|Whole wheat pastry flour||2⁄3 Cup (10.67 tbs)|
|Milk||1 Cup (16 tbs)|
|Tart apples||3 Large|
|Butter||1 Tablespoon (For Baking)|
|Raspberry sauce||2⁄3 Cup (10.67 tbs)|
In a mixing bowl, beat eggs.
Add flour and salt.
Mix well, then add honey and milk, making a smooth, thin batter.
Pour into a pitcher (or large measuring glass which has a pouring spout) and allow to stand for 30 minutes.
Peel and slice apples very thin; drizzle honey over them and toss until apple slices are coated.
In a skillet (about 8 inches in diameter), over medium heat, melt about a tablespoon butter and tilt the pan to coat sides.
Pour 1/4 cup batter into pan and tilt pan to spread batter evenly.
Bake for about 1 minute, cover surface with 1 cup sliced apples, then pour another 1/4 cup batter over apples.
When pancake is browned on the bottom, turn to brown other side.
Bake until apples are tender, then fold pancake over like an omelet and remove from pan.
Repeat process to bake the remaining 2 pancakes.