Puff pancake

Yield: 6 Servings

Measure Ingredient
⅔ cup Flour,all-purpose
⅔ cup Milk
2 Eggs
1 can Blueberry pie filling (21oz)
1 Nectarine,pitted and sliced

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.

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