Baked Peach Pancakes Recipe
This dish makes for a dramatic presentation. Known as a Dutch baby pancake, this bowl-shaped pancake presents a whole new way to enjoy breakfast pancakes. For a savory version, you can serve it with bacon or ham.
How To Make Baked Peach Pancakes
- 2 cups peaches (fresh or frozen, peeled and sliced)
- 4 tsp sugar
- 1 tsp lemon juice
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 tsp salt
- 2 tbsp butter (or margarine)
- Ground nutmeg (for topping)
- 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 a 10-inch skillet and bake at 400 degrees for 3-5 minutes or until melted. Immediately pour the batter into hot skillet.
Bake for 20-25 minutes or until the pancake has risen and is puffed all over.
Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired.
How To Make Baked Peach Pancakes
Ingredients
- 2 cups peaches, fresh or frozen, peeled and sliced
- 4 tsp sugar
- 1 tsp lemon juice
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 tsp salt
- 2 tbsp butter , or margarine
- Ground nutmeg, for topping
- Sour cream, optional
Instructions
-
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 a 10-inch skillet and bake at 400 degrees for 3-5 minutes or until melted. Immediately pour the batter into hot skillet.
-
Bake for 20-25 minutes or until the pancake has risen and is puffed all over.
-
Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired.
Nutrition
- Calcium: 38mg
- Calories: 147kcal
- Carbohydrates: 17g
- Cholesterol: 94mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Potassium: 166mg
- Protein: 5g
- Saturated Fat: 4g
- Sodium: 268mg
- Sugar: 8g
- Vitamin A: 437IU
- Vitamin C: 4mg
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