Austrian Apple Oven Pancake

Share this oversized crunchy topped apple pancake with your family and friends.

  • prep time 20 min
  • total time 45 min
  • ingredients 15
  • servings 6

Ingredients

Crumb Mixture

1/2
cup corn flakes cereal, lightly crushed
1/4
cup Hungry Jack® Buttermilk or Extra Light and Fluffy Pancake & Waffle Mix (Add Milk, Oil & Eggs)
1/4
cup firmly packed brown sugar
3/4
teaspoon cinnamon
2
tablespoons margarine or butter, melted

Pancake

2 1/2
cups (3 medium) coarsely shredded, peeled apples
1
tablespoon Hungry Jack® Buttermilk or Extra Light and Fluffy Pancake & Waffle Mix (Add Milk, Oil & Eggs)
1
teaspoon lemon juice
1
tablespoon brown sugar
1/3
cup cottage cheese
1
tablespoon oil
2
eggs
1
cup Hungry Jack® Pancake & Waffle Mix (Add Milk, Oil & Eggs)

Topping

1
(8-oz.) container frozen whipped topping, thawed
1/4
cup sour cream
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    380
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    630mg
    630%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    2g
    2%
      Sugars
    25g
    25%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    8%;
    Calcium
    15%;
    Iron
    20%;
    Exchanges:
    2 Starch; 1 1/2 Fruit; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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