Peach Puffy Oven Pancakes
This peach puffy oven pancake is similar to a German pancake with a delicious fruity flare. Perfect for breakfast, brunch or even breakfast for dinner.
Ingredients
- 6 tablespoons butter
- ¼ cup honey or brown sugar
- ¾ teaspoon cinnamon
- about 3 fresh peaches, peeled and sliced thin or 1 quart canned peaches see note
- 6 eggs
- 1 ½ cup milk
- ¾ teaspoon vanilla extract
- 1 ½ cups (7.5 ounces) all-purpose flour see note
- ¾ teaspoon salt
Instructions
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Preheat oven to 400 degrees F. While oven is preheating, place butter on half size rimmed baking sheet and put in oven to melt. Once it is melted add honey (or brown sugar) and cinnamon and mix slightly, returning to oven for a couple of minutes just until hot.
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Meanwhile in large blender jar, add eggs, milk and vanilla and blend for 10 to 20 seconds or until frothy. Then add flour and salt and pulse a few times to mix. Scrape down blender jar if needed with a rubber spatula and pulse a few more times. Just until the batter is barely mixed. Do not overmix or pancakes will be tough.
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Prepare peaches, draining if using canned. Slice thinly and spread evenly on hot baking sheet. Pour pancake batter over peaches and bake immediately in preheated 400 degree oven for 25-30 minutes or until golden brown and puffed.
Recipe Notes
1. We love using fresh peaches when they are in season, but canned peaches work just fine also. It's also very yummy with thin sliced fresh or canned apples.
2. This recipe works with all or part whole-grain flour (we've made it with white wheat and a combination of spelt, barley, and brown rice). I've never tried it with gluten free flour but I expect it would work fine.