|apple raisin mixture|
A couple weekends ago I tried a new recipe and baked an Apple and Raisin Oven Pancake for Master Ken's class. During the class, I volunteered to cook up some shiitake mushrooms. When I returned to the classroom with a plate of sauteed shiitake, the pancake was completely devoured by my classmates. Today I baked another one so that I could have a taste. As soon as I got to the class, I cut a slice for myself. Its texture is more custard-like instead of pancake. I think this is a good candidate for candy cap mushrooms, so next time I will add some candy cap powder to it. It will then have a maple syrupy aroma.
This is a hearty brunch dish with little sugar and butter. You can experiment it with other fresh and dried fruits.
|pour batter over baked apple raisin mixture|
Here's the recipe:
1 large apple (or 2 smaller apples), cored and thinly sliced
1/2 cup raisins (gold or regular)
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2/3 cup milk
2/3 all purpose flour
2 tablespoons melted butter or margarine
powered sugar (optional)
Preheat oven to 350 degrees F. Spray 9-inch pie plate with nonstick cooking spray.
Combine apple, raisins, brown sugar and cinnamon in medium bowl. Transfer to prepared pie plate.
Bake, uncovered, 10-15 minutes or until apple begins soften. Remove from oven. Increase oven temperature to 450 degrees F.
While baking the apple, whisk eggs, milk, flour and butter in medium bowl until blended. You may want to sift the flour first so it doesn't end up with clumps. Pour batter over apple mixture.
Bake 15 minutes or until pancake is golden brown. Invert onto serving dish (optional). Sprinkle with powdered sugar if desired.