Baked Peach Pancakes
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.
Ingredients
- 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
Instructions
- 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 it’ll 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.
Pancake Preparedness * Never turn a pancake more than once or press it down with a turner, or it’ll 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.
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