2/3 c. all-purpose flour
2/3 c. milk
2 eggs
1 (21 oz.) can blueberry pie filling
1 nectarine or peeled peach, pitted and sliced

Generously grease the bottom and sides of a 9-inch quiche pan; set aside. Do not use nonstick spray coating. Combine flour, milk and eggs; beat well. Pour into quiche pan. Bake at 425 degrees for 25-30 minutes or until puffed and golden.

Meanwhile, in a medium saucepan heat pie filling until warm. Spoon into done pancake. Top with nectarine slices. You can substitute fresh fruit and pie fillings for variety.