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
Baked Peach Pancake Recipe photo by Taste of Home
Baked Peach Pancake
Baked Peach Pancake Recipe photo by Taste of Home
Baked Peach Pancake
Prep Time
10 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 2 cups fresh or frozen sliced peeled peaches
- 4 teaspoons sugar
- 1 teaspoon lemon juice
- 3 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup 2% milk
- 1/2 teaspoon salt
- 2 tablespoons butter
- Ground nutmeg
- Sour cream, optional
Directions
- 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.
- 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.
- Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.
Nutrition Facts
1 serving (calculated without sour cream): 149 calories, 7g fat (4g saturated fat), 105mg cholesterol, 272mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 5g protein. Diabetic exchanges: 1 medium-fat meat, 1 fat, 1/2 starch, 1/2 fruit.