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

Calories

117

Carbohydrates

29g

Protein

10g

Potassium

626mg

Fiber

8g

Sugar

15g

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

Direction

In a small bowl, combine peaches, sugar and lemon juice. 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.