Ingrients & Directions
2/3 c Flour,all-purpose
2/3 c Milk
2 Eggs
1 cn Blueberry pie filling (21oz)
1 Nectarine,pitted and sliced
Generously grease the bottom and sides of a 9″ pie pan; set aside. DO
NOT USE NONSTICK SPRAY COATING. In a small mixing bowl combine flour,
milk and eggs. eat well. Pour into the prepared pan. Bake in a 425’F
oven for 25 to 30 minutes or till puffed and golden.
Meanwhile, in a medium saucepan heat pie filling until warm. Spoon
onto center of puffed pancake. Top with nectarine slices. To serve,
cut pancake into wedges with a table knife. If desired, garnish with
peppermint leaves.
Yields
6 Servings