These breakfast apples fast are disguised as pancakes.
This pancake that looks like a doughnut has a surprise in the center — an apple slice.
They’re easy to prep, and the recipe expands to any-size crowd. These are perfect for Sunday brunch.
Be sure to choose fresh, crisp apples. Keep an eye on them in the oven as these tend to brown quickly.
These work well with pancake mixes. If the batter is too thin, mix in extra flour.
3 tablespoons butter, melted
2 cups cored, peeled, sliced apples
1⁄2 cup dried cranberries
3⁄4 cup water
3⁄4 cup flour
1⁄4 cup nonfat dry milk powder
2 tablespoons sugar
Coat a rimmed cookie sheet with melted butter. Add apples and dried cranberries, toss to coat. Spread in a single layer and cover with foil. Bake at 425 degrees for 10 minutes.
Beat eggs. Add the water, flour, milk powder and sugar; beat just until smooth, small lumps OK. Pour over hot apples. Bake, uncovered, for 15 minutes or until edges are brown and centers are set. Serve immediately with syrup.
Notes: Raisins may be substituted for cranberries. Be sure to use milk powder instead of milk. It puffs the pancakes. Serve with butter and syrup.
Serves 4 .