This recipe is sure to knock the socks off your guests! This Raspberry Peach Puff Pancake is simple, healthy and out-of-this-world tasty. And with very little added sugar, you won’t have to feel guilty for indulging. Serve this fluffy pancake in true Mediterranean fashion with fresh fruit and yogurt, and feel free to drizzle honey on top. This 9-inch pancake serves four people, and will be a guaranteed hit.
Recipe instructions Raspberry Peach Puff Pancake
Preheat the oven to 400 degrees F (200 degrees C).
In a small bowl, combine the peaches and sugar and stir to mix. Add the raspberries and mix gently. Set aside.
Place the butter in a 9-inch pie plate and set in the oven until the butter is melted, 2–3 minutes.
To make the pancake batter, in a small bowl combine the eggs, milk and salt until well mixed; gradually add the flour. Remove the pie pan from the oven and tilt carefully to coat the bottom and sides with butter. Immediately pour in the batter.
Bake until the pancake is golden in color and puffed up, 18–22 minutes. Remove from the oven, cut into four servings and top with fresh fruit and yogurt. Serve immediately.
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