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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
2 cups fresh or frozen sliced peeled peaches |
4 teaspoons sugar |
1 teaspoon lemon juice |
3 eggs |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup whole milk |
1/2 teaspoon salt |
2 tablespoons butter |
ground nutmeg |
sour cream, optional |
Directions:
1. In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth.
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. Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired. Yield: 6 servings.
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