Fruity Pancakes

by Rebecca from Ohio


1 cup multigrain pancake mix
2/3 cup low-fat milk
1 egg (or 2 egg whites), beaten
1/8 teaspoon cinnamon
2 tablespoons vegetable oil
1/4 cup butter
1/3 cup packed brown sugar
1 medium apple, sliced


1. In a mixing bowl, combine pancake mix, milk, egg, cinnamon and oil.
2. Melt butter in an 8-inch ovenproof skillet.
3. Stir in the brown sugar and apple slices. Saute to dissolve sugar.
Pour batter over apple mixture. Cook, uncovered, over medium heat until bubbles start forming on top of pancake.
4. Bake, uncovered, at 350 degrees F for about 15 minutes or until golden.
5. Flip pancake onto a platter. Serve with syrup.

This article first appeared in the August 2006 issue of Focus on the Family Clubhouse magazine. Copyright © 2006 by Focus on the Family. Used by permission. Photo © Ron Nickel.