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Fruit Cobbler - German Pancake topped German pancake meets fruit cobbler! Apples, blueberries, rhubarb, pears, plums, peaches. To serve 4 of us ~
Preheat two 12 inch cast-iron skillets in the oven as it heats up. ~Use apples, blueberries, rhubarb, pears, plums or peaches! Core and cube 6 apples, especially including 4 granny smith and 2 sweeter softer options. In large bowl mix them with some fresh lemon juice, and zest if you can, and just a sprinkle of salt. Set aside. In the two quart glass measure pitcher measure and whisk: 1 1/2 c (12 oz) milk 7 1/2 oz (1 1/2 c) whole wheat pastry flour 1/4 t salt 1 T sugar OR maple syrup or honey Whisk in: 6 eggs Set aside. Into the warmed skillets, melt: 4 oz coconut oil into EACH pan. (Butter burns more easily.) Divide the apples into the melted coconut oil, evenly dispersing them across the bottom in a single layer. Optionally: Saute the fruit on the stovetop at an enthusiastic simmer just briefly until the juices begin to flow. Pour pancake batter over the top. Top with raw walnuts or pecans, which will toast and be crispy and rich. Bake in a well-preheated (to 500*) convection oven! Bake at convection 400* about 20-30 minutes until the pancake is good and set. Or airfry at 450* for 12 minutes or so. Generously butter and lightly maple syrup or put just a bit of rhubarb compote on.
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