Peach-Blueberry Popover Pancake

I love popovers. They're little crusty/eggy/puffy rolls that are empty in the middle and delicious with butter and any kind of jam. So good. So a popover pancake - just a big giant popover - covered with syrupy peaches and blueberries sounded OK to me.

First of all, it was ridiculously easy. Easier even than regular pancakes because it's just one and cooks by itself in the oven. Second, seasonally friendly because it calls for frozen peaches and frozen blueberries. Of course if it's summer, you can by all means use fresh and it would be even better. But frozen fruit is good and worked well in for me in this recipe.

We had this for dinner so we had some fried ham on the side. Bacon and eggs would be good too. My only complaint was it wasn't quite sweet enough for me, so we drizzled a little maple syrup on to get it right. Blueberry or other flavored syrup would be good, too.

Peach-Blueberry Popover Pancake

4 large eggs, lightly beaten

1 cup milk

1 cup all-purpose flour

1/4 tsp salt

1/3 cup butter or margarine, melted

3 T orange marmalade

3 T butter or margarine

1 T lemon juice

1 (16 oz) package frozen sliced peaches, thawed and drained

1 cup fresh blueberries or frozen blueberries, thawed and drained

Drizzle of maple syrup, optional

1. Place a well-greased 12-inch cast-iron skillet in a 425F oven for 5 minutes.

2. Combine first 5 ingredients (eggs through 1/3 cup butter), stirring with a wire wisk 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 T 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. Drizzle with maple syrup if desired.

Recipe from Southern Living, Jan 1996