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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Complete with fruit and the pancake, this recipe needs little else served with it. If you want a heavier meal, consider serving it with scrambled eggs and bacon or thinly sliced ham. Ingredients:
4 large eggs, lightly beaten |
1 cup milk |
1 cup all-purpose flour |
1/4 teaspoon salt |
1/3 cup butter or margarine, melted |
3 tablespoons orange marmalade |
3 tablespoons butter or margarine |
1 tablespoon lemon juice |
1 (16-ounce) package frozen sliced peaches, thawed and drained |
1 cup frozen blueberries, thawed |
Directions:
1. Place a well-greased 12-inch cast-iron skillet in a 425° oven for 5 minutes.
2. Combine first 5 ingredients, stirring with a wire whisk until blended.
3. Remove skillet from oven. Pour batter into hot skillet.
4. Bake at 425° for 20 to 25 minutes. (This resembles a giant popover and will fall quickly after removing from oven.)
5. Combine marmalade, 3 tablespoons butter, and lemon juice in a saucepan; bring to a boil. Add peaches, and cook over medium heat, stirring constantly, 2 to 3 minutes. Spoon on top of baked pancake. Sprinkle with blueberries.
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