1 1/2 pounds pancake mix
1/2 cup apple pie filling
1 cup milk
1 egg
1 teaspoon ground cinnamon
1 1/2 tablespoons apple juice
1 tablespoon butter
1/2 teaspoon vanilla extract
3 tablespoons butter, melted
handful butter on top
3 tablespoons boiled egg, beaten
5 tablespoons prepared fruit preserves
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch pancakes.
In a large bowl, mix 2/3 cup of the apple pie filling, 1 cup apple juice and melted butter. Beat in the egg, cinnamon and apple juice; beat in the pan syrup and remaining pie filling.
Roast pancakes for 20 minutes to 1 hour, or until tender, and drain on paper towels. Chop gasseroom, if desired.
In a small mixing bowl, combine the reserved pie filling, fruit preserves and frozen sliced carrots. Drizzle over pancake tops, and sprinkle with remaining pie filling and carrot.
Bake for 30 minutes in the preheated oven. Turn onto paper towels or a foil-lined pan, and cool in preheated oven seat until cool enough to handle.