Ingredients
2 cups peaches, peeled and sliced, fresh or frozen
4 tsp sugar
1 tsp lemon juice
3 eggs
½ cup all-purpose flour
½ cup milk
½ tsp salt
2 tbsp butter, or margarine
ground nutmeg, for topping
sour cream, optional
Preparation
Preheat oven to 400 degrees F.
In a bowl, combine peaches with sugar and lemon juice. Set aside.
In a separate mixing bowl, beat eggs until fluffy. Add flour, milk and salt. whisk until smooth.
Add butter in a 10-inch skillet and bake for 3 to 5 minutes or until butter is melted. Immediately pour the batter into the hot skillet. Bake for 20 to 25 minutes or until pancake has risen and puffed.
Fill up with peach slices and sour cream if preferred. Sprinkle with nutmeg. Serve immediately.
