- 2 cups fresh or frozen sliced peeled peaches
- 4 teaspoons sugar
- 1 teaspoon lemon juice
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- Ground nutmeg
- Sour cream, optional
- In a bowl, combine peaches with sugar and lemon juice; set aside. In a mixing bowl, beat eggs until fluffy. Add flour, milk and salt; beat until smooth. Place butter in a 10-in. skillet; bake at 400° for 3 to 5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20 to 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: 4-6 servings.
Reviews forBaked Peach Pancake
"Sooooo Good! Did not have sour cream so topped with vanilla yogurt."
"YOUR MOTHER RAISED AND TRAINED A GREAT COOK.Next time I am going to use fresh apple slices from our apple tree and brown sugar.Mmmmmmmmmmm."
"Super yummy! I think I would use a bit of vanilla and nutmeg in the batter next time, but it was delicious!"
"This was wonderful. I used fresh peaches, but I also warmed them up."
"I prepared this recipe today and easily gives it five stars. I did use Splenda and skim milk but you would never have known it. The nutmeg gives it a nice pop of flavor. No syrup needed. Will we have this again? Definitely YES! Husband and I ate the whole thing. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."
"What an awesome recipe! Instead of serving it with sour cream, I drizzled the peaches with whipping cream...YUM! It was so good that my husband and I ate the whole thing for brunch!"
"So easy to make but people will think you spent hours in the kitchen. Delicious!"