Serves: 6
Total Calories: 162
1. In 10-inch pie plate or oven-safe skillet place butter. Heat in 425°F oven for 4 minutes or until melted. Remove from oven.
2. Meanwhile, in blender container combine cereal, eggs, milk, flour and salt. Cover and blend for 15 seconds or until smooth. Pour into hot skillet. Bake at 425°F for 20 minutes or until golden brown and puffed. Remove from oven. Sprinkle with powdered sugar. Cut into wedges.
3. Meanwhile, in small saucepan stir together brown sugar, cornstarch and cinnamon. Gradually stir in apple juice. Cook and stir over medium heat until mixture boils and thickens. Stir in apples. Cook and stir over medium heat until heated through. Stir in raspberries and blueberries, if desired. Serve over hot pancake wedges.
This Baked Pancake With Apples recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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