FRUITED PUFF PANCAKE

Fruited Puff Pancake image

Provided by Bonnie Beck

Time 50m

Number Of Ingredients 11

1/4 c raw organic butter
1/4 c organic walnuts, pecans, hazelnuts, brazil or almonds
1/2 c organic sugar
2 tsp cinnamon
3 ex large organic eggs
1 c raw organic whole milk
1/2 tsp fine sea salt or fine kosher salt
1 c sifted organic all purpose flour
3 large cooking apples, peeled, cored, and sliced, your choice of apples ( l like a mix of apples)
1 can(s) sour cherries well drained or fresh cranberries
a tad of grated lemon or orange peel

Steps:

1. You are going to need a large cast iron skillet for this. Or you could use a pyrex dish, but I never have. YOU MUST PREHEAT THE OVEN TO 375*.
2. Melt butter in a large cast iron skillet on a low light. Keep warm.
3. Toss together the nuts, sugar, cinnamon and fruit.
4. Add to the warm melted butter and spread the fruit and nut mixture evenly over the pan. Add the a bit of the grate lemon or orange peel I am always yaking about not to throw away. If your smart you would have some in freezer bags.
5. Bake together for 5 mintues at 375*
6. Mix together with a whip the eggs, milk, flour and salt.
7. Pour oven the hot fruit and nut mixture. Bake 30 minutes until golden brown.
8. Serve in pan with Devonshire cream or powdered sugar.
9. Sometimes I have made a lovely pudding, fruit and filled this puff pancake after it has cooled and finished baking.
10. To me this is just a large Yorshire pudding.
11. DON'T BE THROWING AWAY THE PEELS FROM THE FRUIT. PUT THEM IN A FREEZER BAG AND I WILL TELL YOU WHAT TO DO WITH THEM ONE DAY SOON.