Puff pancake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Flour,all-purpose |
| ⅔ | cup | Milk |
| 2 | Eggs | |
| 1 | can | Blueberry pie filling (21oz) |
| 1 | Nectarine,pitted and sliced | |
Directions
Generously grease the bottom and sides of a 9" pie pan; set aside. DO NOT USE NONSTICK SPRAY COATING. In a small mixing bowl combine flour, milk and eggs. eat well. Pour into the prepared pan. Bake in a 425'F oven for 25 to 30 minutes or till puffed and golden.
Meanwhile, in a medium saucepan heat pie filling until warm. Spoon onto center of puffed pancake. Top with nectarine slices. To serve, cut pancake into wedges with a table knife. If desired, garnish with peppermint leaves.