Serves 6

Prep time 15 min.

Cook time 30 min.


1 can (15.25oz.) Del Monte® Sliced Peaches in Heavy Syrup [or 1 can (15 oz.) Del Monte® Lite Sliced Peaches]

3 eggs

⅓ cup sugar

3 Tbsps. butter, melted, divided

1 tsp. finely shredded lemon zest

½ tsp. salt

⅔ cup all-purpose flour

⅔ cup milk

1½ cups fresh or frozen blueberries

powdered sugar, optional


  1. Preheat oven to 325°F. Drain peaches, reserving 1/4 cup syrup; set aside. For batter, whisk eggs, sugar, 2 Tbsp. melted butter, lemon zest and salt in a medium bowl. Whisk in flour and milk until smooth. (Batter will be thin.)

  2. Heat a 10-inch cast iron or oven-safe skillet over medium heat. Add remaining 1 Tbsp. butter in skillet; pour in batter. Quickly arrange peaches over batter. Bake 25 to 30 minutes or until puffed and golden.

  3. Meanwhile, for Blueberry Compote, cook reserved syrup and blueberries in a medium saucepan over medium heat 4 to 5 minutes or until berries begin to soften. Remove from heat.

  4. Sprinkle pancake with powdered sugar, if desired. Cut into 6 wedges. Serve with Blueberry Compote.

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