Photo by: Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
Complete with fruit and the "pancake," this recipe needs little else served with it. If you want a heavier meal, consider serving it with scrambled eggs and bacon or thinly sliced ham.
Southern Living JANUARY 1996
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.
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