Thursday, August 1, 2013

Baked Peach Pancake

(based on a recipe in Healthy Cooking, June/July 2012)

2 c sliced peeled peaches
4 t sugar
1 t lemon juice
3 eggs
½ c flour
½ c whole milk
½ t salt
2 T butter
Sour cream (optional)

Combine peaches, sugar and lemon juice in a small bowl. In a large bowl, beat eggs until fluffy. Add flour, milk and salt; beat until smooth. Place butter in a 10” ovenproof skillet and put skillet in 400 oven for 3 to 5 minutes or until the butter melts. Immediately pour the batter into the skillet. Bake for 20 to 25 minutes or until risen and puffed. Fill with peaches; sprinkle with nutmeg. Serve immediately. Add sour cream if desired.

No comments:

Post a Comment