Peaches'N Cream Oven-Puffed Pancake
Yield
4 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pancake | |||
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
milk, skim
|
|
| 2 | large |
eggs
beaten |
|
| 1 | tablespoon |
margarine
or butter |
|
| 16 | ounces |
peaches
sliced |
|
| 2 | tablespoons |
pecans
chopped |
|
| ⅛ | teaspoon |
cinnamon
|
|
| Cream sauce | |||
| ¼ | cup |
sour cream
|
|
| 2 | tablespoons |
powdered sugar
|
|
| 3 | tablespoons |
peaches
liquid |
|
| ⅛ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pancake | |||
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
milk, skim
|
|
| 2 | large |
eggs
beaten |
|
| 15 | ml |
margarine
or butter |
|
| 462.4 | ml/g |
peaches
sliced |
|
| 3E+1 | ml |
pecans
chopped |
|
| 0.6 | ml |
cinnamon
|
|
| Cream sauce | |||
| 59 | ml |
sour cream
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 45 | ml |
peaches
liquid |
|
| 0.6 | ml |
almond extract
|
*
|
Directions
Heat oven to 425 degrees F.
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 degrees F. 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.
