Ingredients
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2 cups fresh or frozen sliced and peeled peaches
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4 tsp sugar
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1 tsp lemon juice
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3 eggs
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1/2 cup all purpose flour
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1/2 cup whole milk
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1/2 tsp salt
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2 T butter
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ground nutmeg
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sour cream
Directions
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In a small bowl, combine peaches (I usually add blueberries as well, combo is delicious), sugar and lemon juice; set aside.
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In a large bowl, beat eggs until fluffy. Add flour, milk and salt; beat until smooth.
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Place butter in a 10 in. ovenproof skillet (I use a cast iron, works great) in a 400 degree F oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet.
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Bake for 20-25 minutes or until pancake has risen and puffed all over. (Pancake will fall after removing from oven.)
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Fill with peach slices (and blueberries) and sprinkle with nutmeg. Serve immediately with sour cream.