1 (16 oz.) can whole berry cranberry sauce
2 c. Bisquick mix
1 egg
1 1/3 c. milk
2 c. finely chopped unpared apple (about 1 1/2 med. apples)
2 tbsp. granulated sugar
1 tbsp. lemon juice
Powdered sugar

Heat cranberry in small saucepan. Keep warm. Beat baking mix, egg, and milk with wire whisk until smooth. Fold in apple, sugar, and lemon juice.

Pour by scant 1/4 cupfuls onto hot, greased griddle. Cook until flapjacks are dry around edges. Turn; cook until golden brown. Stack 5 flapjacks, filling layers with warm cranberry sauce. Sprinkle powdered sugar over top. Repeat with remaining flapjacks. Cut into wedges. Serve immediately. Makes 9 servings.