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Baked Peach Pancake

Total Time

Prep: 10 min. Bake: 25 min.

Makes

6 servings

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

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

  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.

Nutrition Facts

1 piece (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.

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