Prep 15 mins
Cook 20 mins
My mother has been making this recipe for as long as I can remember. We always have it on Christmas morning. Now, even though we are grown up, we still ask for it. This recipe does not make the traditional pancakes, it is more of a breakfast casserole dish.
- 6 eggs
- 1 1⁄2 cups milk
- 1 cup flour
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup butter (1 stick)
- 1 (29 ounce) cansliced peaches, drained
- 2 -3 tablespoons brown sugar
- Preheat oven to 425 degrees.
- In a large bowl, mix the first six ingredients together until blended.
- Place butter in a 9x13" baking dish and place in oven until butter melts.
- Add peaches to baking dish and return to oven until butter sizzles (Do Not Let Brown).
- Take dish out of oven and pour batter over peaches (do not stir!).
- Sprinkle with brown sugar and bake in the middle of the oven for 20 minutes or until puffed and lightly browned.
- Serve immediately.
I wish I could give this more stars, but unfortunately this was hard for me and my kids to eat much of. If there were a few changes, I think this may be good. To describe what it turned out like, it looked beautiful, all puffy, and I liked that it was so healthy with the fruit. The texture is similar to crepes. The only thing different I did was cut up the peaches into bitesize before cooking, for the kids. Why we didn't care for it: The batter was not sweet, just plain tasting. Maybe if there were honey or sugar added it would have helped. Second, not enough fruit. I would have doubled the fruit because there was much much more batter than fruit. If there was more fruit it would also help with the sweetness. I found it tasted better if I made sure I had at last half peaches in each bite. I did not see the need for as much butter (but then if you did double the fruit, you may need that much). Also, I cooked as directed but the edges burned before the center was done puffing. Maybe it needs a lower temp? Or foil to protect the edges? Overall, this was ok and I think would be great with some of these variations.
Made this for Sunday morning breakfast. It was good but not quite as sweet as I would have liked. We sprinkled ours with powdered sugar before serving.
Definitely a beautiful looking dish, tasty and easy to make. It reminded me of both french toast and popovers. Next time I'll try using frozen blueberries instead (family preference) and reducing the butter. 1/2 cup of butter seemed too much. Thanks!