Ingredients

• 1 cup Organic High Fiber Pancake Mix
• 2 Tbsp Unsalted Butter melted, plus extra for pan
• 1 cup Milk
• 1/2 cup Applesauce
• 1 tsp Vanilla Extract
• 4 Eggs
• Apple Compote optional, see recipe below
• Whipped Cream optional

• 2 Tbsp Unsalted Butter
• 1/2-3/4 cup Brown Sugar
• 4 tart Apples chopped
• 2 tsp Lemon Juice
• 1/2 tsp Cinnamon
• Nutmeg

Instructions

1. Place pancake mix in a medium bowl. Add melted butter and mix with a fork until the mixture clumps together to the size of peas. Whisk in the milk, applesauce and vanilla until fairly smooth. Whisk in the eggs, one at a time. Let the batter sit at room temperature for 1 hour. Or, cover and chill the batter for up to 24 hours. Allow it to come to room temperature and beat slightly before baking.
2. Place an oven rack on the bottom shelf of the oven and preheat the oven to 425°F*.
3. Melt extra butter and brush onto bottom and sides of a 12-inch skillet. Place skillet in oven and heat until butter is bubbling, 2-3 minutes. Remove the skillet from the oven and pour the batter into the hot skillet.
4. Bake for 15 minutes. Lower the heat to 350°F and continue to bake until the edges are puffed and golden brown, about 30 minutes. Serve warm with apple compote and whipped cream, if desired.

1. Melt butter in saucepan. Add sugar and stir until dissolved. Add apples and let cook until softened but still hold their shape. Add lemon juice and spices. Let cool slightly.