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Peachy Puff Oven Pancake


Peach Part:
2 tablespoons unsalted butter
4 medium to large peaches, peeled, cored, and cut in 1/2 wedges
Juice of 1/2 lemon
3 tablespoons light brown sugar
1 teaspoon pure vanilla extract
2 tablespoons apple cider or juice
Pancake Batter:
1 1/4 cup all-purpose flour
1 1/2 teaspoons Clabber Girl Baking Powder
1/4 cup sugar
1/4 teaspoon salt
4 eggs
1/2 cup milk
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted
Additional butter bits, about 2 tablespoons
Confectioners Sugar for dusting


Preheat the oven to 450 F. Smear some butter on a 9 inch layer cake pan or similar style oven casserole.

Meanwhile, sauté the peaches in the butter, in a nonstick skillet, over gentle heat.

As they heat and soften, over low heat, add in the lemon juice, brown sugar, vanilla, and apple cider (or juice). Cook to soften the peaches about 5 minutes. Cool ten minutes.
Whip all ingredients for the batter in a food processor or in a medium bowl using a whisk.

Place the peaches in the prepared pan. Pour on the pancake batter. Dot with butter bits.

Bake until puffy, about 15-17 minutes. Dust with confectioner's sugar.

Serve as is or with warmed maple syrup.

Serves 2-4


A little baking powder and flour, a scattering of fresh peaches and the heat of your oven and voila! A soufflé peach of a pancake.