Brampton’s Baked Peach Pancake Recipe

  • 3 Tbs. brown sugar, firmly packed
  • 1/2 tsp. ground cinnamon
  • 3/4 cup unbleached flour
  • 3 Tbs. granulated sugar
  • 1/4 tsp. salt
  • 3 large eggs
  • 3/4 cup whole milk
  • 6 Tbs. unsalted butter, melted and divided (see recipe)
  • 2 large ripe peaches, peeled and thinly sliced

Preheat oven to 400 degrees.

Combine brown sugar and cinnamon. Set aside.
Mix flour, sugar, salt, eggs, milk, and 2 Tbs. melted butter together in a medium mixing bowl.
Heat remaining 1 Tbs. butter in a sautée pan, add peaches and cook until barely  done. Set aside.
Thoroughly spray a 10-inch cast iron skillet with non-stick spray. Add remaining 3 Tbs. butter and heat over medium heat. When butter starts to bubble pour the batter all at once, and cook until barely set.
Arrange sautéed apples over top, completely covering the surface.
Sprinkle cinnamon sugar over top of the peaches. Bake for 8-10 minutes. Cut into 6 wedges. Place a wedge on each serving plate and dust with powdered sugar. Serve with warm maple syrup.
Serves 6.