Ingredients

• 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

Directions

• 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.