For about 3 weeks this last month, Trader Joe's had pre-packed crates of 16 of the juiciest, most flavorful nectarines, and I was in heaven. (Normally I avoid most pre-packed fruit there, because they're almost always rock hard. Sorry, Señor José, but when you package your fruit as tightly as a pack of batteries, I see what you're doing there.)
But these nectarines were incredible! There are still some fresh ones to be found, though, so pick some up!
And the way the pancake will rise far above the pan while baking is pretty entertaining, I must admit. Sometimes I like to pretend that I actually don't have a ton to do on Saturdays, and I'll grab my coffee, turn the oven light on, sit on the floor, and watch it rise.
3/4c. flour (I use Bob's Red Mill Whole Wheat Pastry Flour)
1/4 tsp. baking powder
1/2 tsp. salt
1 Tbsp. raw sugar
1/4 tsp. cinnamon
3 Tbsp. butter
3/4c. skim milk
4 large eggs
1/2 tsp. vanilla extract
2 nectarines, rinsed and sliced
1/4c. shredded unsweetened coconut
1/3c. walnuts, chopped
optional: sprinkled powdered sugar, lemon slices, maple syrup
Combine flour, baking powder, salt, sugar, and cinnamon in a large bowl.
Whisk together eggs, milk, and vanilla. Add to dry ingredients and mix well.
Place butter in a medium cast iron pan and let it melt in the oven. (Note: also works in a square glass baking pan if you don't have a cast iron.) Remove it as soon as it melts so the butter doesn't brown!
Pour batter over butter and add nectarines and walnuts evenly throughout the pan. Sprinkle coconut on top.
I like to bring the pan to the table and serve directly from it. Powdered sugar sprinkled on top is popular with Dutch babies, but with this one I don't think it's necessary. Serve with maple syrup and lemon slices to squeeze! Serves 2-4.