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Chocolate Brownie Waffles
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Easy Blueberry Pancakes
Check the freshness date on the package. Pancakes won't rise properly if the leavening is outdated.
Cranberry Apple Crumble Topped Pancakes
Recipe Yield:
What You'll Need
- For the filling:
- 1 large apple, peeled and diced
- 12 oz. of fresh cranberries
- 1/2 cup brown sugar
- 2 tbsp. flour
- For the topping:
- 1-1/2 cup quick cooking oats
- 4 tbsp. butter, softened
- 2 heaping tbsp. flour
- 1/2 cup brown sugar
- For the pancakes: (make two batches to serve 4-6 people)
- Aunt Jemima Complete Buttermilk Pancake Mix
- Water
- Syrup for serving
Products in Recipe:
What You'll Do
| 1 | Preheat oven to 375 degrees. |
| 2 | In a mixing bowl, add cranberries, apples, flour, and sugar. Toss to combine. |
| 3 | Spread mixture in a small-medium sized baking dish. |
| 4 | Combine the ingredients for the topping and then stir with a fork until mixture is combined and crumbly. Spread over the fruit mixture. |
| 5 | Bake uncovered for 45-55 minutes, or until fruit is tender. Remove from oven and store at room temperature covered for up to three days. |
| 6 | When ready to serve, prepare pancakes according to box instructions. Take an ice cream scoop size of the crumble and top each stack of pancakes. |
| 7 | This crumble will make a fair sized amount. Serve any leftover warm with whipped cream or ice cream later! |
Products in Recipe:
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Secrets to Perfect Pancakes
You can add stir-ins such as blueberries, chopped apples, bananas, nuts and mini-chocolate chips. Add up to 1/4 cup of stir-ins for each cup of mix.
