Baked Peach Pancake

Baked Peach Pancake
If you want to add more lacto ovo vegetarian recipes to your collection, Baked Peach Pancake might be a recipe you should try. This recipe serves 6. One serving contains 181 calories, 5g of protein, and 10g of fat. A mixture of cream, eggs, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works best as a breakfast, and is done in roughly 35 minutes. Users who liked this recipe also liked Baked Whole Wheat Peach Pancake, Chunky Peach Pancake Topping, and Peach-Yogurt Dutch Baby Pancake.

Instructions

1
In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy.
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Lemon JuiceLemon Juice
PeachPeach
SugarSugar
EggEgg
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BowlBowl
2
Add the flour, milk and salt; beat until smooth.
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All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
3
Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet.
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ButterButter
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Frying PanFrying Pan
OvenOven
4
Bake for 20-25 minutes or until pancake has risen and puffed all over.
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OvenOven
5
Fill with peach slices and sprinkle with nutmeg.
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NutmegNutmeg
PeachPeach
6
Serve immediately with sour cream if desired.
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Sour CreamSour Cream
DifficultyMedium
Ready In35 m.
Servings6
Health Score1
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