Baked Peach Pancake Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 3 large eggs
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 4 teaspoons sugar
- sour cream optional
- 1/2 cup 2% milk
- ground nutmeg
- 2 cups fresh or frozen sliced peeled peaches
- Carbohydrate 16.0764202975104 g
- Cholesterol 222.48437500436 mg
- Fat 9.35373361301357 g
- Fiber 0.575200010327765 g
- Protein 8.55884264153278 g
- Saturated Fat 4.22580527886043 g
- Serving Size 1 1 serving (89g)
- Sodium 1138.63068090437 mg
- Sugar 15.5012202871827 g
- Trans Fat 1.19047986131121 g
- Calories 184 calories
Directions In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. Place butter in a 10-in. ovenproof skillet in a 400degrees 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. Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired. Yield: 6 servings. Originally published as Baked Peach Pancake in Taste of Home October/November 1993, p29 Nutritional Facts 1 piece (calculated without sour cream) equals 149 calories, 7 g fat (4 g saturated fat), 105 mg cholesterol, 272 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 medium-fat meat, 1 fat, 1/2 starch, 1/2 fruit. Print Add to Recipe Box Email a Friend
