PANCAKE TALK TUESDAY INDEX NO. 20: Peach Blueberry Baked Pancake and Peach Sangria


Hello Neighbors,

This week its as easy as 1...2...3.... Just add your favorite food!

So as you find your freshest local fruits, and there sweetest and ripest point, here's a fun way to share with friends and loves ones. It's quick and simple and delicious all in one. 

Perfect on a weekend morning with a hot cup of coffee or tea, or even for a summer's evening dessert. Slightly denser than a regular pancake, its a perfect pair to a brunch with the girls or if you want to keep it sweet simple decadent.


1/3 cup whipping cream
1 teaspoon dark rum
1 teaspoon vanilla
3 large eggs
5 tablespoons sugar
3 tablespoons all-purpose flour
1 large peach, sliced
1/2 pint fresh or frozen blueberries, or more
icing sugar (optional)


Heat an oven to 400° and butter in a black skillet.

Beat the whipping cream in a small bowl with the rum and vanilla until half whipped (as I might be feeling on a weekend morning). In a medium bowl, beat the eggs and sugar until frothy. Pour the whipping cream mixture into the eggs and add the flour. Continue to beat until smooth.

Pour the batter into the pie plate and bake in the preheated oven for 5 minutes. Remove from the oven and scatter or arrange the fruit over the pancake. Bake for another 15 to 20 minutes or until the pancake is puffy and golden brown.

Little Girlfriend Secret:

I added a little pure maple syrup to the batter for sweetness. 
Approx. 1 Tbs.

Remove and let cool for 10 minutes before powdering with icing sugar if desired. Serve in wedges by themselves — nothing else is needed or could be desired except for a mug of good hot coffee. Oh maybe some fresh whipped cream and of course your favorite syrup!

Makes 6 to 8 servings

The Peach Sangria

White Wine (I used Fuchsia White Wine)
Fresh Cube Peaches
99 Peaches Peach Liqueur
Peach Nectar

From Your Girlfriend Next Door