Brunch Popover Pancake

Author:Inspired by Southern Living
Yield:4 servings


large eggs, lightly beaten
1 cups milk
1 cups all-purpose flour
1/4 tsp. salt
1/3 cups butter or margarine, melted
3 tbsp. orange marmalade
3 tbsp. butter or margarine
1 tbsp. lemon juice
1 pkg. frozen sliced peaches, thawed and drained (16-ounce)
1 cups frozen blueberries, thawed


  1. Place a well-greased 12-inch cast-iron skillet in a 425° oven for 5 minutes.
  2. Combine first 5 ingredients, stirring with a wire whisk until blended.
  3. Remove skillet from oven. Pour batter into hot skillet.
  4. Bake at 425° for 20 to 25 minutes. (This resembles a giant popover and will fall quickly after removing from oven).
  5. Combine marmalade, 3 tablespoons butter, and lemon juice in a saucepan; bring to a boil. Add peaches, and cook over medium heat, stirring constantly, 2 to 3 minutes. Spoon on top of baked pancake. Sprinkle with blueberries.