Raspberry Peach Puff Pancake

Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.

Ingreadient

• 2 medium peaches, peeled and sliced
• 1/2 teaspoon sugar
• 1/2 cup fresh raspberries
• 1 tablespoon butter
• 3 large eggs, room temperature, lightly beaten
• 1/2 cup fat-free milk
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup vanilla yogurt

Step by step

1. Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.
2. Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
3. Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.