Recipe: Apple Streusel Pancake

APPLE STREUSEL PANCAKE

FOR THE STREUSEL:
1 cup oats (quick or old-fashioned, uncooked), divided use
1 1/4 cups all-purpose flour, divided use
1/4 cup firmly packed brown sugar
3 tablespoons margarine or butter, melted
FOR THE APPLES:
1/3 cup granulated sugar
1 teaspoon ground cinnamon
4 tablespoons (1/2 stick) margarine or butter, cut into pieces
3 medium tart apples (about 1 1/4 pounds), cored and cut into thin wedges
FOR THE PANCAKE BATTER:
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 cup fat-free milk
1 egg, lightly beaten

TO MAKE STREUSEL:
Combine 1/2 cup oats, 1/4 cup flour, brown sugar and melted margarine in small bowl; stir until crumbly. Set aside.

Heat oven to 350 degrees F.

Place the 4 tablespoons margarine in 8-inch-square glass baking dish. Bake 3 to 5 minutes or until margarine is melted.

TO PREPARE THE APPLE MIXTURE:
Remove baking dish from oven. Stir in granulated sugar and cinnamon. Add apples; stir until apples are well coated with sugar mixture.

Bake 10 to 15 minutes or until apples have softened, stirring occasionally.

TO MAKE THE PANCAKE BATTER:
In large bowl, combine the remaining 1 cup flour, the remaining 1/2 cup oats, baking powder and salt; mix well.

In small bowl, combine milk and egg; blend well. Add to dry ingredients all at once; stir until dry ingredients are moistened. (Do not overmix.) Spoon over apple mixture in baking dish, spreading batter to sides. Sprinkle reserved oat streusel evenly over batter.

Bake 25 to 30 minutes or until toothpick inserted in center comes out with a few moist crumbs clinging to it. Serve immediately.

Makes 8 servings
Source: Quaker Oats