Baked peach pancake dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. from "Nancy Wilkinson of Princeton, New Jersey"

Ingredients 

2 cups fresh or frozen sliced peeled peaches

4 teaspoons sugar

1 teaspoon lemon juice

3 eggs

1/2 cup all-purpose flour

1/2 cup milk

1/2 teaspoon salt

2 tablespoons butter

Ground nutmeg

Sour cream, optional

Method 

In a bowl, combine peaches with sugar and lemon juice; set aside. In a mixing bowl, beat eggs until fluffy. Add flour, milk and salt; beat until smooth.

Place butter in a 10-in. skillet; bake at 400° for 3 to 5 minutes or until melted. Immediately pour batter into hot skillet.

Bake for 20 to 25 minutes or until pancake has risen and puffed all over.

Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired. Yield: 4-6 servings.