Apple & Nut German Pancakes Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Light brown sugar | 1/3 Cup (16 tbs) | |
| 3 medium-sized apples, pared and thinly sliced | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Vanilla extract | 2 Teaspoon | |
| Granulated Sugar | 2 1/2 Tablespoon | |
| 1 1/2 cups dry whole wheat pancake mix | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Vegetable oil | 1 1/2 Tablespoon | |
| Almonds | 1 Cup (16 tbs), sliced | |
Directions
Melt butter or margarine in a small saucepan over low heat, then add brown sugar. Cook, stirring constantly, until well blended and bubbly. Pour into a greased 10-inch pie plate or 7x11-inch baking pan and spread evenly. Set aside.
Toss sliced apples with cinnamon, 1 teaspoon of the vanilla extract and 1 tablespoon of the granulated sugar. Arrange apple slices over brown sugar in pan.
Combine pancake mix with milk, vegetable oil, 1 teaspoon vanilla extract and remaining 11/2 tablespoons granulated sugar. Spoon batter over apples and smooth top. Sprinkle with sliced almonds.
Bake at 350° F. for 35 to 45 minutes until lightly browned and center of pancake is firm on top.
Dust with confectioners' sugar, if desired. Cut into wedges or rectangles. Serve warm.
Toss sliced apples with cinnamon, 1 teaspoon of the vanilla extract and 1 tablespoon of the granulated sugar. Arrange apple slices over brown sugar in pan.
Combine pancake mix with milk, vegetable oil, 1 teaspoon vanilla extract and remaining 11/2 tablespoons granulated sugar. Spoon batter over apples and smooth top. Sprinkle with sliced almonds.
Bake at 350° F. for 35 to 45 minutes until lightly browned and center of pancake is firm on top.
Dust with confectioners' sugar, if desired. Cut into wedges or rectangles. Serve warm.
Chef
