Puff Pancake

• 2/3 cup all-purpose flour
• 2/3 cup milk
• 2 eggs
• 1 can (1-1/3 lb.) blueberry pie filling
• 1 nectarine, pitted and sliced

1. Generously grease the bottom and sides of a 9-inch pie pan; set aside.
2. * In a small mixing bowl combine flour, milk and eggs; beat well.
3. Pour into the prepared pan.
4. Bake in a 425F oven for 25 to 30 minutes or until puffed and golden.
5. Meanwhile, in a medium saucepan heat pie filling until warm.
6. Spoon onto center of puffed pancake.
7. Top with nectarine slices.
8. To serve, cut pancake into wedges with a table knife.
9. If desired, garnish with peppermint leaves.

allpurpose, milk, eggs, blueberry pie filling, nectarine

Taken from www.foodgeeks.com/recipes/13651 (may not work)