YUM-O!

Puff Pancakes with Maple Baked Fruit

Total Time: About 1 Hour

For the Maple Baked Fruit—Pit and Slice:1 lb. peaches or nectarines1/2 lb. red plums Pour Over; Bake:1/2 cup pure maple syrup

Add:1/2 cup fresh raspberries1/2 cup fresh blueberries

Dollop with: Sour cream

For the Puff Pancakes—Melt:4 t. unsalted butter

Whisk Together; Pour into Dishes:1/2 cup all-purpose flour, 1/2 cup whole or 2% milk, 2 eggs, 3 T. sugar , 1/2 t. vanilla extract and a pinch of salt

Serve with: Maple Baked Fruit, above

Sprinkle with: Powdered sugar

Preheat oven to 425°.

Pit and slice peaches and plums for Maple Baked Fruit; spread in a shallow dish. Pour syrup over fruit; toss gently to coat. Bake along with pancake until bubbly, 20 minutes. Add berries and stir fruit gently. Spoon fruit inside puff pancakes.

Dollop with sour cream.

Melt 1 teaspoon butter for Pancakes, in each of four 6" individual low-sided dishes (or 4 t. butter in one 10" glass pie plate) by placing in heated oven. Remove dishes from oven when butter has melted. Do not allow to cool.

Whisk the batter’s remaining ingredients together until smooth. Pour 1/3 cup batter in each dish (or all into the pie plate). Do not stir batter in with melted butter. Bake until golden and puffed, 20–25 minutes for both the dishes or pie plate. Serve pancakes right from the oven with Maple Baked Fruit.

Sprinkle with powdered sugar. They fall quickly so serve right away.

I have also served these with just butter, sliced strawberries and powdered sugar. Let me know if you try this out and what you think. Oh and I didn't think it takes 1 hour at all; about 30 mins start to finish!