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Baked Peach Pancake Recipe
Baked Peach Pancake Recipe photo by Taste of Home

Baked Peach Pancake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings

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

Nutritional Facts

1 serving (1 piece) equals 157 calories, 7 g fat (4 g saturated fat), 119 mg cholesterol, 277 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.

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.
Originally published as Baked Peach Pancake in Taste of Home October/November 1993, p29

Nutritional Facts

1 serving (1 piece) equals 157 calories, 7 g fat (4 g saturated fat), 119 mg cholesterol, 277 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Baked Peach Pancake

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 2, 2014

my spouse was tickled and impressed by this dish. It was an unusual breakfast for dinner entree for us. I've been asked "not to lose this one." only changes would be to drain peaches thoroughly ( i used frozen ) and use a deeper pan , as it rose up like atlantis from the deep.

MY REVIEW
Reviewed Jun. 12, 2013

So easy to make but people will think you spent hours in the kitchen. Delicious!

MY REVIEW
Reviewed Jun. 2, 2013

This was great and easy and my kind of recipe

MY REVIEW
Reviewed Jun. 2, 2013

This was great and easy and my kind of recipe

MY REVIEW
Reviewed May. 8, 2013

Delicious and beautiful. I added a teaspoon of almond extract to the peach mixture.

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