Peach Almond Oven Pancake

Oven pancakes are something we would call “puffy pancakes” in my house growing up.  These pancakes puff up in the oven while baking and then deflate when you take them out.  They are buttery and delicious with maple syrup on top, and not the least bit healthy.  My mom would make them for dinner sometimes when my dad was out of town.  He is a “meat and potatoes” kinda guy, so puffy pancakes would never be his choice for a dinner.  I don’t think he’d say no to this dish for breakfast though!  The Husband and I really enjoyed this pancake, and the addition of fresh fruit on top was very tasty.  You could add any fruit you have on hand or whatever is in season at the time.

Peach-Almond Oven Pancake, adapted from William’s Sonoma

  • 6 Tbs. unsalted butter
  • 1⁄2 cup 
all-purpose flour
  • 1 Tbs. 
granulated sugar
  • 1⁄2 tsp. fine sea salt
  • 1⁄2 cup skim milk
  • 3 large eggs, beaten
  • 3 ripe 
peaches, pitted and sliced 
(about 4 cups)
  • 2 Tbs. firmly 
packed light brown sugar
  • 2 tsp. fresh lemon juice
  • 1⁄4 cup sliced almonds, lightly toasted
  • Confectioners’ sugar 
for serving

Preheat the oven to 375°F. Put 
4 tablespoons of the butter in 
a 10-inch ovenproof frying pan. 
Heat in the oven until the butter is melted, about 2 minutes. Pour out and reserve 
2 tablespoons of the butter; leave the remaining butter in the pan.

In a bowl, whisk together the flour, granulated sugar and salt. Make a well in 
the center and pour in the milk, eggs, and 
reserved 2 tablespoons melted butter. Whisk just until combined. Pour into the hot frying pan. Return to the oven and bake until the edges of the pancake are puffed and golden brown, about 20 minutes.

Meanwhile, in another frying pan, melt 
the remaining 2 tablespoons butter over medium heat. Add the peaches, brown sugar, and lemon juice and cook, stirring occasionally, until the peaches have given off their juices and the brown sugar is melted, about 3 minutes. Remove from the heat.

Remove the pan from the oven. Pour 
the peach mixture into the center of the pancake. Sprinkle with the almonds and 
dust lightly with confectioners’ sugar. Cut into wedges and serve hot, directly from the pan. Serves 4 (or 2 in my house).

This entry was posted in Breakfast, Recipes and tagged , , , . Bookmark the permalink.

Leave a Reply