Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons sugar (DIVIDED)
  • 1 teaspoon cinnamon (DIVIDED )
  • 2 cups peaches (peeled and sliced (about 10 to 12 ounces, fresh or frozen))
  • 2 tablespoons butter
  • 3 eggs (at room temperature)
  • 1/2 cup milk (at room temperature)
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Powdered sugar

Instruction

  • Position oven rack one level lower than center and preheat oven to 400°F.
  • In a medium bowl, blend 2 tablespoons sugar with 1/2 teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
  • Place butter in a 9- to 10-inch glass pie plate or ovenproof skillet. Place dish in oven for a couple of minutes until butter is melted. Use a potholder to remove dish from oven and swirl to evenly coat bottom with melted butter.
  • Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
  • While peaches are baking, pour eggs, milk, flour, salt, vanilla, and remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a blender. Blend on medium speed for 1 minute. Once peaches have baked, remove dish from oven with a potholder and slowly pour batter over peaches.
  • Bake for 20 minutes or until pancake is golden brown and puffy. Allow to cool for a few minutes on a wire rack (it will significantly deflate) before dusting with powdered sugar, slicing, and serving warm.