Ingredients
2 cups fresh or frozen sliced peeled peaches4 teaspoons sugar1 teaspoon lemon juice3 large eggs, room temperature1/2 cup all-purpose flour1/2 cup 2% milk1/2 teaspoon salt2 tablespoons butterGround nutmegSour cream, optional
Preparation
In a small bowl, combine peaches, sugar and lemon juice. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth.
Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over.
Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.
