PEACHES`N CREAM OVEN-PUFFED PANCAKES

Peaches`n Cream Oven-Puffed Pancakes image

Number Of Ingredients 15

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PANCAKE
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup milk
2 eggs, beaten
1 tablespoon margarine or butter
1 (16-ounce) can sliced peaches in extra light syrup, drained, reserving 3 tablespoons liquid
2 tablespoons , chopped pecans
1/8 teaspoon cinnamon
CREAM SAUCE
1/4 cup sour cream
2 tablespoons powdered sugar
3 tablespoons reserved peaches liquid
1/8 teaspoon almond extract

Steps:

1. Heat oven to 425°F. In medium bowl, combine flour, sugar, salt, milk and eggs beat with wire whisk or eggbeater until smooth.2. Place margarine in 9-inch pie pan melt in 425°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.3. Bake at 425°F. for 16 to 20 minutes or until puffed and golden brown.4. Meanwhile, in small bowl, combine all cream sauce ingredients mix well. Cut pancake into wedges. Serve immediately with cream sauce.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 115 mg 38% * Sodium: 230 mg 10% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 7 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 2 Starch, 2 Fat OR 2 Carbohydrate, 2 Fat

Nutrition Facts : Nutritional Facts Serves