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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
:10 |
Total Time: |
:40 |
Ingredients: |
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2/3 cup all-purpose flour
2/3 cup milk
2 eggs
1 can (21 oz.) blueberry pie filling
1 nectarine, pitted and sliced
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Directions:
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Generously grease the bottom and sides of a 9-inch pie pan; set aside.* In a small mixing bowl combine flour, milk and eggs; beat well. Pour into the prepared pan. Bake in a 425°F oven for 25 to 30 minutes or until puffed and golden.
Meanwhile, in a medium saucepan heat pie filling until warm. Spoon onto center of puffed pancake. Top with nectarine slices. To serve, cut pancake into wedges with a table knife. If desired, garnish with peppermint leaves.
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Comments from Anonymous
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* Do not use non-stick spray coating!
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