Preparation / Directions:
* Substitute firm, ripe, unpeeled and sliced pears or fresh peach slices if you prefer.
1. Peel, core and thinly slice 2 large apples.
2. Blend the cinnamon and both sugars. Add the apple slices and stir to coat thoroughly.
3. In a blender place the milk, eggs, flour and a dash of salt if you wish. Blend until smooth.
4. Melt butter (about 2 tablespoons) in oven-proof skillet. Add apple mixture and saute until sugars have melted. Spread the apples in an even layer and pour the batter over this mixture. Add a few raspberries to apple mixture if you wish.
5. Bake in preheated 425-degree oven for 25-30 minutes, or until pancake is puffed and edges are golden brown.
Serve with syrup or your choice of toppings.
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