* Substitute firm, ripe, unpeeled and sliced pears or fresh peach slices if you prefer. 1. Peel, core and thinly slice 2 large apples. 2. Blend the cinnamon and both sugars. Add the apple slices and stir to coat thoroughly. 3. In a blender place the milk, eggs, flour and a dash of salt if you wish. Blend until smooth. 4. Melt butter (about 2 tablespoons) in oven-proof skillet. Add apple mixture and saute until sugars have melted. Spread the apples in an even layer and pour the batter over this mixture. Add a few raspberries to apple mixture if you wish. 5. Bake in preheated 425-degree oven for 25-30 minutes, or until pancake is puffed and edges are golden brown. Serve with syrup or your choice of toppings.