| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast | 1 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Skim milk |
| 2 | Eggs beaten or 1/2 cup egg substitute; thawed | |
| 1 | tb | Margarine or butter |
| 1 | 16oz.can sliced peaches in extra light syrup, drained, reserving 3 tablespoons liquid | |
| 2 | tb | Chopped pecans |
| 1/8 | ts | Cinnamon |
| 1/4 | c | Nonfat sour cream |
| 2 | tb | Powdered sugar |
| 3 | tb | Reserved peach liquid |
| 1/8 | ts | Almond extract |
INSTRUCTIONS
PANCAKE CREAM SAUCE Heat oven to 425. In medium bowl, combine flour, sugar, salt, milk and eggs. Beat with wire whisk or rotary beater until smooth. Place margarine in 9-onch pie pan; melt in 425 oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt to coat bottom with melted margarine. Immediately pour batter into hot pan; top with peach slices, pecans and cinnamon. Bake for 16 to 20 minutes or until puffed and golden brown. Meanwhile in small bowl, combine all cream sauce ingredients; mix well. Cut pancake into wedges..Serve immediately eith cream sauce. Recipe By : Pillsbury Classic Cookbooks---Feb.1996 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 00:14:10 -0500 From: ctlindab@usa.nai.net NOTES : serving size=3D1/4 of recipe=3D240 calories with 8 grams fat. May be made with sliced apples,also...
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