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.

Recipe by Southern Living January 1996

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Credit: J. Savage Gibson; Styling: Leslie Byars Simpson

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a well-greased 12-inch cast-iron skillet in a 425° oven for 5 minutes.

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  • 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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