Sliced peaches fill the giant baked pancake to make this simple dessert. A dollop of sour cream goes on top.

Source: Midwest Living


Recipe Summary

20 mins
25 mins at 400°


Ingredient Checklist


Instructions Checklist
  • Place the butter in an 8x8x2-inch (2-quart square) baking dish or 2-quart casserole. Place dish in a cold oven and turn to 400 degrees F. Melt butter, allowing 5 to 8 minutes. (Be sure to watch carefully to avoid overbrowning the butter). Remove dish from oven.

Instructions Checklist
  • Meanwhile, in a medium bowl, use a wire whisk or rotary beater to beat eggs. Add the flour and milk. Beat until mixture is smooth. Immediately pour batter into the baking dish. Bake pancake for 20 to 22 minutes or until puffed and well browned. (Do not open the oven during baking.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, spoon peaches in the center of the warm pancake. Top with sour cream. Sprinkle with powdered sugar and serve with syrup. If you like, top with fresh raspberries. Makes 4 servings.

Nutrition Facts

290 calories; total fat 12g; saturated fat 6g; cholesterol 179mg; sodium 111mg; carbohydrates 40g; fiber 2g; protein 8g; vitamin a 875IU; vitamin c 6mg; calcium 81mg; iron 2mg.