Baked Peach Pancake
2 cups fresh or frozen sliced peeled peaches
4 teaspoons sugar
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 teaspoon salt
2 tablespoons butter
Sour cream, optional
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 400° 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.
Recipe found here: Baked Peach Pancake