Nancy Wilkinson of Priceton, New Jersey, submitted this to Taste Of Home Magazine. I tried it and it really is a hit, especially when you use those late summer fresh sweet peaches.
Serves: 6
Prep.Time: 15 minutes + 25 minutes baking
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
Ground Nutmeg
Sour Cream, optional
Preheat oven to 400 degrees. In a large bowl, combine peaches with sugar and lemon juice; set aside. In another bowl, beat eggs until fluffy. Add flour, milk and salt; beat until smooth. Place butter in a 10" ovenproof skillet; bake 3-5 minutes or until melted. Immediately pour batter into hot skillet; bake 20-25 minutes or until pancake has risen and is puffed all over. Fill with peach mixture; sprinkle with nutmeg. Serve immediately, with sour cream if desired.

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