Baked Peach Pancake

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

Ingreadient

• 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

Step by step

1. 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.
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.