The morning after breakfast....

And it was so good you woke up at sunrise and started breakfast...from scratch..

Complete with fruit and the "pancake," this recipe needs little else served with it.
If you want a heavier meal, considering u worked up an appetite, serve it with scrambled eggs and bacon or thinly sliced ham. 4 servings

Ingredients

• 4 large eggs, lightly beaten
• 1 cup milk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup butter or margarine, melted
• 3 tablespoons orange marmalade
• 3 tablespoons butter or margarine
• 1 tablespoon lemon juice
• 1 (16-ounce) package frozen sliced peaches, thawed and drained
• 1 cup frozen blueberries, thawed

Preparation

Place a well-greased 12-inch cast-iron skillet in a 425° oven for 5 minutes.

Combine first 5 ingredients, stirring with a wire whisk until blended.

Remove skillet from oven. Pour batter into hot skillet.

Bake at 425° for 20 to 25 minutes. (This resembles a giant popover and will fall quickly after removing from oven.)

Combine marmalade, 3 tablespoons butter, and lemon juice in a saucepan; bring to a boil. Add peaches, and cook over medium heat, stirring constantly, 2 to 3 minutes. Spoon on top of baked pancake. Sprinkle with blueberries.