A tasty French breakfast or dessert that’s great for whatever fruit is in season.
1/2 teaspoon lemon zest
1/4 cup sugar
1/2 cup Highwood Crossing Organic Muffin and Pancake Mix
1 cup milk
1 tablespoon butter
6 plums, stoned and cut into chunky bit sized pieces (approx 1 cup)
Preheat oven to 425ºF. Mix the lemon zest with the sugar in a small dish. In another bowl, beat the eggs and whisk in the milk. Add the Highwood Crossing Organic Muffin and Pancake Mix a little at a time to the egg and milk mixture until smooth. Stir in half the lemon sugar.
In a 10” non-stick skillet with heat resistant handle (or cast iron pan), melt the butter over medium heat, coating the bottom and up the sides halfway. When the butter is bubbling, add the fruit. Stir until softened, about 2-3 minutes. Sprinkle with the remaining lemon sugar. When the sugar dissolves into a syrup, about 2 minutes, stir the batter and pour it carefully into the pan over the fruit.
Put the skillet into the oven to bake until the clafouti is golden brown and is set and puffed up at the edges – about 20-25 minutes. Divide into 4-6 bowls and sprinkle with confectioners sugar if you’d like.