REUBEN'S APPLE PANCAKE

Steps:

• Peel, quarter and core apple and slice into 1/4-inch thick, quarter-moon-shaped slices. Place in bowl with raisins, 1 1/2 tablespoons sugar and cinnamon. Mix well; cover and allow to marinate for at least 24 hours; longer if possible. Stir occasionally.
• Beat eggs with milk and beat in flour and vanilla to make smooth batter.
• In a well-seasoned 8-inch French steel skillet with sloping sides and long handle heat 2 tablespoons butter until it sizzles. Add drained apples and raisins and cook over medium heat, stirring, for about 5 minutes, until apples soften.
• Add another 2 tablespoons of butter and melt. Pour in batter evenly and cook over medium-high heat, pulling sides of pancake away from edges and allowing batter to flow under and cook. Keep lifting with spatula to keep from sticking. When pancake begins to firm up, sprinkle 1/4 to 1/3 of the sugar evenly over the top.
• Add another few tablespoons of butter, slipping it underneath the pancake. Then flip the pancake and cook, allowing the sugar to caramelize. When it begins to brown, sprinkle top with another 1/4 to 1/3 of sugar. Add more butter if needed. Flip pancake again and allow sugar to caramelize on the bottom.
• Sprinkle 1/4 to 1/3 of sugar on top. Add more butter to pan if needed. Flip pancake once again and continue caramelzing.
• Sprinkle top lightly with sugar and place in 400 degree oven for 20 minutes, to caramelize further.