Oven-baked Peach Pancake

pancake

The first time I had one of these oven baked pancakes, it was an alternate recipe suggestion on the back of a box of fancy crepe mix. The recipe is similar to a crepe, except with about 4 times as much egg (eggs like to puff when you bake them). I had been meaning to try it from scratch for a long time, and last week I did. It came out amazingly good, though this is not a recipe that scales well for a big group, as each pancake gets cooked separately and takes a while in the oven. It can be made in larger pans and then cut into slices, but that’s not nearly as fun.

My Rating: 9

For the peach:
1 firm peach
1 tablespoon of butter
1 tablespoon of brown sugar
1 tsp cinnamon
pinch of salt

I like a firm peach for this because you can peel it and slice it without too much trouble. We’re going to cook it a bit, so it will sweeten and soften up anway. Start by peeling the peach with a vegetable peeler, then slicing it into healthy wedges. They don’t need to be super thin, but you need to do a bit more than just quartering the thing. I generally cut wedges about an eighth of an inch thick. Melt the butter and brown sugar in a skillet over medium-low heat and throw in the peaches, cinnamon and salt. Stirring occasionally, let the heat soften up the peaches and caramelize them a bit. All of this should take between five and ten minutes, depending on the heat.

For the pancake:

3/4 cup all purpose flour
3/4 cup milk
3 eggs
pinch of nutmeg
4 tablespoons butter

Preheat the oven to 425 degrees, and place two pie plates or medium sized skillets in the oven to heat up. While the oven is heating, prepare the batter. Mix the flour, milk, eggs, and nutmeg until combined. It’s okay it’s a little bit lumpy still.

When the oven is hot, take out the plates or skillets, and place 2 tablespoons of butter in each and, throw the plates or skillets back in the oven until the butter has melted. Now take the plates or skillets back out, pour half of the batter in each, top each with half of the peach mixture, and put them back in the oven for 15-20 minutes.

Try not to open the oven door while they’re baking. We want them to puff nicely, and the pans will keep the bottom of the pancakes warm, but cooler air coming in through an opened oven door will make them fall a bit in the center. They’re ready to come out when the top is nice and puffy, and the edges are well browned, but not burnt.

Slide it out onto a plate and serve. YUMMY!

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4 Comments

Filed under Cookbook

4 responses to “Oven-baked Peach Pancake

  1. Emily

    As the official taste tester/guinea pig as well as an avowed pancake lover, I highly recommend this one!

  2. Pingback: Variations on a theme: Oven-baked Fig Pancake « Dylan’s Outlet

  3. Great idea. I would make at least one vital change, however. Definitely need to double on the peach or just for myself I’d cut the pancake portion into half and just make one. It seems to be more like a dutch baby than a pancake. Either way: Yum. 🙂

    • Bob Luhrs

      I tried this for breakfast this morning. Incredibly easy and delicious.
      I used three large peaches and one cup of flour. I also used speedbake on the oven. It came out perfect and really gourmet looking.
      I sprinkeld powdered cinnamon sugar on top.
      Thanks for the recipe.

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