Baked Peach Pancake


 Delicious traditional old country pancake, served with peaches and don’t forget the sour cream.  Pairs well with breakfast sausage or bacon.


  • 2 cups fresh or frozen sliced and peeled peaches

  • 4 tsp sugar

  • 1 tsp lemon juice

  • 3 eggs

  • 1/2 cup all purpose flour

  • 1/2 cup whole milk

  • 1/2 tsp salt

  • 2 T butter

  • ground nutmeg

  • sour cream


  • In a small bowl, combine peaches (I usually add blueberries as well, combo is delicious), sugar and lemon juice; set aside.

  • In a large bowl, beat eggs until fluffy.  Add flour, milk and salt; beat until smooth.

  • 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.

  • Bake for 20-25 minutes or until pancake has risen and puffed all over.   (Pancake will fall after removing from oven.)

  • Fill with peach slices (and blueberries) and sprinkle with nutmeg.  Serve immediately with sour cream.

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