|Baked pancake with Chunky Peach Sauce Syrup|
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1 teaspoons sugar
1/4 teaspoon baking powder
dash of salt
4 tablespoons unsalted butter
disposable aluminum round tin, cooking spray and disposable bowls. or the best results come from an Iron heavy duty skillet
Heat the oven to 450 degrees to heat. Melt butter in baking pan of choice.
In a large bowl or disposable bowl, beat the eggs, sugar, flour, milk, baking powder and salt. Combine all the ingredients together at once using a wire whisk, otherwise, your pancake won't puff. The more air you beat into the batter, the higher it will rise in the oven.
Add butter to the disposable pan, then pour the batter into the buttered pan and return it to the oven. Bake for 15 minutes, or until the pancake is puffed and golden. A hot oven is the key to getting this right and must be preheated as directed.
Chunky Peach Pancake Sauce
1 1/2 cup skinned fresh peaches 1/2 cup pureed and the other half chunky slices
2 tablespoon brown sugar
1/3 cup apple juice
1 tablespoon butter
In a saucepan, combine half of the peaches along with all the sugar and apple juice. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, add butter.
Add rest of fruit and stir well.
Serve warm over pancakes.
I have to tell you this recipe comes out much better in the iron skillet but it was better than fast food any day of the week! The cast iron diffinitely cook more evenly and higher results will be made....