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FOR THE PANCAKE:
1-½ cups Pancake mix (Aunt Jemima Buttermilk “Complete” or blueberry)
mix as directed
2 tablespoons butter (melted)
1 cup apples, peeled and sliced thin (or blueberries or peaches)
1/3 cup sliced almonds (or pecans, chopped)
3 tablespoons maple syrup
1 teaspoon cinnamon sugar
Heat oven to 350 degrees. Prepare pancake mix according to package
directions and set aside. Spray pie pan with butter spray and melt butter
in pie plate in microwave. Place apple slices (or other fruit) in bottom
of pie plate; sprinkle with cinnamon sugar and almonds and drizzle syrup
over applies; carefully pour batter on top.
Bake at 400 degrees for 25 minutes or until top springs back when touched.
Loosen edges and invert onto serving plate. Cut in wedges and serve with
warm maple syrup, apple butter or cherry almond sauce (recipe below).
CHERRY ALMOND SAUCE:
1 can light cherry pie filling
¼ stick butter
¼ cup brown sugar
1/8 cup light corn syrup
1 teaspoon almond extract
Heat to boiling; reduce heat and cook 5 minutes. Serve warm.
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