Peaches'n crean oven-puffed pancake

1 Servings

Ingredients

Quantity Ingredient
2 eggs beaten -OR-

Directions

: Pancake:

½ c all-purpose flour

2 TB sugar

¼ ts salt

½ c skim milk

½ c egg substitute - thawed

1 TB margarine or butter

16 oz can sliced peaches in extra : light syrup, drained, : reserving 3 TB liquid 2 TB chopped pecans

⅛ ts cinnamon

: Cream Sauce:

¼ c nonfat sour cream

2 TB powdered sugar

3 TB reserved peach liquid

⅛ ts almond extract

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.

~ - - - - - - - - - - - - - - - - - NOTES : serving size ¼ of recipe 240 calories with 8 grams fat. May be made with sliced apples,also...

Recipe By : Pillsbury Classic Cookbooks---Feb.1996 From: Ctlindab@...

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