Fluffy Polka Dot Pancakes
Source: The California Raisin Marketing Board
Makes 16 to 18 large pancakes.

1 cup California raisins
1 teaspoon cinnamon
1/4 cup sugar, divided
3 eggs, separated
1 3/4 cups buttermilk
1 teaspoon baking soda
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons butter or margarine, melted

Plump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of the sugar and toss with raisins; set aside. Beat egg whites to soft peaks; add remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until creamy. Stir in buttermilk and soda. Sift flour, baking powder and salt; blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites. Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle; bake, turning once.