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Puff Pancake with Bourbon Peaches

Total Time

Prep: 20 min. Cook: 20 min.

Makes

6 servings

I could make this breakfast every weekend when we are smack dab in the middle of peach season. —James Schend, Deputy Editor, Taste of Home Magazine
Puff Pancake with Bourbon Peaches Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon butter
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 cup water
  • 4 tablespoons bourbon or peach nectar, divided
  • 2 tablespoons honey
  • 2 tablespoons peach preserves
  • 3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches

Directions

  1. Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes.
  2. Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon.
  3. Remove pancake from oven. Serve immediately with warm peach sauce.

Nutrition Facts

1 serving: 192 calories, 5g fat (2g saturated fat), 100mg cholesterol, 110mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 6g protein.

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