Whole-Wheat Oven Pancake

Put a large round platter upside down over the top of pan and then flip over together with pan. The pancake should come out clean onto the platter. Slice, eat, and enjoy!

Ingreadient

• 5 eggs (preferably pastured and/or organic)
• 2 teaspoons pure vanilla extract
• 1/4 cup honey (plus 1 teaspoon, divided)
• 1/2 cup whole-wheat flour (I used King Arthur's White Whole Wheat Flour)
• 1 teaspoon baking powder
• 1 pinch salt
• 1 1/2 tablespoons butter (preferably organic)
• 1 apple (preferably organic)
• 1 pear (preferably organic)
• 1 teaspoon cinnamon (We prefer fresh)
• pure maple syrup
• berries

Step by step

1. Preheat the oven to 375 degrees F.
2. Core and slice both the apple and pear (you can leave the peel on) into pieces between ¼” and ½” thick, set aside.
3. In a blender combine the eggs, vanilla, honey, flour, baking powder and salt. Blend until smooth, about 10 – 15 seconds.
4. Heat the butter in an ovenproof sauté pan over medium heat. Add the sliced pears and apples and cook for about 5 minutes or until soft. Sprinkle the fruit with cinnamon and remaining teaspoon of honey then toss to combine.
5. Spread fruit evenly across bottom of pan and pour batter over top. Cook for about 4 - 5 minutes over medium-low heat until the bottom is set. Transfer to oven and bake until top is golden brown, about 6 – 8 minutes.
6. Put a large round platter upside down over the top of pan and then flip over together with pan. The pancake should come out clean onto the platter. Slice, eat, and enjoy!