This isn't so much a recipe as an experiment I tried one day when I was hungry that worked. 
Fruit Skillet Cakes
(quantities are per person)
1/2 to 1 serving of some fruit (nectarines are great)
Some flour
An egg
Oil (for skillet)
Alcohol (rum, brandy, etc. - no beer or regular wine)
Butter
Sugar
Cream or half and half
This is great in an iron skillet. (The temperature gets kind of high and I marred the finish on a nonstick pan - but it was worth it.)
Preheat skillet. Slice the fruit kind of thin. If it's citrus, leave the peel on and slice very thin. You want to cover most of the bottom of a small to medium sized fry pan with this, and drop it in when the skillet's hot. If you usually use oil when cooking in a skillet, add a little. You want to get the fruit to caramelize or brown around parts of it. Flip the fruit when one side is browned, to brown the other side. When the second side is showing a little browning, sprinkle just a bit of sugar on it and flip once more, stir a bit.
Take skillet off burner, turn burner OFF. Splash the rum or brandy into the pan enough to get the fruit a little wet but not drowning. You might get a flame. If so, blow it out. (NOTE: DO ALL THIS AT YOUR OWN RISK. SKIP THE ALCOHOL STEP IF YOU ARE NOT COMPLETELY CONFIDENT ABOUT YOUR ABILITIES IN COOKING WITH ALCOHOL.)
Stir to coat until the alcohol's burned off. Let the pan sit.
In a bowl crack an egg, sift in some flour to get a consistency somewhere between pancake batter and soft cookie dough. Then add a splash of cream to thin it out to the consistency of pancake batter again. (You can add a little sugar to the batter if you like a sweeter mix - I think it's fine without.)
Put the fruit back on the burner on medium. There should be no visible alcohol left - if there is, you can cook it off briefly. Then pour the batter over the fruit in the pan. When one side is cooked, flip it over and cook the other side.
Serve with butter.
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Fruits that have worked best that I've tried: nectarines and peaches ... these have a pleasant wetness but aren't as well as citrus fruits, which didn't caramelize as well. I did make one with thinly sliced grapefruit (peel ON) and those were tasty, but they're different. I imagine banana would be heaven, though I'm not sure how well those caramelize.
Fruit Skillet Cakes
(quantities are per person)
1/2 to 1 serving of some fruit (nectarines are great)
Some flour
An egg
Oil (for skillet)
Alcohol (rum, brandy, etc. - no beer or regular wine)
Butter
Sugar
Cream or half and half
This is great in an iron skillet. (The temperature gets kind of high and I marred the finish on a nonstick pan - but it was worth it.)
Preheat skillet. Slice the fruit kind of thin. If it's citrus, leave the peel on and slice very thin. You want to cover most of the bottom of a small to medium sized fry pan with this, and drop it in when the skillet's hot. If you usually use oil when cooking in a skillet, add a little. You want to get the fruit to caramelize or brown around parts of it. Flip the fruit when one side is browned, to brown the other side. When the second side is showing a little browning, sprinkle just a bit of sugar on it and flip once more, stir a bit.
Take skillet off burner, turn burner OFF. Splash the rum or brandy into the pan enough to get the fruit a little wet but not drowning. You might get a flame.
If so, blow it out. (NOTE: DO ALL THIS AT YOUR OWN RISK. SKIP THE ALCOHOL STEP IF YOU ARE NOT COMPLETELY CONFIDENT ABOUT YOUR ABILITIES IN COOKING WITH ALCOHOL.)Stir to coat until the alcohol's burned off. Let the pan sit.
In a bowl crack an egg, sift in some flour to get a consistency somewhere between pancake batter and soft cookie dough. Then add a splash of cream to thin it out to the consistency of pancake batter again. (You can add a little sugar to the batter if you like a sweeter mix - I think it's fine without.)
Put the fruit back on the burner on medium. There should be no visible alcohol left - if there is, you can cook it off briefly. Then pour the batter over the fruit in the pan. When one side is cooked, flip it over and cook the other side.
Serve with butter.
-------------
Fruits that have worked best that I've tried: nectarines and peaches ... these have a pleasant wetness but aren't as well as citrus fruits, which didn't caramelize as well. I did make one with thinly sliced grapefruit (peel ON) and those were tasty, but they're different. I imagine banana would be heaven, though I'm not sure how well those caramelize.