Bloom-and-Shine Peach/Blueberry Puff Pancake

This recipe is featured in Liz Curtis Higgs’ novella, Fine Print, in the collection Three Weddings and a Giggle.

Ingredients:
Non-stick spray for baking
3 Tablespoons BUTTER, melted
½ cup canned peach pie filling (apple pie filling would work, too!)
¾ cup fresh berries—whole blueberries, raspberries, or strawberries (quartered)
6 large eggs
1 ¼ cup flour (all-purpose)
1 ½ cup milk
1 Tablespoon sugar
3 cups sifted all-purpose flour
½ teaspoon almond extract

Directions:

• Preheat oven to 400 degrees.

• Spray 6 glass ramekins (small, individual 7-ounce baking dishes) thoroughly with non-stick spray.

• Pour an even amount of melted BUTTER into the bottom of each one—1 ½ teaspoons per ramekin.

• Cut peach slices in the filling into smaller pieces, then spoon pie filling and berries equally into the 6 ramekins.

• In blender, combine eggs, flour, milk, sugar and almond flavoring, then blend on high for 30 seconds.

• Pour mixture evenly into 6 ramekins (until ¾ full).

• Bake at 400 degrees for 25 minutes until puffed and golden.

• Remove from oven (Warning! Hot!) and serve immediately in baking dish.

• Top with maple syrup, if desired.