Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
4 large eggs, lightly beaten
1 cup milk
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup butter or margarine, melted
3 tablespoons orange marmalade
3 tablespoons butter or margarine
1 tablespoon lemon juice
1 (16-ounce) package frozen sliced peaches, thawed and drained
1 cup frozen blueberries, thawed
How to Make It
Place a well-greased 12-inch cast-iron skillet in a 425° oven for 5 minutes.
Combine first 5 ingredients, stirring with a wire whisk until blended.
Remove skillet from oven. Pour batter into hot skillet.
Bake at 425° for 20 to 25 minutes. (This resembles a giant popover and will fall quickly after removing from oven.)
Combine marmalade, 3 tablespoons butter, and lemon juice in a saucepan; bring to a boil. Add peaches, and cook over medium heat, stirring constantly, 2 to 3 minutes. Spoon on top of baked pancake. Sprinkle with blueberries.