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Baked Peach Pancake

Name: Baked Peach Pancake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings.
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

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Total Time

Prep: 10 min. Bake: 25 min.

Makes

6 servings

Updated: Mar. 23, 2022

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

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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

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.

Nutrition Facts

1 serving (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.

Baked Peach Pancake

Ingredients

Directions

Nutrition Facts

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