-1/2 cup flour
-2 Tbs sugar
-1/4 tsp salt
-1/2 cup milk
-2 eggs, beaten
-1 Tbs margarine
-1 (15 oz) can sliced peaches in extra light syrup, drained, reserving 3 Tbs liquid for the sauce
-1/4 cup chopped pecans
-1/4 tsp cinnamon
-1/4 cup sour cream
-2 Tbs powdered sugar
-3 Tbs reserved peach liquid
-1/8 tsp almond extract
Preheat oven at 425 F.
Combine flour, sugar, salt, milk and eggs until smooth (do not overmix!)
Once the oven is hot, place margarine in 9 inch pie pan. Melt it in the oven for about 4 minutes or until it sizzles. Remove carefully from the oven and tilt to coat the entire bottom of pie pan. Pour pancake mixture immediately into hot pan.
Top with sliced peaches and sprinkle evenly with pecans and cinnamon.
Bake in preheated oven for 16-18 minutes or until puffed and golden brown.
Meanwhile, combine all sauce ingredients until smooth.
Cut pancake into wedges and top with some cream sauce. Enjoy!
Adapted from a Pillsbury cookbook.
Peaches’n Cream Oven-Puffed Pancake