Woke up this morning with a HANKERING for my mom’s peach oven pancake. So I called her up and got the recipe, and then I also found it in my Better Homes & Garden cookbook and it’s also available here. Here are my edits to the pattern… er, recipe:
2 tablespoons melted butter
3 eggs, lightly beaten
1/2 cup all-purpose flour, sifted
1/2 cup milk
1/4 teaspoon salt
Preheat oven to 450° (I baked mine at 400… if you bake it at a higher temp, you might want to check it halfway through.). Put the butter into a 9-inch oven-safe skillet and cook for 2 minutes.
In a bowl, gradually add flour to beaten eggs, beating with a rotary mixer. Stir in milk and salt. Pour batter immediately into skillet. Bake at 450° for 20 minutes on the bottom rack. Serve hot.
I topped it mine w/ Trader Joe’s peach sauce, 1/2 Cool Whip + 1/2 sour cream, and a DASH (as in, I put on WAY TOO MUCH) of nutmeg.
(I imagine this could also be topped with strawberries, apples, berries, or other fresh fruits. And next time, I’ll serve it with bacon!)