Combine all dry ingredients. Add milk, oil, egg and vanilla and mix with a wire whisk until large lumps are gone. Cover and refrigerate.

Prepare filling by melting butter in a large, heavy skillet over medium heat.

Add apples, sugar and cinnamon, and cook until apples begin to soften, stirring occasionally, 3-5 minutes.

Mix in the raisins and let cool.

Remove pancake batter from refrigerator and stir.

Heat a griddle or large heavy skillet over medium-high heat and brush lightly with melted butter.

Ladle batter onto the griddle using 1/4 cup measure.

Top each pancake with 1/4 cup apple filling.

Cook until bubbles appear, about 3 minutes.

Turn and cook until the bottom is golden brown, about 2-3 minutes.

Transfer to a heated platter.

Repeat with remaining batter, brushing the griddle with additional butter if needed.

Top the pancakes with remaining apple filling and sprinkle with cinnamon sugar (1/2 cup sugar and 1/2 tsp cinnamon).

Serve with butter and syrup.