Baked Peach Skillet Pancake Recipe By Tasty Food

BAKED PANCAKE WITH PEACHES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a cast-iron skillet in the preheating oven.
• Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
• Bake in preheated oven until set in the middle, about 20 minutes.

BAKED PEACH PANCAKE

Steps:

• In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 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.

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

PEACHY BAKED PANCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put margarine in a pie dish and melt in the preheating oven.
• Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
• Bake in preheated oven until the pancake is firm in the center, about 30 minutes.

OVEN-BAKED PEACH SKILLET PANCAKE

Steps:

• Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
• Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
• Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
• Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
• Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
• Let cool slightly and serve with maple syrup.

BAKED PEACH SKILLET PANCAKE RECIPE BY TASTY

Steps:

• Place the skillet pan in the oven and preheat the oven at 375°F.
• Mix flour, brown sugar, baking powder, cardamom and salt in a large mixing bowl
• In a separate bowl, whisk milk, peach nectar, melted butter and egg until well combined. Add liquid mixture and 1½ cups of peaches into the dry mixture and blend well.
• Remove the skillet from the oven, with a safe heat proof oven mitt. It will be hot. Place one tablespoon of butter into the skillet and spread evenly. Add the pancake mixture and spread out evenly. Add remaining ½ cup peaches and 1 tbsp sugar to the top, spreading it out.
• Place the skillet back in the oven and bake for about 25 minutes. Remove, let cool and serve with maple syrup.

PEACH COBBLER PANCAKES

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch.
• To serve, place 3 pancakes, fruit side up, on each plate. Sprinkle with almonds, dust with confectioners' sugar and serve immediately with maple syrup or whipped cream.

PEACH PANCAKES

Steps:

• Mix dry ingredients in large bowl.
• Combine egg and milk; add dry ingredients and beat until smooth; add margarine.
• Add peaches and mix well.
• Bake on ungreased, hot griddle.
• Serve hot with butter and cinnamon.

JUMBO SKILLET POTATO PANCAKE

Steps:

• In a large bowl mix together shredded potatoes with green onions, eggs, parsley, garlic, seasoned salt, black pepper and cayenne (if using).
• Heat 2 tablespoons butter with 1 tablespoon olive oil in a large frypan over medium heat until hot.
• Spread the potato mixture evenly in the skillet using back of a large spoon.
• Cook over medium-high heat for 2-3 minutes to brown the underside.
• Reduce heat and cook further for another 6-7 minutes or until potato mixture is firm on one side.
• Using two spatulas turn the pancake over, gently lift and add in 2 tablespoons butter or 1 tablespoon each of butter and olive oil under the pancake; cook for another 5-7 minutes or until the pancake is set and done to desired crispness.
• Season the top with more black pepper if desired.
• Best served hot.

BLUEBERRY PEACH SHEET PAN PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
• Pour batter onto a parchment-lined baking sheet and spread to the edges.
• Place peach slices on top of the batter, followed by the blueberries.
• Bake for 15 minutes, or until golden brown.
• Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
• Enjoy!

BAKED PANCAKES

Steps:

• Preheat oven to 425 degrees F.
• Mix Bisquick, milk, egg and oil. Batter will be lumpy. Stir in chips.
• Pour into 15 1/2 x 10 1/2 x 1" pan. Bake for approximately 10 minutes.
• Cut into squares and serve with butter and syrup.

BAKED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees. Beat eggs until light and fluffy in a medium size bowl.
• Add milk, vanilla and a few dashes of cinnamon.
• Add flour and beat for 30 seconds into a light batter.
• Set aside.
• Mix together the sugar and cinnamon.
• Melt butter in skillet then add sugar mixture.
• Immediately add sliced apples stirring to coat evenly.
• Cook apples 3 minutes on medium heat, stirring to coat.
• Remove from heat and pour in egg batter, arranging the apples evenly on top.
• Sprinkle with a little more cinnamon.
• Bake in a 425 degree oven for 13-15 minutes (it will puff up).
• Remove from oven and sprinkle with powdered sugar.
• Cut into 4 wedges and serve hot with lemon wedges and butter, or with maple syrup (or both).

BAKED PEACH PANCAKES

Steps:

• Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.
• Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.
• Bake 20 to 25 minutes or until puffed and golden brown.
• High Altitude (3500-6500 ft) No changes.