- 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 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 ounce) container frozen whipped topping, thawed
- 1/4 cup sour cream
- Heat oven to 350 degrees F. Grease 12-inch pizza pan or 13×9-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 degrees F for 20 to 25 minutes or until golden brown. Just before serving, combine topping ingredients. Cut pancake into wedges; serve warm with topping.