Peach puff pancake

This is a favorite at our house (and anywhere I bring it as well.) Once I brought it for a baby shower (we always did breakfast baby showers before school as teachers). I got to bring it for all subsequent baby showers that out team was in charge of.) It is delicious!

Ingredients
6 Tablespoons butter or margarine
6 eggs
1 cup all-purpose flour
1/3 cup sugar
1/8 tsp salt
1 cup milk
1 tsp almond extract or vanilla
3 medium peaches (1 lb) peeled and sliced (2 cups) (sub 1 16 oz bag frozen peaches thawed and drained or 2 cups drained canned sliced peaches)
Peach preserves
maple syrup

1. Heat oven to 375. Spray 2 1/2 quart casserole or 9 X 13 pan with cooking spray. Melt butter in baking dish in oven.

2. Beat eggs slightly in large bowl with wire whisk or hand beater. Beat in flour, sugar, salt, milk and almond extract until smooth.

3. Stir peaches into butter in baking dish; return to oven 2 to 3 minutes or until sizzling.

4. Pour batter over peaches. Bake about 20 minutes or until puffed and golden. Serve immediately with peach preserves and maple syrup.

(This always takes longer than 2o minutes to bake - sometimes as long as 40 min. It will puff up and be golden when done and not look too wet on the top.) Yum! Makes me want to make this for breakfast in the morning. I even have fresh peaches. Hmm - my family would love me.

Kimberly