Thursday, February 21, 2013

Baked Peach Pancake - The Derrick Cookbook 1998

2 cups fresh or frozen, sliced, peeled peaches
4 teaspoon sugar
1 teaspoon lemon juice
3 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt
2 tablespoons 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 10-inch oven-proof skillet, bake at 400 degrees for 3-5 minutes 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 slices and sprinkle with nutmeg. Serve immediately with sour cream, if desired.

Serves 4-6.

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