1. Preheat oven to 325°F. Drain peaches, reserving 1/4 cup syrup; set aside. For batter, whisk eggs, sugar, 2 Tbsp. melted butter, lemon zest and salt in a medium bowl. Whisk in flour and milk until smooth. (Batter will be thin.)
2. Heat a 10-inch cast iron or oven-safe skillet over medium heat. Add remaining 1 Tbsp. butter in skillet; pour in batter. Quickly arrange peaches over batter. Bake 25 to 30 minutes or until puffed and golden.
3. Meanwhile, for Blueberry Compote, cook reserved syrup and blueberries in a medium saucepan over medium heat 4 to 5 minutes or until berries begin to soften. Remove from heat.
4. Sprinkle pancake with powdered sugar, if desired. Cut into 6 wedges. Serve with Blueberry Compote.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (42%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.4mg||6 %|
|Sodium 3393.3mg||117 %|
|Potassium 171.7mg||5 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 17.8g|
|Protein 4.5g||6 %|
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Calories per serving: 160
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