by Janet Henderson Schoniger
This recipe is from Jo Anne Larzik, an enthusiastic Colorado grandmother, mother and certified holistic nutrition practitioner who has been teaching 5- to 12-year-old children how to cook for the past 15 years with a series of classes called Now We’re Cookin’! Kids (nowwerecookinkids.com).
NOTE: This recipe can be served as a standalone breakfast dish. Jo Anne uses cage-free eggs and organic products, but substitutions can be made. Whenever a child is cooking, an adult should be supervising or assisting, especially when children are using knives and putting dishes or baking sheets into the oven. Depending on the age, ability and maturity of the child, these tasks may need to be performed by an adult. Kid-sized oven mitts that extend to the elbow help ensure children will be safe when cooking at a stove top.
Oven-Baked Pancake With Fruit Compote
2 tablespoons beaten egg
2 tablespoons flour
2 tablespoons milk
1½ tablespoons maple syrup
¼ teaspoon sugar
½ cup mixed fresh fruit for compote
HOW TO PREPARE:
To make fruit compote, cut and dice fresh fruit of your choice. Berries, peaches and pineapple work well. Stir in 1 tablespoon maple syrup. Set aside to reach room temperature while making pancake.
Beat egg with an electric beater in a small stainless steel bowl until light and fluffy. Measure and mix all dry ingredients together in a small bowl. Add all at once to egg and beat until smooth. Add milk and beat again until smooth.
Grease small 4-inch round oven-safe bowl with organic vegetable spray. Add ½ teaspoon butter and then place in a 425° oven for 1 minute until the butter melts. Remove. Add batter all at once to bowl and bake for 7 minutes until puffed and lightly browned. Remove and add fruit compote. Serve immediately with maple syrup.