Oven-baked pancake with Canadian bacon and stewed peaches

Ingredients:

• 3 peaches, sliced
• 0.5 cup brown sugar
• 1 and 3/4 cups premium flour
• 3 tbsp. granulated sugar
• 2 and 1/4 teaspoons baking powder
• Coarse salt
• 3 large eggs
• 1 and 1/4 cups milk
• 90 g unsalted butter, melted
• 0.5 cups coarse-grained cottage cheese + extra for serving
• 170 g Canadian bacon, diced

Preparation:

1. Preheat oven to 190°C.
2. In a medium bowl, combine the peaches and brown sugar. In a larger bowl, combine the flour, granulated sugar, baking powder, and 0.5 teaspoon salt. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture and knead. Stir in 4 tablespoons of melted butter, then fold in the cottage cheese with a silicone spatula.
3. In a 25cm (9-inch) ovenproof nonstick skillet, heat 1 tablespoon of butter over medium heat until shimmering. Pour in the batter and cook until set around the edges, about 2 minutes. Transfer the skillet to the oven and bake until golden brown, about 25 minutes.
4. 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 simmer until soft and syrupy, 5-10 minutes, adding up to 1/4 cup water if necessary. Remove the lid and stir in the Canadian bacon. Cook for about 2 minutes. Remove from heat and cover to keep the peppers warm.
5. Remove the pancake from the oven and transfer it to a cutting board; cut into wedges. Serve with the peach mixture and cottage cheese.