Apple Puffed Pancakes from Historic Smithton Inn

 
Apple Puffed Pancakes - Recipe from Historic Smithton Inn


Incredients:

Historic Smithton Inn

Fruit:
8 medium apples
3 Tbsp unsalted butter
2/3 cups packed light brown sugar
2 tsp ground cinnamon
3/4 tsp ground nutmeg

Pancake:
1 1/4 cup pancake mix
2/3 cups milk
2 Tbsp sugar
2 Tbsp vegetable oil
2 eggs   

Directions:
Preheat oven to 375 degrees
Peel, core and cut the apples into 1/4 inch thick slices.
Heat the butter in a sauté pan over medium heat until it starts to foam
Add the apples and cook them until tender, about 10 minutes.
Turn off the heat and stir in the brown sugar, cinnamon and nutmeg.  Set aside
Grease two (2) 9 inch pie tins.  Divide fruit into bottoms of the pans
In medium bowl, combine pancake mix, milk, sugar, vegetable oil and eggs.  Beat with wire whisk until smooth.  Pour over fruit.
Bake 15 to 20 minutes or until golden brown and cooked through (if top gets brown before cooked through, put foil over the top & continue cooking.
Flip onto a large plate, sprinkle with confectioner’s sugar.  Serve with whipped cream on the side.