Apple & Nut German Pancakes
|Light brown sugar||1⁄3 Cup (5.33 tbs)|
|Apples||3 Medium, pared and thinly sliced|
|Ground cinnamon||1⁄2 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Granulated sugar||2 1⁄2 Tablespoon|
|Dry whole wheat pancake mix||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 1⁄2 Tablespoon|
|Sliced almonds||1 Cup (16 tbs)|
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.