3/4 c. Aunt Jemima original pancake mix
1/2 c. milk
3 eggs
1/3 c. sugar
3 lg. tart cooking apples, pared & thinly sliced (apples should yield about 3 c.)
1/4 c. butter, melted
1/2 c. chopped pecans
1 tsp. cinnamon

Heat oven to 450 degrees. Combine pancake mix, milk, eggs and 1 teaspoon sugar; mix well. In a 10" oven proof casserole (Corningware works best) saute apples in melted butter over medium high heat until tender. Remove from heat, sprinkle apple with nuts. Pour batter evenly over apples and nuts. Combine remaining sugar and cinnamon and sprinkle over batter. Cover skillet with lid or foil. Bake for 10 to 12 minutes or until pancake is puffed and sugar is melted. Loosen side of pancake form skillet, cool slightly. Top with butter and syrup or eat plain. This can be made ahead and frozen. Thaw before heating or putting in microwave.