Peach puff pancake

This is a family favorite for breakfast. It is often requested. When I worked, I brought it once to a breakfast and got volunteered to bring it to all subsequent breakfasts. It is delicious. It comes from an old betty crocker magazine. I've subscribed to those for years. I don't know the year or month because it no longer has a cover. This picture isn't the prettiest we've made, but that is what it looked like today. There is a picture on my regular blog of how much our lovely boys decided to leave us one day when they ate before us.


Ingredients

• 6 Tablespoons butter
• 6 eggs
• 1 cup flour
• 1/3 cup sugar
• 1/8 tsp salt
• 1 cup milk
• 1 teaspoon almond extract
• 3 medium peaches (1 lb) peeled and sliced (2 cups) Can sub frozen or canned. I use 2 cans.

Optional toppings

• Peach preserves
• Maple syrup

Directions:
1. Heat oven to 375. Spray 2 1/2 quart casserole or 9X13 pan with cooking spray. Melt butter in baking dish in oven.
2. Combine remaining ingredients in blender. Blend until smooth.
3. Stir peaches in to butter in bakin gdish; return to oven 2 to 3 minutes or until sizzling. (It appears that DH decided to get these "nice and bubbly" today - I had gone to take a shower. That is why the pic. isn't the best in the world. A little overly golden on top. Still tasted good though.
4. POur batter over peaches. Bake about 20 minutes or until puffed and golden. (It almost always takes longer than 20 minutes. It takes less time in a 9X13 and usually about 40 minutes in my white casserole dish.) Serve immediately with peach preserves and maple syrup. YUM!!!