CEimB: Mixed Berry Cobbler Pancake Cookies

This weeks Craving Ellie recipe was chosen by Pam of Cookies with boys.  Pam is always making something that is sure to please every family’s tastes.  Check out her site for this weeks recipe.  The recipe, by Ellie Krieger, can also be found at FoodNetwork.   The recipe I made, can only be found here at Apple Crumbles.

I absolutely loved the sound of the Mixed Berry Cobbler, but knew we would only take a couple of bites then the rest would go to waste.  We just don’t eat desserts.  Since I didn’t want to miss this weeks cooking with the CEimBers, I turned the cobbler into something I knew one of us would eat.   I just didn’t realize it would be eaten in ONE SITTING!!!!  Ah HEM!  TED!!!!  Didn’t you and Pam JUST discuss portion control?!!!

* Indicate changes from the original ingredients.

The Fruit Syrup:  *I did not add 1/4 cup flour and I reduced the sugar from 1/4 cup to 2 TBS.

• 3/4 cup Frozen Strawberries
• 1/2 cup Frozen Blueberries
• 1/2 cup Frozen Raspberries
• 2 TBS sugar
• 1/2 orange – juiced and zested

* Indicate changes from the original ingredients.

The Cobbler Cookie – Pancake: *I increased the wheat flour from 1/4 cup to 1/2. Replaced all-purpose flour with old fashioned oats. Replaced the sugar with honey.  Used 1/4 low fat milk instead of 1/3 cup low fat buttermilk. Reduced canola oil by 1 TBS.

• 1/2 cup Whole Wheat flour
• 1/4 cup Old Fashioned Oats
• 2 TBS honey
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• pinch salt
• 2 TBS Smart Balance Light (or use Butter)
• 1/4 cup Low fat milk
• 1 TBS canola oil

Sprinkle frozen fruits with sugar.  Add the orange juice and zest and allow to defrost.  When you are ready to eat, you can heat this up if desired.

To make the cobbler cookie pancake, preheat the oven to 400F and brush a baking sheet with the 1 TBS canola oil.

In a large bowl, mix the flour, oats, baking powder, soda, salt, honey, Smart Balance (or butter), and milk.

When mixed, drop by about 3 inch discs, flattened, onto the prepared baking sheet.

Bake for 8 – 10 minutes or just until brown on top.

To serve, put on a plate, like a pancake and top with fruit syrup.

Whoops! Is that whip cream?   I’ve seen whipped cream on pancakes…why not?!

So I fibbed a bit earlier.  I DID indulge in 2 of these little treats.  But Ted ate the remaining SIX as a snack …YES…A SNACK!!!! later in the morning.

It’s a good thing he rides his bike 20 plus miles most weekdays!

Pam, even though I didn’t make the recipe as called out by Ellie, I loved working with the recipe to create these, as you can guess, very popular little breakfast cobbler-cookie-pancakes.  Great pick!

Tagged as: breakfast cookie, breakfast food, fruit syrup, healthy food, Pancakes, Quick Meals, recipes