Saturday, September 18, 2010

Peach Puff Pancake - Simple Saturday

Need a perfect brunch item? Here it is. Need a quick, impressive, one pan-serve a family-wow'em-fresh fruit-make me look good without a lot of hassle-breakfast/lunch/snack item (and who doesn't)? Here it is.
Peach Puff Pan-cake
On the weekends, at my house, all regular schedules go out the window. I'm not sure when any one is eating, if they're eating here or who might be dropping by. It's the life of having teenagers, being a freelancer and having a husband in the television business.

This german-style puff pan-cake is perfect for throwing together, and leaving out on a platter for the taking...whenever, whomever, wherever.
This is also great with apples (peel and slice thin for quick baking). When you first take this out of the oven it's puffed really high and then will naturally fall into a moist custard type pie.

The moisture is why it's still good even after being out for an hour, and good hot or room temp (of course, like most things with eggs in it, refrigerate this if not eaten within a couple hours.) Before the last peach has left for another season, puff it up with pride in this Peach Puff Pancake.

RECIPE: PEACH PUFF PANCAKE

2 Large Peaches (pitted and sliced)

4 Tbls. butter

1 1/2 cups AP flour

2 Tbls. sugar

1/2 tsp baking soda

pinch of salt

5 eggs

1 cup milk


Preheat oven to 400F.

1) In a large oven-proof skillet with sides, place butter and sliced peaches. Put the skillet into the preheated oven to allow the butter to melt and the peaches to warm and soften while you prepare the other ingredients. Remove pan after about 5-8 minutes so the butter doesn't burn.


2) In a large bowl, whisk together the flour, sugar, cinnamon and salt.


3) Make a well in the center of the flour (dry ingredients) and pour in the eggs, and milk. Whisk the eggs and milk together, then incorporate the dry ingredients also, making a batter.


4) Pour the batter, carefully, into the hot skillet and stir everything together. Return the skillet to the oven and bake for 15-18 minutes or until puffed and golden on the edges.


Remove and allow to cool in pan for 5 minutes. You can slice in pan or turn out onto plate for serving. Sprinkle powdered sugar on top for garnish (and lip-licking.)



4 comments:

Abbey said...

OK, that sounds delicious.

Viviane Bauquet Farre / Food & Style said...

Oh dear, One look at your peach puff pancake and I'm salivating! Peach season is over in my neck of the woods, but I bet it would be scrumptious with apples!

anso35 said...

great receipe

I will try it this WE

A french lady

my blog is http://it-cake.blogspot.com/

Anonymous said...

I wrote earlier today to leave a comment. We ate the pancake all day! It was lovely a soft and fresh. I also need to let you know modified it by using Self raising flour and leaving out the soda and only 3 large eggs. Now that really does change it I guess as it puffed up quickly