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Add a photoServings: 4
Ingredients
- 1 c. lowfat milk
- 1/2 c. creme fraiche
- 6 lrg Large eggs
- 2 Tbsp. lemon zest
- 1Â 1/2 c. flour
- 1/2 tsp salt
- 2 Tbsp. sugar
- 6 Tbsp. butter
- 2 Tbsp. butter
- 3 c. thinly-sliced peeled pitted peaches
- 2 Tbsp. brown sugar
- 1/2 x lemon juiced
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 x recipe Caramel Sauce (see recipe)
- 1 pt vanilla ice cream
- Â Â Powdered sugar for garnish
- Â Â Mint sprigs for garnish
Directions
- For the pancakes: Preheat the oven to 400 degrees. Place a 10-inch cast-iron skillet in the oven.
- In a large bowl mix together the lowfat milk and creme fraiche till smooth. Whisk in the Large eggs and lemon zest and whisk together till smooth. Add in the flour, salt and the sugar and whisk till smooth.
- Remove the skillet from the oven and place on the stove over low heat. Add in the butter to the skillet and swirl around the bottom of the pan till it is completely melted. Add in the batter to the skillet and return to the oven and bake till pancake puffs up around the edges, 20 min.
- For the peaches: To a warm skillet, add in butter and heat. Add in peaches and saute/fry for 3 min, till beginning to soften. Add in brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 min.
- To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, Caramel Sauce and powdered sugar and mint.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 731 | |
| Calories from Fat 350 | 48% |
| Total Fat 39.46g | 49% |
| Saturated Fat 22.44g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 406mg | 135% |
| Sodium 648mg | 27% |
| Potassium 398mg | 11% |
| Total Carbs 76.73g | 20% |
| Dietary Fiber 2.4g | 8% |
| Sugars 34.04g | 23% |
| Protein 18.85g | 30% |
