Print Options

Back to Baked Peach Pancake >

Include these items:

Select reviews >

Taste of Home Logo

Baked Peach Pancake

 Baked Peach Pancake
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
6 ServingsPrep: 10 min. Bake: 25 min.

Ingredients

  • 2 cups fresh or frozen sliced peeled peaches
  • 4 teaspoons sugar
  • 1 teaspoon lemon juice
  • 3 Eggland's Best Eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • Ground nutmeg
  • Sour cream, optional

Directions

  • 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.
  • 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. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 157 calories, 7 g fat (4 g saturated fat), 119 mg cholesterol, 277 mg sodium,

2 of 2

Baked Peach Pancake (continued)

Nutritional Facts: 18 g carbohydrate, 1 g fiber, 5 g protein.