Peach Puff Pancake

photo by Amber D.
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- Heat oven to 375°.
- Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
- Melt butter in baking dish in oven.
- Beat eggs slightly in large bowl with wire whisk.
- Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
- Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
- Pour batter over peaches.
- Bake about 20 minutes or until puffed and golden.
- Serve with warmed Peach preserves, if desired or Maple syrup.
- Note:.
- You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.
Reviews
-
This was really, really good! I used whole wheat flour and agave nectar instead of sugar, so I can't complain that it ended up being a little heavy rather than super light and puffy. I loved heating up the leftovers for quick breakfasts during the week. The only downside is that my 3-year-old wouldn't eat it, but I bet she would have liked the recipe as written, or perhaps with whole wheat pastry flour.
-
Marie, since I have an overload of fresh apricots, I have to say that I made this with apricots in place of peaches, it came out very well, although I am going to use peaches next time. The secret to this recipe is make certain that the oven is very hot (425 degrees) for the first 5 minutes and then turn down the heat to 375 for the remainder of the baking time, this insures a puffy light pancake! thanks for sharing Marie!...Kitten:)
Tweaks
-
This was really, really good! I used whole wheat flour and agave nectar instead of sugar, so I can't complain that it ended up being a little heavy rather than super light and puffy. I loved heating up the leftovers for quick breakfasts during the week. The only downside is that my 3-year-old wouldn't eat it, but I bet she would have liked the recipe as written, or perhaps with whole wheat pastry flour.
-
Marie, since I have an overload of fresh apricots, I have to say that I made this with apricots in place of peaches, it came out very well, although I am going to use peaches next time. The secret to this recipe is make certain that the oven is very hot (425 degrees) for the first 5 minutes and then turn down the heat to 375 for the remainder of the baking time, this insures a puffy light pancake! thanks for sharing Marie!...Kitten:)
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.