Apple Cinnamon Pancake Breakfast Recipe
Better Than the Box Meals from Convenience Foods
May 27, 2009
The aroma of apples, warm cinnamon and brown sugar, and pancake batter and the easy to make apple cinnamon pan-cake breakfast recipe will bring happy morning faces.
This Better Than the Box recipe starts with Bisquick Heart Smart baking mix. The directions for pancakes on the side of the box is made better with some delicious additional ingredients.
Cooking Utensils Needed
- 10 inch Non-Stick pan with lid.
- Flexible spatula.
- Sharp knife.
- Cutting board.
- Mixing bowl.
- Mixing spoon.
Ingredients for the Topping
- 1 Tablespoon canola oil.
- 3 Large apples (Pink Lady or Fuji taste best in this dish), others will work, too.
- 2 Tablespoons cinnamon.
- ½ Teaspoon nutmeg.
- 3 Tablespoons brown sugar.
- ½ Cup chopped nuts (almonds, pecans, walnuts).
Cut into slices the three apples (peeled or not peeled is your choice). Heat (medium) the pan and add the oil and let it warm before adding the apples. Cook the apples until they begin to soften then add the other ingredients and simmer for the time it takes to do the next step. Lower heat and stir to keep brown sugar from scorching. Now it is time to do some mixing.
Pan-Cake Ingredients
- 2 Cups Bisquick Heart Smart baking mix.
- 1 ¼ Cup low-fat or skim milk.
- 2 Eggs.
- 1/8 Teaspoon nutmeg.
- 1/8 Teaspoon cinnamon.
- 1 Teaspoon vanilla.
Put the ingredients in a mixing bowl and mix. The extra egg will make the pan-cake extra fluffy; the spices and vanilla, extra yummy. The combination of HeartSmart mix, low-fat or skim milk, and fruit make this recipe easy on the diet.
NOTE: If you don't have powdered non-fat milk in the cupboard or pantry go out and get some. It doesn't go bad and it works great in recipes like this one.
Putting It All Together
Spread the apple mixture evenly in the pan. Slowly pour the batter in a spiral outward being sure to cover all the apple. Shaking the pan gently will help even the batter. Turn heat to low and cover.
Patience While it Cooks
The trick to this recipe is letting the pan-cake cook slowly. The thick batter needs time to cook through and the chef needs patience to wait. It is time to turn it when the top begins to look dry and the edges are a light brown color. There may be the aroma of hot brown sugar, don't panic it isn't burning.
For the experienced chef it is time to turn the pan-cake over with the flip of the wrist. For the less experienced, use the edge of the spatula and cut the pan-cake into quarters. Turn each piece gently. It will taste just as good even if a piece breaks up a little. The apples will be browned and the brown sugar will have darkened and gotten a touch crunchy. Just right.
Once turned drizzle syrup around the edges to moisten what is now the bottom. Let it cook for another couple of minutes. Don't be afraid to gently pry a piece apart to check for doneness.
These Apple Cinnamon Pan-Cakes are great with or without syrup. Add a cup of hot coffee or tea, some cool juice, and enjoy a breakfast recipe that is better than the box.
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