| 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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