Baked Peach Pancake

Breakfast

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.

Average Rating: 4.863636

TOTAL TIME: Prep: 10 min. Bake: 25 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

Instructions

1. In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth.
2. 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.
3. Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired.

Nutrition Facts

1 piece (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.