OVEN-BAKED PEACH SKILLET PANCAKE

Oven-Baked Peach Skillet Pancake image

Easy seasonal peach skillet pancake with a hint of cardamom and maple syrup.

Provided by Henrie Marie

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cardamom
¼ teaspoon salt
½ cup whole milk
¼ cup peach nectar
1 large egg
2 tablespoons unsalted butter, melted, divided
2 cups peeled and sliced fresh peaches
1 tablespoon white sugar
¼ cup maple syrup, or to taste

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.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 55 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 366.7 mg, Sugar 29 g