This week I decided to try peach pancake fluff. It is kind of like pancake casserole and seemed like it could feed a lot of people without constantly flipping pancakes. Also, peach was a fruit I hadn’t tried yet.

It was fairly easy to make and there weren’t any mishaps in the oven. Since peaches aren’t in season yet I used canned peaches and they worked just fine.

I was the first taste tester and I chose to try it with the works - syrup and whipped cream. I thought it was delicious. I had to admit that it was not the consistency of a pancake. It was dense and a small piece was very filling.

Sam was horrified just by looking at it. I made the mistake of calling it pancakes so this was not what he was expecting. He poked at it and picked off the peaches. I couldn’t get him to try anymore of it.

If I add this to my menu I may call it something besides pancakes.

INGREDIENTS

1 1/2 cups milk
6 eggs
1 cup all purpose flour
5 TB Sugar
1 teaspoon vanilla or almond extract
1/2 tsp salt
2 tsp. cinnamon
2/3 stick of butter (or margarine in a pinch)
12 peach halves, canned, fresh or frozen, thinly sliced. (This is just an approximate. You may use less, since this loads up the pancake with peaches.)
Brown Sugar (optional)

INSTRUCTIONS

Preheat the oven to 425 degrees.
Slice up the butter and add to 9×13 baking dish, along with the peach slices.
Place in the oven until the butter has melted and begins to bubble.
Mix the eggs, milk, flour, sugar, extract, salt and cinnamon until well blended.
Pour the batter over the peaches.
Sprinkle the top with brown sugar (optional).
Bake for approximately 25 minutes or until top is lightly browned and pancake has puffed.
Serve immediately with your favorite Syrup or Sauce.
Top with whip cream and a few fresh peaches for an extra special treat.

Recipe from: beautyandbedlam.com