Melt 2 tablespoons of butter and mix with eggs, milk and Pecan Praline Pancake Mix in a large bowl. Whisk until blended and almost smooth. Let stand 30 minutes. Preheat oven to 425°F. Melt 3 tablespoons of butter in a 10-inch oven proof skillet by placing it in the oven for 5-10 minutes. Use a brush to coat the sides of the skillet as well as the bottom with butter. Sprinkle sugar, cinnamon and nutmeg over the nectarines. Stir together so fruit is coated with sugar and spice. Line the bottom of the pan with peach slices. Place the pan over medium high heat until the mixture bubbles, and then gently pour the batter over the fruit. Bake for 15 minutes then reduce heat to 375°F for an additional 10 minutes. Loosen sides of pancake as necessary and invert onto serving dish. Sprinkle with powdered sugar, cut into wedges. Serves 4-6.
