One Pan Peach Pancake
It's like German apple pancake. In this recipe, instead of apples, we use peaches; caramelizing peaches make the pancake fruity and delicious. A great breakfast to start your day.
Ingredients
| ½ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
nutmeg
ground |
* |
| ½ | tablespoon |
sugar
white or brown |
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
milk
|
|
| 2 ½ | tablespoons |
butter
|
|
| 5 | large |
peaches
peeled if needed, quartered, cored and slice into 1/2-inch slices |
|
| 4 | tablespoons |
brown sugar
|
Directions
Postion the oven rack to upper middle and preheat the oven to 500 degrees F.
In a medium bowl, add the flour, nutmeg, sugar and salt, whisk well. Set aside.
In a small bowl, add the eggs and milk, whisk well.
Pour the liquid mixture into the flour mixture, and whisk until very smooth. Set aside.
Melt the butter in a 9 or 10-inch cast iron pan over medium high heat until bubbling. The pan will be heated up, make sure to use oven mitts when you touch the pan.
Stir in the peaches and brown sugar, stirring constantly.
Cook the peaches until they are browned and slightly caramelized, about 8 minutes.
Remove from the heat.
Immediately pour the batter around the edges and over the peaches.
Put the pan into the preheated oven by using your oven mitts.
Turn the temperature down to 425 degrees F.
Bake for about 15 minutes until the edges are brown and puffed. It should have risen almost above the edges of the pan.
Loosen the edges with a rubber spatular, invert the pancake onto a serving plate.
Dust the powdered sugar over the top and drizzle with maple syrup.
Serve warm.
Nutrition Facts
Serving Size 325g (11.5 oz)
