Recipe by Del Monte
"Your brunch will be the talk of the town when you serve a puffy pancake baked with sliced peaches and a sweet blueberry sauce. A bit of optional shredded sweet basil adds a touch of elegance. You can also serve this elegant dish for dessert."
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1 (15.25 ounce) can
Del Monte® Sliced Peaches in Heavy Syrup or Del Monte® Lite Sliced Peaches
finely shredded lemon zest
1 1/2 cups
fresh or frozen blueberries
finely shredded fresh basil, if desired
Made this recipe this morning. Two minor modifications: I added 2 teaspoons of cornstarch to the blueberry compote. It seems thin to me. I melted butter in the skillet coated the skillet, pulled the skillet off the heat, allowed it to cool a bit, then put the peaches in first and poured the batter on top of the peaches. It came out the same!
I used self rising flour, and omitted the salt. Turned out GREAT!
I tried this recipe this morning and found it doughy. I wonder about adding baking powder to get a little more airiness.
Sweet but healthy , definitely something that I loved to share with my kids.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Dutch Baby with Blueberry Compote
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 81
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