1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup 2% milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup water
4 tablespoons bourbon or peach nectar, divided
2 tablespoons honey
2 tablespoons peach preserves
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches
1. Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2 to 3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18 to 22 minutes.
2. Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3 to 4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon.
3. Remove pancake from oven. Serve immediately with warm peach sauce.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
1 serving: 192 calories, 5g fat (2g saturated fat), 100mg cholesterol, 110mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 6g protein.