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Ingredients Jump to Instructions ↓

  1. Crumb Mixture

  2. 1/2 cup corn flakes cereal, lightly crushed

  3. 1/4 cup Hungry Jack® Buttermilk or Extra Light and Fluffy Pancake & Waffle Mix (Add Milk, Oil & Eggs)

  4. 1/4 cup firmly packed brown sugar

  5. 3/4 teaspoon cinnamon

  6. 2 tablespoons margarine or butter, melted

  7. Pancake

  8. 2 1/2 cups (3 medium) coarsely shredded, peeled apples

  9. 1 tablespoon Hungry Jack® Buttermilk or Extra Light and Fluffy Pancake & Waffle Mix (Add Milk, Oil & Eggs)

  10. 1 teaspoon lemon juice

  11. 1 tablespoon brown sugar

  12. 1/3 cup cottage cheese

  13. 1 tablespoon oil

  14. 2 eggs

  15. 1 cup Hungry Jack® Pancake & Waffle Mix (Add Milk, Oil & Eggs)

  16. Topping

  17. 1 (8-oz.) container frozen whipped topping, thawed

  18. 1/4 cup sour cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease 12-inch pizza pan or 13x9-inch pan. In small bowl, combine all crumb mixture ingredients; mix well.

  2. In medium bowl, combine apples, 1 tablespoon pancake mix and lemon juice; mix well. Set aside.

  3. In small bowl or blender container, combine 1 tablespoon brown sugar, cottage cheese, oil and eggs; blend well. Stir in 1 cup pancake mix just until moistened. Spread batter evenly in greased pan.

  4. Top with apple mixture; spread to within 1 inch of edge of pan. Sprinkle crumb mixture over apples.

  5. Bake at 350°F. for 20 to 25 minutes or until golden brown. Just before serving, combine topping ingredients. Cut pancake into wedges; serve warm with topping.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1/6 of Recipe)

  8. Calories 380 (Calories from Fat 140),

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