Ingredients
1/4 cup butter, cubed2 cups fresh or frozen thinly sliced peaches, thawed and drained4 large eggs1-1/4 cups fat-free milk1/2 teaspoon almond extract1-1/4 cups all-purpose flour1/2 cup sugar3/4 teaspoon saltWarm peach preserves and maple syrup
Preparation
Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly.
Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown.
Remove from oven; serve immediately with preserves and syrup.
To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.
