Skillet Pancakes with Canadian Bacon and Peaches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 690
- Total Fat
- 27 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 220 milligrams
- Sodium
- 1040 milligrams
- Carbohydrates
- 93 grams
- Dietary Fiber
- 2 grams
- Protein
- 24 grams
- Sugar
- 53 grams
- Total: 35 min
- Active: 35 min
Ingredients
3 peaches, cut into wedges
1/2 cup packed light brown sugar
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/4 teaspoons baking powder Kosher salt
3 large eggs
1 1/4 cups milk
6 tablespoons unsalted butter, melted
1/2 cup large-curd cottage cheese, plus more for topping
6 ounces Canadian bacon, diced
Directions
- Preheat the oven to 375 degrees F. Toss the peaches with the brown sugar in a medium bowl; set aside. Combine the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture until just combined. Whisk in 4 tablespoons melted butter, then fold in the cottage cheese with a rubber spatula.
- Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet over medium heat until bubbling. Add the batter and cook until it starts setting around the edge, about 2 minutes. Transfer the skillet to the oven and bake until set and golden, about 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the peaches and any juices from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, adding up to 1/4 cup water if necessary. Uncover and stir in the Canadian bacon. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm.
- Remove the pancake from the oven and transfer to a cutting board; slice into wedges. Serve topped with the peach-bacon mixture and more cottage cheese.