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directions...
Pre-heat theoven to400°F. Put thecubedapples in
a cast iron skillet with thebutter, cinnamon, and nut-
meg. Sauté until the apples begin to soften, about
fourminutes. In themeantime, combine theeggs, co-
conutmilk, flour,andwhite sugar ina foodprocessororblenderandblenduntil smoothand frothy. It isalso
possible towhisk themix for this step. When theappleshave softened, put thecast ironpanwith theapples
into theovenandallow thepan toheat for about fiveminutes. After thepan is heated, open theovendoor
andpour thebattermixtureover theapples. Allow it tobake forabout 25minutes.
Tomake thechutney, seedyourpomegranate, chop theplums into small cubes, andcut themint leaves into
ribbons, stir the fruit andmint togetherand let it sitwhile thepancake finishes.
Serve the pancake hot out of the ovenwith confectioner’s sugar sprinkledover the topanda spoonful of
plumchutneyon the side. Serves four largeportions.
Note: tomake this gluten free simply substitute theall purpose flourwithbrown rice flour, buckwheat flour,
oranothergluten free flourof your choice
ingredients...
•2apples, peeled, cored&cubed
•2 tbspbutter
•1 tspcinnamon
•1 tspnutmeg
•3eggs
•2 tbspwhite sugar
•1cupcoconutmilk
•1cupall purpose flour
• icing sugar
•4plums
•1cuppomegranate seeds
•1handful freshmint leaves
Corynn Fowler writes a foodblogcalledNourishedbyCorynn. Please visit her at
Baked
Apple
Pancake
with Pomegranate
& PlumChutney
RECIPE&PHOTOS | CORYNNFOWLER
