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BAKED PEACH PUFFED PANCAKE




List of Ingredients



• 2 CUPS FRESH OR FROZEN SLICED PEELED PEACHES
  
• 4 TEASPOONS SUGAR
  
• 1 TEASPOON LEMON JUICE
  
• 3 EGGS
  
• 1/2 CUP FLOUR
  
• 1/2 CUP MILK
  
• 1/2 TEASPOON SALT
  
• 2 TABLESPOOONS BUTTER OR MARAGARINE
  
• GROUND NUTMEG, OPTIONAL
  
• SOUR CREAM, OPTIONAL
  






Instructions



1. PREHEAT OVEN TO 400°.
   
2. IN A BOWL, COMBINE PEACHES WITH SUGAR AND LEMON JUICE AND SET ASIDE.
   
3. IN A MIXING BOWL, BEAT EGGS UNTIL FLUFFY, ADD FLOUR MILK AND SALT, BEATING UNTIL SMOOTH.
   
4. PLACE BUTTER IN A 10" SKILLET AND BAKE FOR 3 TO 5 MINUTES OR UNTIL MELTED. ( A CAST IRON SKILLET WORKS REAL WELL FOR THIS)
   
5. IMMEDIATELY POUR BATTER INTO HOT SKILLET, AND BAKE FOR 20 TO 25 MINUTES OR UNTIL PANCAKE HAS RISEN AND IS PUFFED ALL OVER.
   
6. FILL WITH PEACH SLICES AND SPRINKLE WITH NUTMEG, IF USING.
   
7. SERVE IMMMEDIATELY WITH SOUR CREAM IF DESIRED.
   
8. 4 TO 6 SERVINGS
   
9. YOU CAN SUBSTITUTE CINNAMON FOR THE NUTMEG.
   






Final Comments


STRAWBERRIES CAN BE SUBSTITUTED FOR PEACHES.