Puffed Peach Pancakes
3 tablespoons dark brown sugar
1/8 teaspoon cinnamon
1 tablespoon fresh lemon juice
1 peach sliced
2 tablespoons butter or margarine
2 large eggs, beaten
6 tablespoons all-purpose flour
1/8 teaspoon salt
1/3 cup milk
In a medium bowl stir together 1 tablespoon of brown sugar, the cinnamon, lemon juice and peaches. Toss to cover.
Divide the margarine or butter between 2 shallow 1-cup ovenproof dishes. Heat in a 425 degree oven for about 1 minute or until melted.
In a medium bowl, combine the eggs, flour, 2 tablespoons of brown sugar, salt, and milk. Whisk until blended. The batter will be lumpy. Divide most of the batter between the dishes, reserving a small amount. Arrange the drained peach slices in spoke fashion on top. Pour the reserved mixture over each.
Bake in a 425 degree oven for 16 to 18 minutes or until puffed and golden.
Serve with syrup (optional - not really needed)
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