Baked Peach Pancake

Baked Peach Pancake

from tasteofhome.com
Breakfast
35 min
149 kcal / serving

This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey

Ingredients

  • 2 cupsfresh or frozen sliced peeled peaches
  • 4 teaspoonssugar
  • 1 teaspoonlemon juice
  • 3 largeeggs, room temperature
  • ½ cupall-purpose flour
  • ½ cup2% milk
  • ½ teaspoonsalt
  • 2 tablespoonsbutter
  • ground nutmeg
  • sour cream, optional

Directions

  1. 1

    In a small bowl, combine peaches, sugar and lemon juice. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth.

  2. 2

    Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over.

  3. 3

    Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.