Apple Pancakes

-
Oven-baked apple-pecan pancakes served in the fall season.
(Makes 6 servings)

3 eggs
1/2 cup milk
3/4 cup pancake mix
1/3 cup sugar, divided
2 large tart cooking apples, peeled, cored, and thinly sliced (about 2 cups)
1/4 cup chopped pecans
1 teaspoon cinnamon

Preheat oven to 450 degrees. Spray a 9 -inch glass pie pan with nonstick cooling spray; set aside.

In a medium bowl, beat eggs. Add milk, pancake mix and 1 teaspoon of the sugar; mix well with a wire whisk. Set aside.

Place apple slices in pie pan, cover tightly with plastic wrap or microwave lid. Microwave on high at 2 minute intervals until apples are tender. Sprinkle over apples the pecans and 3 Tablespoons sugar; pour reserved batter over top. Combine remaining sugar with cinnamon and sprinkle over batter.

Cover and bake 10 to 12 minutes or until pancake is set. ( Use an inverted pie pan or tented foil to cover) Serve hot, cut in wedges and invert wedge with apples on top. Serve with maple syrup or apple-cinnamon syrup.

To add an 'old-fashioned' taste, reduce pancake mix to 1/2 cup and add 1/4 cup buckwheat pancake mix.

Comments

Post a Comment

Popular posts from this blog

Swiss Chicken Casserole

-
Image
This was an  easy & tasty casserole, My girls also loved it, which makes it a win win!  I served it with green beans and buttermilk biscuits, which was a great combination.  I have to admit that I forgot to buy the cream of chicken so I had to use the cream of mushroom that I had in the pantry.  I think it was still great!  6 skinless, boneless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 2 cups herb-seasoned stuffing mix          (Pepperidge Farm Herb Blend is good) 1/4 cup butter Preheat oven to 350.  Arrange chicken in 12x8x2 baking dish.  Top with Swiss cheese slices.  Combine soup and milk and stir well.  Spoon mixture over chicken and sprinkle with stuffing mix.  Drizzle butter or margarine over crumbs.  Bake for 50 minutes and enjoy!
Read more

Moravian Chicken Pie

-
Image
Chicken pie is a hands down favorite in my house.  We never have to tell the girls to finish their dinner.  This is one of those rare meals that we can all enjoy and eat in peace!  I hope you enjoy it as much as we do.  A few variations that we have done...my husband loves to include vegetables in every meal so he enjoys vegetables on top of the chicken.  It is good too, but i prefer the plain and then have the veggies on the side.  It is also good with mashed potatoes on the side.  I also always serve a side of chicken gravy. Pie Crust (if you dare it is delicious but the store bought is always quicker) 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 6 -8 tablespoons cold water Filling 2 1/2 cups chopped cooked chicken 1 teaspoon salt 1 teaspoon ground pepper 3 tablespoons flour 1 cup chicken broth 1 -2 tablespoon butter, cut in pieces (optional) Crumb Topping 1/4 cup all-purpose flour 1 tablespoon butter For Pie Crust, combine flour and salt in a
Read more

Baked Oatmeal

-
Image
Here's a Penzey's recipe for baked oatmeal.  My favorite part of the recipe is that you can make it the night before.  Then pop it in the oven in the morning and enjoy an easy warm good breakfast.  Experiment with the fruit you put in it, peaches, blueberries, apricots, apples.  The options are endless.  Share if you try something that is good.  1/2 Cup butter, softened (1 stick) 1/4 Cup white sugar 1/2 Cup brown sugar 2 eggs 1 Cup milk 1/2-1 tsp. PENZEYS CINNAMON 1/2 tsp. salt 1 TB. baking powder 3 Cups regular or quick-cooking oats 1/2 Cup fresh or frozen blueberries 1 peach, skinned, chopped, pit removed 2 TB. VANILLA SUGAR warm milk (optional) Beat together the butter and sugars. Mix in the eggs, milk, CINNAMON, salt, baking powder and oats. Beat well. Add the fruit. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight. In the morning, preheat the oven to 350°. Uncover the pan and sprinkle with VANILLA SUGAR. Bake in preheated oven until f
Read more