Cinnamon Apple Oven Pancake

Pancake
¼ C. butter
1 C. flour
2 C. milk
3 Eggs
½ t. salt

Filling
2 T. butter
2 t. cornstarch
1 T. cold water
1/3 C. firmly packed brown sugar
½ t. cinnamon
2 medium cooking apples, peeled, cored and sliced ½" thick.

• Heat oven to 400.

• In 12x8" baking pan melt ¼ C. butter in oven.

• In small mixer bowl combine all remaining pancake ingredients. Beat at low speed, scraping bowl often, until well mixed. Pour melted butter into batter; continue beating until well mixed.

• Pour batter into hot pan.

• Bake for 30 to 40 minutes or until puffed, set in center and golden brown.

• Meanwhile, in 10" skillet melt 2 T. butter, add cornstarch, water and brown sugar, stirring constantly, until sugar dissolves and mixture bubbles and thickens (2 to 3 minutes).

• Stir in apples. Continue cooking, stirring constantly, until apples are evenly coated and crispy tender (10 to 12 minutes). Spoon filling over hot pancake; serve immediately. Serves 6.

 

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