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    Brunch Popover Pancake

    Just wonderful! This was in Southern Living, January 1996.


    List of Ingredients


    • 4 large eggs, slightly beaten
    • 1 cup milk
    • 1 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/3 cup butter/margarine melted
    • 3 tablespoons orange marmalade
    • 3 tablespoons butter/margarine
    • 1 tablespoon lemon juice
    • 1 (16 oz.) package frozen peaches, thawed and drained
    • 1 cup frozen blueberries, thawed


    Instructions


    1. Place a well-greased 12-inch cast-iron skillet in a 425 degree oven for 5 minutes.
    2. Combine first 5 ingredients, stirring with a wire whisk until blended.
    3. Remove skillet from oven. Pour batter into hot skillet.
    4. Bake at 425 degrees for 20 to 25 minutes. (This resembles a giant popover and will fall quickly after removing from the oven.)
    5. Combine marmalade, 3 tablespoons butter, and lemon jice in a saucepan.
    6. Bring to boil.
    7. Add peaches, and cook over medium heat, stirring constantly, 2 to 3 minutes.
    8. Spoon on top of baked pancake.
    9. Sprinkle with blueberries.
 

 

 

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