unsalted butter, melted

5 granny smith apples, peeled, halved, cored, cut into 1/3-inch thick slices

1/2 teaspoon ground cinnamon

Sauce:

Stir berries, 2/3 cup sugar and 1/4 cup water in heavy medium saucepan over medium heat until mixture comes to boil, stirring occasionally.  Puree mixture in processor.  Strain into bowl, pressing on solids.

Pancakes:

Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl.  Whisk buttermilk, eggs and 2 tablespoons melted butter in medium bowl; whisk mixture into dry ingredients.  Set batter aside.

Preheat oven to 250 degrees.  heat 4 tablespoons butter in large skillet over medium heat.  Add apples, cinnamon, and 1/3 cup sugar; saute until apples are golden, about 10 minutes.

Heat 10-inch diameter nonstick skillet over medium heat.  Brush with 1 tablespoon melted butter.  Pout scant 1/2 cup batter into skillet, tilting to form 7-8 inch diameter pancake.  Cook until golden brown on bottom, about 3 minutes.  Turn and cook until second side browns, about 2 minutes.  Place 1/6 of apple mixture on half of pancake; fold pancake in half.  Slide out onto baking sheet; keep warm in oven.  Repeat to form 5 more pancakes, brushing skillet with more butter as needed.  Serve pan cakes with sauce.

Served at the Awahnee Hotel in Yosemite National Park