Ingredients
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
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)
1
(8-oz.) container frozen whipped topping, thawed
1/4
cup sour cream
Preparation
Heat oven to 350°F. Grease 12-inch pizza pan or 13x9-inch pan. In small bowl, combine all crumb mixture ingredients; mix well.
In medium bowl, combine apples, 1 tablespoon pancake mix and lemon juice; mix well. Set aside.
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.
Top with apple mixture; spread to within 1 inch of edge of pan. Sprinkle crumb mixture over apples.
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.
