Once again, this recipe comes from a harmonic convergence of events. For one, Cooking Light featured a lovely Apple Pancake baked in a cast iron skillet on the cover of their magazine. Apple? Huh? Now? We’re still in full peach, pluot, and nectarine season ’round here. But the picture was soooooooo beautiful, and I’m a firm believer that anything cooked in a cast iron skillet is worthy of my time and attention.
Then, I was stopping by Lon’s Organic on my way home from work for my daily fix of whatever he was featuring this week, and there I saw them: 2 boxes of peaches from his neighbor Frog Hollow Farm. For those of you unfamiliar with this famous farm, just note that they have one of the most popular stands in the highly touted San Francisco Ferry Building market. But, they don’t sell them locally. Until Lon. Until now. Mind you, they are a bit pricey, but they are like slurping up a bit of heaven. Yes, these are the Eat Over the Sink or Eat Over the Lawn kinds of peaches that make you smile from ear to ear while sweet juices drip down your chin.
You see? It was clearly a harmonic convergence of the most lovely peaches you have ever tasted and a beautiful cover picture on Cooking Light.
Note: in the past I have attempted other fruit desserts that visually depended on the perfect spiral of fruit for full effect, and let’s just say that there are no pictures of those dishes. But this? Again I tell you, this was meant to be.
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/2 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon grated whole nutmeg
- 2 eggs
- 3 egg whites
- 1 cup fat-free milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray
- 1/2 cup granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated whole nutmeg
- 1 cup thinly sliced peach
1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Lightly whisk eggs in a small bowl. Add milk, butter, and vanilla and whisk lightly again. Add egg mixture to flour mixture, gently combine with a whisk. Let stand 30 minutes.
2. Preheat oven to 425°.
3. To prepare peach mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange peach in an even spokelike layer in pan. Sprinkle peach with remaining 1/4 cup granulated sugar. Cook on the stove top over medium heat 8 minutes or until mixture bubbles. (It looks simply delectable at this point!) Slowly pour batter over apple mixture.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. (We served it straight out of the pan for that rustic charm.) Cut into 6 wedges; serve immediately.
- This was truly as delicious as it looks!
- The original recipe called for egg substitute. I came up with the listed egg combination after a quick online search and was quite pleased with the result.
- The next time I make this with peaches or another sweet fruit, I will cut waaaaaaaaaaaaay back on the sugar. This bordered on being too sweet. Just bordered mind you, because nothing so delectable can be Too Sweet, eh?
- The recipe called for a 10 inch pan. I had a 9 inch pan and a 12 inch pan and went with the smaller one. Making everything else according to the recipe, I just held off on a bit of the sugar mixture and batter.
- This is a really simple little dessert to whip up, makes the home smell divine, and comes with a lovely rustic presentation from the pan.