Puffed Oven Pancake with Summer Fruit

1. 1

   Preheat an oven to 425 degrees F (220 degrees C).

2. 2

   In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended.

3. 3

   Set aside.

4. 4

   In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter.

5. 5

   Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness.

6. 6

   Remove from the heat and scatter with the berries.

7. 7

   Pour the egg mixture over the fruit in the pan and immediately put in the oven.

8. 8

   Bake until puffed and golden, about 18 minutes.

9. 9

   Remove the pancake from the oven and sift confectioners' sugar over the top.

10. 10

    Cut into wedges to serve.

11. 11

    If desired, offer lemon wedges on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.