Baked Peach Pancakes


3 tablespoons brown sugar, divided
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1 large peach or plum, thinly sliced
1/3 cup milk
2 large eggs
1/3 cup all-purpose flour
2 tablespoons butter or margarine
Sifted powdered sugar


Combine 1 tablespoon brown sugar, cinnamon, and lemon juice; add peach slices, tossing to coat. Set aside.

Whisk together remaining 2 tablespoons brown sugar, milk, eggs, and flour. Set mixture aside.

Heat butter in a 9-inch ovenproof skillet at 425 degrees for 5 minutes or until butter melts.

Pour batter into hot skillet; spoon peach mixture over batter.

Bake pancake at 425 degrees for 16 to 18 minutes or until puffed and golden brown. Sprinkle with powdered sugar, and serve with maple syrup.

Notes: Makes 4 servings.

Pancake Preparedness

* Never turn a pancake more than once or press it down with a turner, or itíll be tough and heavy instead of light and tender.
* Keep pancakes warm on a towel-lined baking sheet in a 200 degree oven. Serve on warmed plates with warm syrup.
* Freeze pancakes, separated by wax paper, in an airtight container up to 3 months. Reheat on a baking sheet at 325 degrees about 8 minutes.

Course: Breakfast
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 12:59:10