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Lilly’s Table

 
 
© Lillys-Table.com Photo of Peach Puffed Pancake
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Peach Puffed Pancake

 

German Pancakes. Dutch Babies. They are all in the same family. This comes together quickly. Requires less attention than skillet pancakes and of course tastes fabulous. A cast iron pan gives the bottom a nice crust, but a cake pan will also do the job. Honestly, if you do not have a round pan, it will probably still taste great in a brownie pan. Any soft fruit will do for this, we had peaches and nectarines, but apricots, pluots, cherries and more would be perfect instead. I have not tried this with a gluten-free flour mixture, but imagine it would work easily.

Ingredients

  • 1 tablespoon butter, unsalted
  • 1 peach, or other stone fruit
  • 3 eggs, beaten
  • ½ cup flour, white, whole grain, or an all-purpose gluten-free mixture
  • ½ cup milk
  • 1 pinch salt
  • 2 tablespoons powdered sugar , optional

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Butter the bottom and sides of a 8-10 inch cast iron pan, cake pan or whatever is available. Thinly slice the stone fruit and arrange in the pan.

Beat the eggs, flour, milk, pinch of salt and pinch of powdered sugar together. Pour over the fruit.

Bake for 15-20 minutes until the top is golden and puffed. It will deflate slowly as it comes out of the oven. Using a wire mesh sieve, sprinkle the powdered sugar across the top if desired.

Slice into it to create wedges to serve.