Cut these large pancakes into wedges and serve with fresh fruit on the side and apple butter, jam, or syrup. —Rose Inn, Ithaca, New York
In a blender combine the eggs, milk, Bisquick, sugar, and baking soda. Put the raisins in a bowl and pour the batter over them. Cover and refrigerate overnight. To cook, heat two 6- to 8-inch omelet pans until hot. Grease with margarine or Crisco and ladle one-quarter of the batter into each. (Try to ladle in as many raisins as possible for this bottom layer of the pancake.) Cover each with the apple slices and add the remaining batter. Cook over low heat for 15 minutes (the top layer will be runny). Place the pancakes under the broiler to firm up the top. Turn the pancakes and cook on the other side for 10 minutes. Place on dinner plates and sprinkle with cinnamon sugar.