Place a 10 inch cast iron pan (or other oven-proof pan) in your oven and preheat the pan and oven to 425 degrees F.

In a small mixing bowl, use a whisk to beat the eggs until light and fluffy, approx. 3 minutes. Add the remaining ingredients through salt and beat for another 3 minutes. The batter will be very runny and should contain no lumps.

Once the oven has preheated, remove the pan from the oven and place 1 ½ Tbs butter in pan, rotating the pan to allow the butter to melt and coat the pan. Carefully lay the peach slices across the bottom of the pan. Pour the pancake batter over the peaches.

Place back in the oven and bake for 15-17 minutes, or until golden brown.

Cut into 6 wedges and serve immediately with a drizzle of syrup and/or powdered sugar.