Instructions: Heat oven to 400 . In 9 x 13 baking pan, melt 1/4 cup butter in oven (5 to 6 minutes). In small bowl combine all remaining pancake ingredients.

Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).

Pour melted butter into batter; continue beating until well mixed. Pour batter into hot pan. Bake for 30 to 40 minutes or until puffed, set in center and golden brown. Meanwhile in 10 inch skillet melt 2 tablespoons butter. In small bowl stir together cornstarch and water. Stir brown sugar, cinnamon and cornstarch mixture into butter. Cook over medium heat, stirring constantly, until sugar dissolves and mixture bubbles and thickens (2 to 3 minutes). Stir in apples. Continue cooking, stirring constantly, until apples are evenly coated and crisply tender (10 to 12 minutes). Spoon filling over hot pancake; serve immediately.

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