Raspberry Peach Puff Pancake
- 2 medium peaches, peeled and sliced
- 1/2 teaspoon sugar
- 1/2 cup fresh raspberries
- 1 tablespoon butter
- 3 large eggs, lightly beaten
- 1/2 cup fat-free milk
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup vanilla yogurt
- Preheat oven to 400u0b0. In a small bowl, toss peaches with sugar; gently stir in raspberries.
- Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk 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 pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.
peaches, sugar, fresh raspberries, butter, eggs, milk, salt, allpurpose, vanilla yogurt
Taken from www.tasteofhome.com/recipes/raspberry-peach-puff-pancake/ (may not work)