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March 2003 Issue
Peachy Oven Pancake
by Ronda L. Halpin
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Sometimes you just can't get the fresh ingredients you want when you want them. Peaches, for example, are not a choice seasonal ingredient in February and March in frigid Wisconsin. However, that won't stop me from using peaches in my favorite recipes.

When the world outside is frozen, why not allow your ingredients to join it? Thus, I can still enjoy my favorite oven pancake with peaches baked in by taking advantage of frozen peaches. Now ... when the height of the fresh peach season hits this summer, fresh peaches will take their place in this and other favorite recipes, but I'm truly happy now to be able to enjoy them now too.

As always, I encourage you to share your recipe ideas and comments. You can always post comments on the message board using the forms provided in the articles or email me directly at . Enjoy!


Peachy Oven Pancake

  • 3 T. sugar, divided
  • 1/4 tsp. cinnamon
  • 2 T. butter
  • 2 c. frozen peaches
  • 1 c. skim milk
  • 3 eggs
  • 3/4 c. flour
Preheat the oven to 375 degrees. In a small bowl, combine 1 tablespoon sugar and the cinnamon. Set aside. Melt the butter in a large non-stick, oven-proof skillet. Add the peaches, sprinkle with the cinnamon-sugar mixture and cook over medium heat until softened. Remove from the heat.

In a bowl, combine the remaining ingredients -- including the 2 tablespoons of remaining sugar -- and mix into a thick batter. Pour the batter over the hot fruit and place the skillet in the oven. Bake the pancake for 30-35 minutes.

Flip the oven pancake onto a large plate and serve hot.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes

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