Apple Pancakes

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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.

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