Ingredients

• 3 peaches, cut into wedges
• 1/2 cup packed light brown sugar
• 1 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 1/4 teaspoons baking powder Kosher salt
• 3 large eggs
• 1 1/4 cups milk
• 6 tablespoons unsalted butter, melted
• 1/2 cup large-curd cottage cheese, plus more for topping
• 6 ounces Canadian bacon, diced

Instructions

1. Preheat the oven to 375 degrees F. Toss the peaches with the brown sugar in a medium bowl; set aside. Combine the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture until just combined. Whisk in 4 tablespoons melted butter, then fold in the cottage cheese with a rubber spatula.
2. Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet over medium heat until bubbling. Add the batter and cook until it starts setting around the edge, about 2 minutes. Transfer the skillet to the oven and bake until set and golden, about 25 minutes.
3. Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the peaches and any juices from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, adding up to 1/4 cup water if necessary. Uncover and stir in the Canadian bacon. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm.
4. Remove the pancake from the oven and transfer to a cutting board; slice into wedges. Serve topped with the peach-bacon mixture and more cottage cheese.