Baked Apple Pancakes With Caramel Sauce
8 large eggs
1 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup butter or margarine
3 Granny Smith apples, peeled and thinly sliced
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Vanilla ice cream
Chopped, toasted pecans
Whisk together eggs and next 4 ingredients. (Mixture will be lumpy.) Add buttermilk and vanilla, whisking until batter is blended.
Coat 8 (7- x 4- x 1 1/2-inch) oval baking dishes with cooking spray. Place 1 tablespoon butter in each dish.
Bake at 425° for 3 to 4 minutes or until butter melts. Place apple slices evenly into dishes; bake 5 more minutes. Spoon about 1/2 cup batter into each dish. Sprinkle evenly with brown sugar and 1/2 cup chopped pecans. Bake 20 more minutes.
Sprinkle pancakes with powdered sugar, and top with a scoop of vanilla ice cream; drizzle with Caramel Sauce, and sprinkle with chopped, toasted pecans